Cheesy Cornbread

  • Yield: 9 servings

"This is a great family recipe that we use often with fried fish and French fries. We also serve it with ham and cabbage soup."


1 (10 1/2-ounce) box Jiffy cornbread mix
1cup sour cream
1/2cup vegetable oil
1 (8-ounce) can cream-style corn
3 eggs
1/2cup grated extra-sharp Cheddar cheese


  1. Preheat oven to 350F. Lightly grease an 8- or 9-inch square pan.
  2. In a medium bowl, mix cornbread mix, sour cream, oil, corn, eggs and cheese. Pour batter into pan.
  3. Bake 45 minutes or until knife inserted into center comes out clean. Cut into squares.

Recipe by Norma Drewette, Jackson, N.C.