A while back I was cooking for a Business class at the school I work at. I was asked to teach one of the classes on running a small business, so I took my cooker and did some Chicken for them. I had spoke to John Eddy (CHEZ on the Forum) and told him what I was going to do, so he said he might drop by.
Well, he did. We visited for awhile then he handed me something wrapped in paper towels and I could smell it but didn’t know what it was. He said he had to go and told me to enjoy.
Did I ever! Under that paper towel was the BEST cornbread I think I have ever had.
I asked if it would be OK to share his recipe and John said yes.

So here it is. This is a keeper folks!

Big Mamaw’s Mile-High Cornbread

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2 boxes Jiffy Corn Muffin Mix
4 eggs – beaten
1 ½ sticks butter – melted
1 pkg (12 oz) frozen corn – thawed
1 med onion – diced fine
1 cup small curd cottage cheese
Pinch of salt, sugar & cayenne pepper

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Combine all ingredients – mix well and pour into buttered 9 X 13 casserole dish. Bake in preheated 375 degree oven for 35-40 minutes..until golden brown. Very moist & dense…best cornbread I ever ate, bar none. Iffin’ ya wanna kick it up a lil’ bit…add some chopped green chilis or jalapenos to the batter.

If any of you have made John’s Cornbread, please leave a comment.

Until next time…..
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