Mexican Cornbread


3 boxes of Jiffy cornbread mix

Dash salt

4 eggs

2 cups milk

¾ cup vegetable oil

15 oz. can cream corn

1 cup cheddar cheese, grated

1 medium chopped sweet or yellow onion (not purple)

½ stick of butter (4 tablespoons)*

1 teaspoon cayenne pepper (optional)

Dash sugar (optional)



Preheat oven to 450 degrees Fahrenheit


Melt butter in 9x13 pan* (careful not to burn)


Mix everything else together.  This will look soupy, but have faith.


Pour into dish with melted butter.  Bake at 450 degrees for 30 min.


*The butter is what makes the edges so crusty.  You may be tempted to skimp, but resist.  There are only four corners to this dish, and if you ask my dad, thatŐs not enough.