If you're like me and have always avoided cornbread because of it's dry, bland flavor, you will love this recipe!
Ingredients:
1 medium onion, diced fine
2 tsp. vegetable oil
2 boxes of Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 oz.) package frozen corn, thawed
1 cup small curd cottage cheese
1 pinch sugar
Preparation:
Heat 2 tsp. vegetable oil over low heat, then add diced onion and saute until beginning to soften, but remove before browning. Remove from pan and allow to cool. Preheat oven to 375 degrees. Combine all ingredients with onions and mix well. pour into a greased 9 x 13 inch casserole dish. Bake for 35-40 minutes or until golden brown. Let cool for 10 minutes before serving.
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