Preheat oven to 400°.
4- 8.5 oz Boxes of Jiffy Mix
4 Large Eggs
1 C ½ & ½ or Buttermilk
1- 10 oz Can Rotel (original or mild) Diced Tomatoes &
Green Chilies Well Drained
1- 8.5 oz Can Creamed Corn
16 oz Cottage Cheese
My friends at Sweet Berries Bed and Breakfast in Maryville, TN came to a pot luck once with the best corn bread I had ever tasted, and this is the recipe. I was never much of a fan of corn bread till I tasted this. It usually goes in a sprayed 9X13 pan, however you can put the batter in sprayed muffin tins and they will just plop out without having to use muffin papers.
Break the eggs in a large bowl. Add the buttermilk or ½ & ½ and beat with an electric mixer for about 5 seconds. Add the Rotel tomatoes, creamed corn and cottage cheese. Beat briefly for 5 seconds. Add the 4 boxes of cornbread mix. Either mix in by hand, or less than 10 seconds with the electric mixer. You don’t want to over beat and the batter will be lumpy. Pour into a well greased 9X13 pan, or if using muffin tins, pour even with the top of the tin. Bake for about 45 minutes in a 400° oven. Check after 35 minutes with a toothpick, particularly the muffins. Don’t over bake. It is okay if the toothpick has a few crumbs on it. The cornbread is very moist and freezes well.
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