Ingredients:
2 boxes Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 ounce) packages frozen corn, thawed
1 medium onions, diced fine
1 cup small curd cottage cheese
1 pinch sugar
Directions:
Preheat oven to 375 degrees.
Combine all ingredients and mix well — it will be thicker than you expect.
Pour into buttered 9″ x 13″ casserole dish.
Bake in oven for 35-40 minutes until golden brown.
This cornbread is very moist and dense.
For a little variation, add one or more of the following: a can of chopped green chiles, 1 cup of cheddar cheese, 1 cup of pepperjack cheese, 1/2 cup chopped fresh cilantro.
Let it cool for 10 minutes for best flavor.
Servings: Serve
Time preparation: 15 min.
Time total: 50 min.