My friend Jenny makes the best cornbread I have ever put in my mouth. I think that it is really her mom’s recipe, but I have only eaten Jenny’s so she is getting all of the credit. I hounded her for this recipe. Borderline stalked. This cornbread could be considered a meal, it is has so much going on, but it is ridiculously delicious and my favorite thing to eat with chili. If you have been reading Baked Bree for some time, I am guessing that you may have noticed that I use very little packaged foods and make almost everything from scratch. This recipe starts with a cornbread mix and I make no apologies for it. It is how Jenny makes it, and it is not my place to make any changes. I will say this however, use a mix that has some sugar in it. The reason that this cornbread is so amazing is that it is sweet and salty, crunchy and creamy. The mix that I used was far too healthy. I am not sure what I was thinking, I was in Whole Foods and picked up the first mix that I saw. I would recommend a Krusteaz cornbread mix or Trader Joe’s has a really good cornbread mix also.
1 stick butter
1 large onion
2 cans green chilies (or you can use fresh jalapenos, it depends on how spicy you want it)
salt and pepper
Cornbread mix
1 can creamed corn
1 egg
1 large container sour cream
2 cups shredded sharp cheddar cheese
Melt the butter in a large saute pan. Saute the onion and chilies until soft, about 10 minutes.
Mix together the cornbread mix, creamed corn, and egg.
Spread the cornbread mixture into the bottom of a 9×13 pan coated with cooking spray.
Spread the onion and chili mixture over top.
Dollop sour cream over the top of the onion mixture. I do not like to spread it out, I like it be in clumps like this.
Cover the top with the shredded Cheddar cheese.
Bake the according to the mix directions. Mine took about 18 minutes.
Serve with your favorite chili recipe. Or not. You can eat it straight out of the pan. I promise it is the best cornbread recipe ever. Thanks Jenny! I promise that I will leave you alone now. Unless of course you have something else fabulous to share.
Ingredients
- 1 stick butter
- 1 large onion
- 2 cans green chilies (or you can use fresh jalapenos, it depends on how spicy you want it)
- salt and pepper
- Cornbread mix
- 1 can creamed corn
- 1 egg
- 1 large container sour cream
- 2 cups shredded sharp cheddar cheese
Instructions
- Melt the butter in a large saute pan. Saute the onion and chilies until soft, about 10 minutes.
- Mix together the cornbread mix, creamed corn, and egg.
- Spread the cornbread mixture into the bottom of a 9×13 pan coated with cooking spray.
- Spread the onion and chili mixture over top.
- Dollop sour cream over the top of the onion mixture. I do not like to spread it out, I like it be in clumps like this.
- Cover the top with the shredded Cheddar cheese.
- Bake the according to the mix directions. Mine took about 18 minutes.
I am Bree. I love to cook. Even more than I love to take pictures.
Oh, this looks beyond amazing. Cornbread is such a comfort food but for some reason it feels like cake to me sometimes? I think having ‘all these things going on’ is actually a great thing!
Glocal Girl recently posted..The Weekly List
I think that it can be too sweet sometimes. This cornbread is a great thing.
Wow. That is some serious cornbread. Your friend Jenny has got it going on! It looks amazing!
Gloria recently posted..Chocolate Chubbies
Jenny does have it going on!
It is pretty similar to the 2-corn hotdish that my family has enjoyed for years-add a can of regular corn (in addition to the creamed), some water, French Fried onion rings….yummy!
Tami recently posted..Devils Food Heath Bar Cake
that sounds good too.
I would totally just throw some beans on top of that and call it dinner. Or lunch. Or if I put an egg on top…breakfast. Delicious.
Joanne recently posted..Banana Cranberry Bread with an Amaretto Glaze
Smart, you are very smart.
Oh that just looks amazing!! I’m with Joanne … some beans, an egg and its a meal
you two are on to something.
Oh my word. I am making this ASAP.
Casey recently posted..All the sweet serenity of books
you will be happy that you did Casey!
[...] This post was mentioned on Twitter by Bree Hester, Sacramento Connect. Sacramento Connect said: Jenny’s Cornbread http://scnct.us/H2C65 #scpick [...]
This looks like the most delicious cornbread ever. Anything with cheese on top has to be good!
Will definitely be making this. Have a super weekend-
Tanya at Ignite Your recently posted..Weekend Recipe- Italian Stuffed Peppers
it is the most delicious cornbread ever. So good.
This looks amazing, I am going to make it tomorrow!
I only have a jumbo sized corn bread mix from costco, so about how many cups would be the same amount you used?
I really am not sure. Check on the mix that you have to see if there are measurements for a 9×9 pan. (it is baked in a 9×13, but you don’t need that much batter)
This is totally new dish for me so I don’t want to miss this dish at all.
Priya @ Goa Carnival recently posted..Romantic Weekend Getaways
No, you really don’t! This cornbread is out of control.
I love the sound of this but what sized cans of chilies and how large container of sour cream? I’m guessing 4 oz cans and 16 oz. container. And how much cornbread mix?
It depends on the size of your pan and how much you want to make, this is more of a guideline and less of a recipe.
Do you think this would work the same if you used a gluten-free cornbread mix on the bottom?
Sure, any mix would work.
I made this tonight with the Krusteaz cornbread mix and it was delicious. I decided to only use one can of diced chiles, because I wasn’t sure how my kids would respond. Next time I’ll use 2 cans. Thank you so much for sharing this recipe. I’ve never been a big cornbread fan, but this sounded/looked so good. So glad I tried. Please tell Jenny thanks for me. So good!
Jenn C. recently posted..GrillSmith VIP Patio Party, Tour & Giveaway
I’ll tell her that you liked it!
TOTALLY a hit at the chili cook-off tonight — THANK YOU!!
Isn’t this the best cornbread ever?
This recipe came out fantastic! I did make some changes though and they’re listed below. But talk about delicious! I can’t wait to eat more tomorrow. Thanks for the amazing cornbread!
Used 2 boxes of regular old Jiffy cornbread mix
2 eggs
Added cooked bacon
Baked it in individual ramekins!
glad that you liked it Kimberly!
[...] with sour cream, cheese, cilantro, and sliced peppers. I also make Jenny’s Cornbread to go along [...]
Hi Bree!
I love your blog and would love to try this recipe on. I’m from the UK and was wondering if you could tell me how many grams of cornbread mix you need please? I haven’t found cornbread mix here in the UK so I was thinking of just making the mixture myself, I am dying to try this!
Many thanks
Fatima
I would just make a regular size batch or cornbread and add this to it. It usually makes an 8×8 or 9×9 pan.
Can I make this day before and leave it out and serve the next day or do I need to refrigerate it? Also, when you say 1 stick of butter do you mean 1 cup of butter? Just discovered your blog and can’t wait to try some of these recipes.
I mean 1/2 cup of butter. I would keep it in the fridge and warm it again before serving.
Has anyone made these into muffins? Also, I have a 6+ lb bag of cornbread mix from Costco and the recipe only has 8×8 or 9×9 instructions. Would a 9 x 13 be double the recipe (2/3 c milk, 1/3 oil, 1 egg, 3 1/4 c mix). This recipe sounds delicious!!!
I have not made into muffins, but I don’t see why not. And a 9×13 is close to doubling.