This recipe for my Mom’s Special Cornbread is not a basic cornbread recipe, it has a few extra unexpected ingredients that make it special hence the name! If you ask anyone in my family they know that bread is hands down one of my favorite things. I love all kinds of bread so its no surprise that I also enjoy cornbread! This cornbread is definitely different than a classic cornbread. It’s more savory and less sweet. Its dense, yet soft with a creamy texture, it can even be eaten with a fork!
What makes this cornbread special?
My Mom’s Special Cornbread is a cross between classic cornbread and corn pudding. It holds its shape more like cornbread would, but its moist and delicate like corn pudding. This recipe call for Jiffy Cornbread Mix to make it easy, plus a can of cream corn to give it that pudding feel. I add Ortega Chilis inside giving it a little kick of flavor, but the best part is that I top it with sweet caramelized onions and sharp cheddar cheese to make it over the top delicious!
I like to serve this cornbread with my Turkey Chili, aka “Witch’s Chili” that I serve on Halloween. You can find that recipe here: https://inthekitchenwithsteff.com/easy-turkey-chili/. Its a perfect compliment to the chili and I just love it. You could also serve it at Thanksgiving or bring it to a pot-luck dinner. My Mom’s special cornbread is not traditional or classic in any way, which is why you have to try it!
Mom's Special Cornbread
Mom’s Special Cornbread is a cross between cornbread and corn pudding. Inside there is cream corn for the soft creamy texture and Ortega Chilis give it that extra kick. It's topped with caramelized onions and sharp cheddar cheese, making this over the top delicious!
Ingredients
Corn bread
- 2 boxes of Jiffy brand corn bread mix
- 2 eggs
- 2/3 cup milk
- 1 can 12-15 oz. cream corn
- 1 small can Ortega chilies
Topping
- 8 oz. sour cream
- 1 small onion, thinly sliced
- 2 cups sharp cheddar cheese, grated
- 2 tbsp butter
Instructions
1. Preheat oven to 400 degrees
2. Prepare a 9x12 glass baking dish by spraying the inside with non-stick cooking spray. Set aside until ready to use.
3. Thinly slice onion
4. Heat a pan and melt 2 tbsp butter. Add sliced onions and cook over med-low heat stirring frequently until soft, and just starting to turn golden brown. This should take about 10-15 minutes.
5. Cool onions in the refrigerator.
6. While the onions are cooling make the corn bread batter. Follow the instructions on the Jiffy box. In a large bowl combine corn bread mix from 2 boxes, 2 eggs and 2/3 cup milk. Using a hand mixer or whisk combine.
7. Next add 1 can of cream of corn and Ortega chilies. Stir to combine. Set aside.
8. Prepare Topping:
In a medium bowl add sour cream, grated cheese and cooled onions. Stir to combine.
9. Pour cornbread mixture into the prepared baking dish.
10. Spread the onion cheese mixture on top of the batter. Using your fingers to spread out evenly on top.
11. Bake 30-35 minutes at 400 degrees uncovered until a tooth pick comes out clean and the top is golden brown.
12. Let sit about 10 minutes to set before cutting into squares.
13. It’s best served warm. This bread has a softer, creamier texture-not like a traditional corn bread.
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