Thursday, September 24, 2009

The Moistest Cornbread!

The one thing I don't like about cornbread is that it crumbles! I don't know about you but I don't want it falling apart in my hand when I'm trying to butter it.

After several tries trying different cornbread recipes, I think I found one that's a keeper. I made it to go with our meal for Allison's birthday this year. My Dad even liked it and he doesn't throw compliments out very often. I told him that I have a secret ingredient but wouldn't tell him what it was.'s cottage cheese! Yes. It melts and makes it very moist. I didn't tell him because although I love cottage cheese, my parents, sister and brother don't care for it. Some things are better left unsaid. ;)

I have to laugh though. One day Allison and I were watching Paula Deen and she was making cornbread. Guess what she put in hers? Yup! Cottage cheese! Well. Allison flipped out and screamed "Mom, Paula Deen stole your secret ingredient!" Too funny!

The Moistest Cornbread

2 boxes of Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 ounce) package of frozen corn, thawed (I use the baby corn)
1 medium, onion, diced fine (I use a very small onion)
1 cup small curd cottage cheese
1 pinch of sugar

~Preheat oven to 375 degrees
~Combine all ingredients and mix well. The batter will be very thick.
~Pour into a buttered 9" X 13" casserole dish.
~Bake in oven for 35-40 minutes until golden brown.
~Let it cool for 10 minutes to let the flavor develop. It's also good at room temperature.

Variation: You could add one or more of the following. A can of chopped green chiles, drained or 1 cup of shredded cheddar cheese or 1 cup of shredded pepper jack cheese.

One a side note...I also took this cornbread to my best friend's campsite this Summer. She said that all it needed was Dutch Butter. You see there is a restaurant not far from where we grew up that's called the Das Dutch Haus. Well. They make the most delectable homemade food and people stand in line forever just to eat there. They also serve this gooey, peanut buttery spread for their cornbread. Well after Susan mentioned it, I went on a search and finally found it. Come back tomorrow and I'll share with you what to smear on your cornbread so your tummy thanks you over and over again.

Thanks for stopping by my kitchen!

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