Sunday, January 31, 2010
Makes 6 Servings
1 pkg Jiffy cornbread/muffin mix
1 can creamed corn
1 can whole kernel corn
1 8oz. package cream cheese, cubed and softened
1 cup shredded cheddar cheese
2 T butter
Melt butter in microwave. Stir in cream cheese and microwave until soft. Stir together and mix the rest of the ingredients, reserving some cheese for topping. Pour into a greased 13x9 pan and sprinkle with reserved cheese. Bake at 350 for 40 minutes.
This is super easy and super yummy too. My kids love it and it goes great with pretty much any dish. We like to serve ours with black beans and rice or jambalaya. Something about the cornbread with the rice is such a hearty and filling meal and everyone goes to bed with full tummies.