baked jiffy cornbread

Name: Baked Jiffy Cornbread
Cuisine: American
Ingredients: - 3 eggs; - 8 oz. tub french onion dip; - 1/4 cup butter, softened; - 1 box jiffy cornbread mix; - 1/2 teaspoon salt; - 1/2 teaspoon pepper; - 15 oz. can corn, drained; - 14 oz. can cream-style corn

33 Pinches

Jill Cooks

Sunshine state, FL

Updated on Sep 1, 2014

A new twist on an old favorite that everyone loves. It can be made with French onion dip now, instead of regular sour cream. You won't believe how delicious it is.

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Ingredients

- 3 eggs
- 8 oz. tub french onion dip
- 1/4 cup butter, softened
- 1 box jiffy cornbread mix
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 15 oz. can corn, drained
- 14 oz. can cream-style corn

How To Make baked jiffy cornbread

Step 1

In a bowl, beat eggs, dip, butter, Jiffy mix, salt and pepper until combined. Stir in both cans of corn.

Step 2

Pour into a greased 11x7x2 baking dish.
Step 3

Bake at 350 for 35-40 minutes or until edges are lightly browned and pull away from sides of dish.
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