1 Box Jiffy yellow cornbread mix
2/3 C. all purpose flour
1/3 C. Sugar
2 Tsp. Season All
1/2 Tsp. Black Pepper
2 Eggs (with box instructions)
1/3 C. Milk (with box instructions)
1/2 Can creamed corn
1/2 Yellow onion, finely diced (optional)
2-3 Tbsp. butter or margarine, melted
Preheat oven to 375 F. Mix together dry ingredients in a large bowl: Jiffy mix, flour, sugar, Season All, and black pepper. To this mixture add eggs, milk, onion and creamed corn.
For cornbread muffins, grease 12-cup muffin pan and bake for 20-25 minutes or until golden brown. For a 9×9 baking pan, grease baking pan and bake for 20 minutes or until golden brown. Using a microwave on high heat, melt the butter or margarine for 15 seconds or until soft and set aside. Once the cornbread is pulled from the oven, brush on melted butter or margarine. Let cool and enjoy!
Recipe yields approx. 12 servings.