Rich, dense and moist Cheddar cheese cornbread.
2 boxes Jiffy Brand Cornbread mix (if you can't get Jiffy, use another)
2 eggs
1 1/4 cups milk (skim is fine)
1 can (14 - 15 ounces) creamed corn
1 cup grated sharp Cheddar cheese
3 tablespoons vegetable oil
Preheat oven to 450 degrees. Butter a 9" x 13" pan.
In a large bowl, mix together all ingredients by hand. Pour batter into prepared pan and bake 35 - 40 minutes or until nicely browned on top. Allow to cool slightly and cut into squares. Best eaten slightly warm (it's so rich you don't even need butter). Freezes well.