Spiffy Jiffy Cornbread

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.