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Cheddar and Chive Cornbread

by: Cristen www.foodandswine.com Makes one 9×13 pan of cornbread (12 large or 15 medium pieces)
Author: Cristen


  • 2 packages of corn muffin mix I used Jiffy
  • 2 eggs
  • 1/2 C milk
  • 3 TBSP Chive flavored or regular sour cream
  • 1 can of sweet corn kernels drained well
  • 1 C shredded cheddar cheese
  • 1/3 C chopped chives or could use green onion tops


  • Add corn muffin mix, eggs, milk and sour cream to large mixing bowl. Whisk until combined. Fold in corn, cheese and chives. Pour into a greased 9×13 glass baking pan. Bake in a preheated 400 degree oven for 25-30 minutes or until edges are golden brown and top is slightly golden. Remove and let cool a bit before slicing. This is a moist cornbread that doesn’t crumble away.