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Cornbread Supreme

Cornbread Supreme. Oh Lordy. I think we’ve made this dish 4 or 5 times in the last two months. It is so gooooood. Especially with Calico Beans. Mmm. I think I may have to make it again this week. I’m getting cravings…Mmm.

Cornbread Supreme
Makes one 9″ x 13″ pan

  • 1 (16 oz.) can whole kernel corn, drained
  • 1 (16 oz.) can cream style corn
  • 16 oz. container sour cream
  • 4 eggs, slightly beaten
  • 1 cup margarine or butter, melted
  • 2 boxs Jiffy cornbread mix (7 1/2 oz. each)
  • 2 cups shredded cheddar cheese (optional)

1. In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9″ x 13″ baking dish and sprinkle with 2 cups shredded cheddar cheese. Bake at 350-f degrees for 45 to 50 minutes or until golden on top and cooked through.

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  1. Horray, I am so happy that you are back!!! Your new blog is wonderful and Violet is a happy, beautiful welcome additon!
    Looking forward to more inticing recipes..
    aka Cda. Calling

  2. I LOVE this recipe, got the recipe from my aunt a few years ago, and it is a MUST MAKE whenever hubby makes his special slow-smoked ribs on a Saturday afternoon. The only thing I add to your recipe is a can of green chiles. It is also phenomenal (as you note) with a bowl of beans.

    Bon Apetit!

  3. I just made this with a giant pot of Creamy white chicken chili this weekend for my family and guests. EVERYONE loved it from age 66 to age 2 and I had to give out the recipe.

  4. I already saved this cornbread recipe to make for my family of cornbread lovers. I can't wait to try it!