Best Cornbread

  • Yield: 24 pieces


2-- (8.5-ounce) boxes corn muffin mix
1teaspoon sugar (optional)
2-- eggs
2-- egg whites
1-- onion, chopped
1/4cup butter, melted
1cup reduced-fat small curd cottage cheese
1cup frozen corn, thawed


  1. Preheat the oven to 375F. Coat a 13 x  9 x 2-inch baking pan with nonstick cooking spray.
  2. In bowl, combine all ingredients.  
  3. Pour mixture into prepared pan. Bake 35 to 40 minutes, or until golden brown.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.