Best Cheese Cornbread

• 1 (14 3/4 ounce) can creamed corn
• 1 (8 1/2 ounce) box Jiffy cornbread mix
• 23 cup plain yogurt (can sub buttermilk)
• 13 cup aunt jemima pancake mix
• 1 12 cups grated cheese (I use mixed cheese)

1. Turn on sandwich maker, waffle iron, iron skillet or greased pan to medium heat.
2. Mix all ingredients in a large bowl.
3. Mixture should be thick.
4. I add the cheese last and don't mix it in evenly.
5. I like there to be spots with chunks of melted cheese.
6. Scoop the amount you need depending on how you are cooking it.
7. They will fluff up, so don't over fill sandwich maker or waffle iron.
8. Usually about 1-3 minutes on each side.
9. Longer if you like it toasty.
10. Serve hot.
11. Enjoy!

corn, cornbread mix, yogurt, pancake mix, grated cheese

Taken from www.food.com/recipe/best-cheese-cornbread-165900 (may not work)