Need a cornbread recipe that has corn in it for a lot of people.?

I'm looking for a recipe that has actual corn in it and that is moist. I have to make it for my football team so it has to be a big recipe. Any help is appreciated.Need a cornbread recipe that has corn in it for a lot of people.?
Look up a corn pudding receipe that includes sour cream and cream corn. It's the best darn stuff ever!Need a cornbread recipe that has corn in it for a lot of people.?
mexican corn bread, 1p ground meat, 2 can whole kerrnel corn, 1 diced oion,2 cups chedar cheese,2diced mild peppers, 5 packs corn bread mix, brown meat drain set a side, in lg bowel mix corn bread up, add oion 1 cup cheese , drain corn add to mix, add meat, and peppers mix all toghter ,, in large bakeing pan greasesides and bottom lightly, bake at 350 untill firm in middle and golden brown use remaing cheese on top ,,, its very good
The recipe for sweet corn muffins on the side of the Albers box modified as below works good.


Base recipe times 6 except replace the milk with heavy cream, replace the oil with a pound of butter and add 6 more eggs and half a cup of honey. Add corn if you like.


Mix well (10-15 min.) in a large stand mixer.


Makes a full sheet.
This is a cornbread casserole. The recipe is for 2 9X13 pans. When finished you scoop to serve.





Cornbread Casserole





2 (15 ounce) cans whole kernel


corn, drained and 1/2 liquid


reserved


2 (14.75 ounce) cans cream-


style corn


4 eggs 2 (8 ounce) packages dry corn


bread mix


2 cups sour cream


1 pound Cheddar cheese,


shredded





DIRECTIONS:


1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x13 inch baking pan.


2. In a large mixing bowl, combine corn, reserved liquid, eggs, corn bread mix and sour cream; stir until blended. Pour batter into prepared pan; sprinkle with cheese.


3. Bake in preheated oven for 30 minutes, until golden brown.



Here is a recipe from Cooks.com. I would revise it a little bit by using 1 box of Jiffy corn bread mix and 1 box of Jiffy cake mix (the regular not chocolate) for a sweeter moister cornbread. I would also switch the water to buttermilk for better flavor.





CORNY BREAD





2 boxes of Jiffy corn bread mix


1/2 can of whole corn, drained


2 eggs


2 tsp. cinnamon


1/2 c. water





Empty corn bread mix, add two eggs, 1/2 cup of corn and 1/2 cup of water. Add 2 teaspoons of cinnamon. Mix together and bake.
Ingredients:


1/2 cup vegetable oil, plus 1/4 cup for greasing pan


1 cup self-rising cornmeal


3/4 cup self-rising flour


1 cup cream-style corn, see Cook's Note*


2 eggs


1 cup sour cream


1 cup grated sharp cheddar, optional


1/2 teaspoon cayenne pepper, optional


Directions:


Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.





Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.





* Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.





Yield: 8 servings