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My aunt used to make cornbread years ago that had creamed corn in it, and the flavor was so much better. However, hers would be really sticky and gooey, and I like an airier, lighter type of cornbread, but I still like the touch that the creamed corn adds. I decided to try my hand at it last Thanksgiving and I have perfected it! Nobody can get enough and we always have to make a lot. Hope you like it too.
- 1 (8 ounce) box cornbread mix
- 1 egg
- 14 ounces cream-style corn
- Make cornbread according to instructions on box, but instead of adding milk, use the creamed corn as the "wet" part of the batter. ***We usually like to add butter or cheese after the bread is finished baking when we serve it.***.