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Prep 10 mins
Cook 20 mins
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.***.