Quick Creamy Cornbread

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Total Time
30mins
Prep
5 mins
Cook
25 mins

This my family's favorite cornbread. The recipe from Healthy Calendar Diabetic Cooking says to use an 8-ounce can of corn but I always use a 14.5 ounce can and cook it about 10 minutes more.

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Ingredients

Nutrition
  • 1 (8 1/2 ounce) box corn muffin mix
  • 1 egg
  • 1 (8 ounce) can creamed corn

Directions

  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, combine the mix (I use Jiffy), the egg and creamed corn.
  3. Pour into an 8" X 8" baking dish coated with cooking spray (or you can use a muffin tin).
  4. Bake 20-25 minutes.