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By adding creamed corn to the cornbread recipe, it adds flavor and makes it come out very moist! Everything you could want in a cornbread!
- 1 (8 ounce) packagehouse-autry sweet yellow cornbread mix
- 1 (14 ounce) can cream-style corn, divided
- Preheat oven to 425°F.
- In a medium bowl, add the cornbread mix, but where the mix says to add 3/4 cup milk or water, instead substitute 3/4~1 cup of the creamed corn (start with 3/4 cup, then adjust for consistency). You want it to be moist enough where it practically pours into the pan.
- Bake in a greased 9" round cake pan for 11~14 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.