Total Time
30mins
Prep 5 mins
Cook 25 mins

From Fix it Quick with a Mix, cookbook.

Ingredients Nutrition

  • 311.84 g can Mexican-style corn, drained
  • 240.97 g package corn muffin mix
  • 118.29 ml mayonnaise (Hellmann's or Best Foods)
  • 1 egg, slightly beaten

Directions

  1. Preheat oven to 400 degrees F. Spray 8-inch round cake pan with nonstick-coking spray; set aside.
  2. In medium bwl, combine all ingredients until moistened. Spread evenly in prepared pan.
  3. Bake 25 minutes or until toothpick inserted in center comes out clean.
Most Helpful

VERY, VERY NICE CORNBREAD, for sure ~ So easy & so tasty! I did make one slight change, simply because we like a lot of corn in recipes like these ~ I added a 2nd can of corn! Thanks for sharing a great recipe! [Made just for the 'halibut']

Sydney Mike March 19, 2010

Great stuff! It doesn't get any easier than this and it is yummy and moist. I had to use regular corn as that is all I had. Thanks for posting, mightyro.

Scoutie December 16, 2009

I totally agree with loof!!!!!!! Best I've ever made, super moist describes it to a tee. Thank you for sharing this.

SB6 September 17, 2009