Quick Creamy Cornbread

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1 (8 1/2ounce) 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.