Camp Cornbread
"This is a sweet corn bread with creamed corn that I make all the time. This recipe was originally submitted to allrecipes.com."
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
1 8 x 8 pan
- Serves:
- 6-8
ingredients
- 1 (8 ounce) Jiffy cornbread mix
- 1⁄3 cup milk
- 1 egg, lightly beaten
- 1 (8 ounce) can canned creamed corn
- 1⁄2 cup white sugar
directions
- DIRECTIONS.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan.
- Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.
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Reviews
-
This was a wonderful cornbread that I'll be making again and again. It went together in about 5 minutes and baked for exactly 30 minutes and it was golden brown and perfect. I served this alongside a White Chicken Chili; it was the perfect match. The bread has a nice creamy texture from the addition of the creamed corn, YUMMY! Thank you, fabulicious, for sharing this perfectly wonderful quick and easy bread. It will grace our table often. -
Great, quick and simple to make. Wasn't sure that I was going to like this with the 1/2 cup sugar, but it made the recipe. Great with those butterbeans I had cooked!
RECIPE SUBMITTED BY
We recently moved to Arizona and are enjoying the heat! I have 4 beautiful children, one teenage daughter and three sons. I have always loved to cook, but since finding this site, my husband says "boy has your cooking come a long way!" I had no idea it needed to :) These recipes have added the variety and versatility that I need to try to meet the challenge of feeding four kids on a budget with healthy foods :)
