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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a sweet corn bread with creamed corn that I make all the time. This recipe was originally submitted to . 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:
1. DIRECTIONS.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
3. 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.
4. Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.
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