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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
1 (8 1/2 ounce) 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.
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