Creamed corn and whole corn kernels bake up moist and sweet in this easy cornbread recipe using corn muffin mix – enjoy as muffins or squares with anything from chili to holiday meals.

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Recipe Summary

prep:
5 mins
cook:
45 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.

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  • Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.

  • Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

VARIATIONS: Prepare recipe as directed, except:

For Double Corn Muffins, pour batter into a greased muffin tin (12) and bake as package directs.

For Fiesta Cornbread, stir 1 can (4 oz.) diced jalapeno, drained, and 1 cup shredded Cheddar cheese into batter before baking.

For Bacon & Onion Cornbread, stir 1/2 cup chopped cooked bacon and 1/4 cup sliced green onions into batter before baking.

For Blueberry Cornbread, gently stir 1 cup fresh or frozen blueberries into batter before baking.

Nutrition Facts

202 calories; protein 5.1g; carbohydrates 33.9g; fat 5g; cholesterol 32mg; sodium 656.4mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/14/2020
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