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Golden Sweet Cornbread from Del Monte®

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Del Monte

"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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50 m servings 202 cals
Original recipe yields 12 servings

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  1. Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
  2. Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
  3. 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

Per Serving: 202 calories; 5 g fat; 33.9 g carbohydrates; 5.1 g protein; 32 mg cholesterol; 656 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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