Camp Cornbread

          

A very easy cornbread recipe that the children and husbands will love. It’s sweet, chewy and ready in a jiffy!

Original recipe makes 1 – 9×13 inch pan

Ingredients

1 (8 ounce) package corn bread muffin mix
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can canned cream corn
1/2 cup white sugar

  • PREP

    5 mins

  • COOK

    30 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
  2. 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.
  3. Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Nutrition

Calories: 131 kcal
Carbohydrates: 25.6 g
Cholesterol: 22 mg
Fat: 2.5 g
Fiber: 0.5 g
Protein: 2.4 g
Sodium: 165 mg

Related Recipes:

Cornbread Casserole Nadia’s Easy Pumpkin Cornbread Muffins Mexican Cornbread II Honey Cornbread Muffins Easy, Sweet Cornbread Muffins Mexican Cornbread I Absolute Mexican Cornbread Mom’s Mexican Cornbread Camp Trail Mix Mexican Style Cornbread