Camp Cornbread

Camp Cornbread

226 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Laura Shank
Recipe by  Laura Shank

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 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.

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Reviews (226)

Rate This Recipe
BLESLIE
71

BLESLIE

Not at all like traditional cornbread. Very moist and sweet. My husband says its like the cornbread side they serve at Chevy's Fresh Mex. We liked it with honey butter.

NANCY COLE
58

NANCY COLE

I also thought this recipe reminded me of a side dish I get at Rio Bravo....it's YUMMY!!! Very easy and quick. I used a round pie dish and cooked for 35 minutes. Turned out perfect.

Laura B.
46

Laura B.

This is the best! Reminds me of mexican restaurant "corn cake". I have made this recipe 4 times in the last 6 weeks! It's a keeper for sure!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 131 cal
  • 7%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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