Camp Cornbread

201 Reviews

Prep: 5 min
Cook: 30 min
Ready In: 35 min

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

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

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Metric US

Original recipe yields 1 - 9x13 inch pan

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
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.
Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

Nutrition

Amount Per Serving (12 total)

Calories
131 cal
7%

Fat
2.5 g
4%

Carbs
25.6 g
8%

Based on a 2,000 calorie diet

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Reviews (201)

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BLESLIE

Jul. 6, 2003

"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. ..." See more"

NANCY COLE

Jul. 6, 2003

"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...." See more"

Laura B.

Jul. 6, 2003

"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!..." See more"

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