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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My aunt used to make cornbread years ago that had creamed corn in it, and the flavor was so much better. However, hers would be really sticky and gooey, and I like an airier, lighter type of cornbread, but I still like the touch that the creamed corn adds. I decided to try my hand at it last Thanksgiving and I have perfected it! Nobody can get enough and we always have to make a lot. Hope you like it too. Ingredients:
1 (8 ounce) box cornbread mix |
1 egg |
14 ounces cream-style corn |
Directions:
1. Make cornbread according to instructions on box, but instead of adding milk, use the creamed corn as the wet part of the batter. ***We usually like to add butter or cheese after the bread is finished baking when we serve it.***.
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