Camp Cornbread

Jessica Weber

Cream-style corn is added to corn muffin mix, making this recipe easy as well as portable.

Modified from: Camp Cornbread

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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 12 servings



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Directions

  • Prep

  • Cook

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  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.
  4. Bake 17 minutes if mini cupcake-sizes.

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