Camp Cornbread

Camp Cornbread

244

"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

35 m servings 131 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Reviews

244
  1. 299 Ratings

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Most helpful positive review

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.

Most helpful critical review

Not like traditional cornbread. Very moist, and very much like a dessert bread. Still delicious though!

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.

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.

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!

My husband claims this is the best cornbread he has ever had. I used two boxes of the Jiffy mix, doubled the eggs and milk, but used only about 1/3 c sugar because the Jiffy mix is so sweet. I ...

I really liked this! I doubled the recipe and then added fontina cheese on top and let it melt in the warm oven. It was soooo good! My daughter who's 4 loved it and so did my husband. Remind...

Very yummy! My housemates loved it! Reminds us of El Torito Corn cake.

This cornbread is delicious! I've been searching for just the right recipe...this is it!! It's moist & has just the right touch of sweetness! (*great side with BBQ chicken*) My husband isn't a...

The easiest and most delicious cornbread. I am allergic to eggs, ommitted them, and it was still moist. So sweet! Thank you so much. My mom's coworkers want the recipe.

Not like traditional cornbread. Very moist, and very much like a dessert bread. Still delicious though!