Camp Cornbread

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

Rated 4.6 from 273 votes

Prep Time

Total Time

35M

Servings

12 servings

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

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.

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