Home
Categories
Desserts
Side Dish
World Cuisine
Soups, Stews and Chili
Appetizers and Snacks
Main Dish
Trusted Brands: Recipes and Tips
Meat and Poultry
Salad
Soup
Sauces and Condiments
Chicken
Vegetables
Breakfast and Brunch
European
Cookies
Seafood
Bread
Asian
Chicken Breasts
Drinks
Everyday Cooking
Pork
Italian
Vegetable Soup
Sauces
Pies
Dips and Spreads
Fruit Desserts
Latin American
Quick Bread
Cakes
Pasta and Noodles
Mexican
Vegetable Salads
Camp Cornbread
Print
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
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.
No Ratings Yet
You may also like
Add Review
Submit
Related Recipes
Camp Trail Mix
Camp Breakfast
Camp David Spaghetti With Talian Sausage
Cornbread
Mom's Mexican Cornbread
Broccoli Cornbread
Cornbread Chicken Pot Pie
Cornbread That Is A Meal
Blueberry Cornbread
Cornbread Dressing
Crawfish Cornbread
Pumpkin Cornbread
Crusty Cornbread
Mexican Cornbread
Cornbread Muffins
Honey Cornbread
Cornbread Pancakes
Cornbread Casserole
Cornbread Salad
Homesteader Cornbread
Maryanne's Cornbread
Portuguese Cornbread
Waffle Ron Cornbread
Cornbread Stuffed Chicken