This tender, moist, and very sweet cornbread is quick and easy to make and can be enjoyed alongside jambalaya or any number of mains.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
359 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Step 2
Pour corn bread mix into a large bowl.
Step 3
Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
Step 4
Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
Step 5
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.
Ingredients
1 cup milk
3 eggs
1 (14.75 ounce) can creamed corn
cooking spray
3 (7.5 ounce) packages cornbread mix (such as Jiffy®)
