Easy Cheesy, Corny, Cornbread
Created by Kchurchill5 on October 22, 2012
- Servings: 4-8
- Prep Time: 5m
- Cook Time: 30m
- Recipe #6831
Ingredients
- 1 (8.5 ounce) box Jiffy Corn Muffin mix
- 1 (12 ounce) can cream corn
- 1 large egg, beaten
- 1/4 cup milk
- 1/3 cup white cheddar cheese (you can also use a monterey jack or pepper jack cheese)
- 1 teaspoon honey
- OPTIONS
- 1 to 2 tablespoons green chilies, minced
- 1 to 2 teaspoons jalapenos, minced (seeds and ribs removed)
How to Make
-
Step 1: Batter ... Add everything to a bowl and mix until well combined. I just mix by hand. If you want, you can add some green chilies or jalapenos for a little spice.
-
Step 2: Bake ... Spray a 9x9 square pan with a non stick spray and add the batter. Bake for 30 minutes in a 350 degree oven on the middle shelf. When a knife inserted in the center comes out clean ... the corn bread is done. Remove from the oven to cool before serving.
-
Step 3: ENJOY! A quick 'jazzed' up corn bread, right from a box.
Nutritional Facts
- Serving Size: 1 (193.8 g)
- Calories 580
- Total Fat - 25.4 g
- Saturated Fat - 8.8 g
- Cholesterol - 111.5 mg
- Sodium - 1089.4 mg
- Total Carbohydrate - 77.1 g
- Dietary Fiber - 5.4 g
- Sugars - 19.3 g
- Protein - 10.2 g
- Calcium - 84.8 mg
- Iron - 1.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg