This is based on my lovely wife's Grandmother Enid from Jamaica. I did not like Cornbread until she made this recipe for me. I will eat this one any day. BONUS! It is so easy.
Preheat oven to 400 degrees F.
In a medium size bowl mix the Muffin Mix, Egg and Cream Corn together. Add Milk 1 Tablespoon at a time if the mixture is to thick. Do not add more than 2 Tablespoons.
Grease an 8 x 8 baking dish.
Pour the mixture into the baking dish and place in oven.
Bake for 25 - 30 minutes or until knife comes out clean when stuck in the middle of the cake.
Remove from the oven and let sit for 5 minutes before removing from baking dish to cut and serve. Cut into 9 pieces.
Serve with Honey Butter (Big Oven Recipe #491290)
Best darn Cornbread ever.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 160 | ||
Calories from Fat: 37 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 458.4mg | 16 % | |
Potassium 113.3mg | 3 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 26.1g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 160
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