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| Golden Sweet Cornbread from Del Monte® |
"Creamed corn and whole corn kernels bake up moist and sweet in this easy cornbread recipe using corn muffin mix – enjoy as muffins or squares with anything from chili to holiday meals."
Ingredients :
- 2 (8.5 ounce) packages corn muffin mix
- 2 eggs
- 1 (14.75 ounce) can Del Monte® Sweet Corn Cream Style, No Salt Added
- 1 (15.25 ounce) can DEL MONTE® Whole Kernel Corn, No Salt Added, well drained
Instructions :
| Prep : 5M | Cook : 12M | Ready in : 50M |
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- Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
- Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
- Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.
Notes :
- For Double Corn Muffins, pour batter into a greased muffin tin (12) and bake as package directs.
- For Fiesta Cornbread, stir 1 can (4 oz.) diced jalapeno, drained, and 1 cup shredded Cheddar cheese into batter before baking.
- For Bacon & Onion Cornbread, stir 1/2 cup chopped cooked bacon and 1/4 cup sliced green onions into batter before baking.
- For Blueberry Cornbread, gently stir 1 cup fresh or frozen blueberries into batter before baking.
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