Cornbread by Tashai
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.
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 9
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- cooking spray
- 1 box jiffy corn muffin mix (8.5 oz box)
- 1 can cream style corn (14.75 oz)
- milk 1-2 tablespoons
- 8 x 8 baking dish
- Carbohydrate 28.5291788888889 g
- Cholesterol 21.5488888888889 mg
- Fat 4.16480111111111 g
- Fiber 2.3832222477595 g
- Protein 3.52892666666667 g
- Saturated Fat 1.08778555555556 g
- Serving Size 1 1 Serving (89g)
- Sodium 458.371222222222 mg
- Sugar 26.1459566411294 g
- Trans Fat 0.303373333333333 g
- Calories 160 calories
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)
