Creamed Corn Bread
Many years ago, I purchased a premade cornbread mix from Costco (Penguin Brand), and modified it to include a can of creamed corn (in lieu of the milk ingredient). The result was unbelievably good. The bread kept its shape, but was moister and tastier with tidbits of corn in the mix. I serve this often during the holidays, and this recipe always accompanies by barbeque menus. You will be sure to enjoy this recipe. If Penguin Brand is not available, purchase any packaged mix you enjoy.
1 15-oz. Pkg. Corn Bread Mix
1/3 Cup Vegetable Oil
1 14.75-oz. Can Creamed Corn
2 Tbsp. Melted Butter (Brush on Topping)
In a large mixing bowl, combine the corn bread mix, egg, vegetable oil and the creamed corn. Spoon into a well greased loaf pan or well greased muffin pans (I tend to use muffin liners instead). Bake in a preheated 350 degree oven for approx. 20 minutes, or until the cornbread is cooked through and lightly browned (a toothpick should come out clean from the center). While the cornbread is cooling, brush melted butter on the top of the baked cornbread. Serve warm or at room temperature.