Monday, November 16, 2009

Camp Corn Bread

1 (8 ounce) package corn bread (jiffy) mix
1/3 cup skim milk
1 egg, lightly beaten
1 can (15 ounce) canned cream corn
1/2 cup light sour cream
2 tbsp light butter, melted

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Place the muffin mix a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan. Bake in preheated oven for 30 minutes (check after 20 mins), or until a knife inserted into the center of pan comes out clean.

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