Camp Cornbread - cooking recipe

Ingredients

1 (8 ounce) Jiffy cornbread mix
1/3 cup milk
1 egg, lightly beaten
1 (8 ounce) can canned creamed corn
1/2 cup white sugar

Preparation

DIRECTIONS.
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, or until a knife inserted into the center of pan comes out clean.