So are you in the mood for a Monday evening quickie? Surely you have time for it.
Corny Corn Bread
2 pkgs Jiffy corn muffin mix
1 frozen Bird’s Eye creamed corn roll, thawed
2/3 cup almond milk (or dairy milk)
Preheat oven to 400 degrees. Mix together corn bread, eggs, corn and milk. Let sit for about 10-15 minutes. Spray your baking dish with butter spray. Pour batter into pan. Bake according to the directions on the corn bread mix. Let cool before cutting. I always get way too impatient and try to cut it while it’s still hot. It will crumble and fall a part!
I use a 9×9 ceramic baking pan. I like for my corn bread to thick like a cake. The creamed corn makes this corn bread so moist. You can also add shredded cheese, broccoli or sour cream to the batter as well. The Husband likes it spicy so sometimes I add a dash of Texas Pete. I think that the frozen creamed corn is a hundred times better than the canned one. Fresh of course would be amazing, but not this time of the year.
Tonight we are having Hoppin John and the Corny Corn Bread for dinner. I am on my game today. I made the dinner during nap time, and it is in the crock pot on warm. Sometimes I am just too smart for my own good. Wink, Wink.