Skillet Cornbread
Creamed corn and whole kernel corn bake up moist and sweet in this easy cornbread recipe using corn muffin mix – enjoy with anything from chili to jambalaya to holiday meals.
Serves
12
Prep time 5 minutes
Cook time 45 minutes
Ingredients
2 pkg. (8.5 oz. each) corn muffin mix
2 eggs
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
1 can (14.75 oz.) Del Monte® Cream Style Corn
2 Tbsp. vegetable oil
Shop This Recipe
Directions
Place an empty 10-inch cast iron skillet in the oven and preheat to 400°F, about 10 minutes.
Meanwhile, prepare batter. Stir together corn muffin mix, eggs, whole kernel corn and cream style corn in a large mixing bowl; batter will be slightly lumpy.
Remove hot skillet from oven; add oil and using a paper towel, quickly coat bottom and sides. Pour batter evenly into prepared skillet. Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.