Serves

12

Prep time 5 min.

Cook time 45 min.

Ingredients

2 pkg. (8.5oz.each) corn muffin mix

2 eggs

1 can (14.75oz.) Del Monte® No Salt Added Cream Style Corn

1 can (15.25oz.) Del Monte® No Salt Added Whole Kernel Corn, well drained

Directions

  1. Preheat oven to 400°F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.

  2. Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.

  3. Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean. Cool 10 minutes before cutting.

TIP:  To bake in a 10-inch cast iron skillet, heat empty skillet in the oven while it preheats for 10 minutes and while making batter.  Remove from oven; add 2 Tbsp. vegetable oil and quickly coat bottom and sides of pan with a paper towel.  Pour in prepared batter and bake as recipe directs.

VARIATIONS: Prepare recipe as directed, except:

For Double Corn Muffins, pour batter into a greased muffin tin (12) and bake as package directs.

For Fiesta Cornbread, stir 1 can (4 oz.) diced jalapeno, drained, and 1 cup shredded Cheddar cheese into batter before baking.

For Bacon and Onion Cornbread, stir 1/2 cup chopped cooked bacon and 1/4 cup sliced green onions into batter before baking.

For Blueberry Cornbread, gently stir 1 cup fresh or frozen blueberries into batter before baking.

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