Super-Moist Cornbread Recipe
|Amount Per Serving||Value|
|Protein (g)||4.0 g|
|Total Carbohydrates (g)||28.0 g|
|Sugar (g)||8.0 g|
|Calcium (mg)||2.0 %|
|Fibre (g)||3.0 g|
|Sodium (mg)||650.0 mg|
|Fat (g)||14.0 g|
|Saturated Fat (g)||2.5 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||35.0 mg|
|Iron (mg)||4.0 %|
|Vitamin A||2.0 %|
|Vitamin C||2.0 %|
- 1 package (8.5 oz.) corn muffin mix
- 1 can (11 oz.) Mexican-style corn *, drained
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 egg, slightly beaten
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PREHEAT oven to 400°. Spray 8-inch cake pan with no-stick cooking spray; set aside.
COMBINE all ingredients in medium bowl until moistened. Spread evenly into prepared pan.
BAKE 20 minutes or until lightly golden and toothpick inserted in center comes out clean. Serve warm or let cool on wire rack.
*If you can’t find canned Mexican-style corn, substitute with 1 can (8.75 oz.) whole corn kernels, drained and 1 Tbsp. finely chopped fresh jalapeno pepper (about ½ of a medium jalapeno).
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