Camp Cornbread

I made this recipe, and it came out so good! Following advice of other reviews, I did not use any sugar at all, as I agree the cream corn is sweet enough already, I did use (2) 8.5 oz boxes of Jiffy mix, but I used one original and one honey as that is what I had on hand, So, I’m not sure if that made it any sweeter or not, (I didn’t think it was too sweet if it did.) and doubled everything else, except creamed corn (14.5 oz. can). Baked at 375 for about 20 min, in an 8×8 (also per other reviews) but next time might try doing 30 instead. Will make again for sure.

I have been adding canned corn to corn bread recipes for years. I tried adding 1/2 the sugar and is was still very sweet. It was like dessert when the kids added their Jelly, Lol. I was good, just too sweet for my taste. It was not necessary to make it taste good.. If you double the recipe, as I always do, try 3 eggs instead of two, Even better as it stay moist longer. Thanks for sharing!

Made without an egg (none available that day). Turns out I liked it even better.

I made it in a preheated cast iron skillet for a crispy brown bottom. Just a tablespoon of cooking oil to coat the preheated skillet. I also add a good squirt of sour cream (prob ~1 1/2 T) for a hint of tang. The family loved it!!

Really great! I didn’t have the same size can of creamed corn so I just measured one cup, 8 oz. I did not add the sugar and it really didn’t have to have it in my opinion. I made muffins also. This was fantastic!

This was a yummy, moist cornbread which was easy to make. So glad I found this recipe!

Best ever

Love it! Added chopped jalapeños!

Easy yet delicious!!! A definite keeper!

This turned out great. I usually make Paula Dene’s corn casserole, but didn’t have sour cream so tried this recipe out instead. I made them in a mini cupcake tray for bite sized goodness. I didn’t add any sugar and added a little butter. They were also really good when I reheated in my air fryer for extra crunchy crust.

I eliminated the sugar all together. It was plenty sweet and super moist without it!

Good ready recipe. Even with 3 tbsp of sugar it was sweet enough.

I did not add the sugar. It was very good.

This is a family favorite. Made no substitutions. Husband can’t get enough. Thank you!

Moist. Very tasty – used a 1/4 cup sugar instead of 1/3. Nice accompaniment for a few dishes. Cream of corn adds another layer of texture, while still kind of creamy nature.

Exactly what I was looking for, but it was too thin! DON’T USE 9×12 pan! It would be thin as a pancake! Use 8X8 and it should turn out thick enough to cut for buttering! I might try for muffins next time and even add jalapenos on top.

It was perfect as the original recipe no need to alter this winning recipe!!!!

Great cornbread, very moist. I decreased the sugar to 1/4 c and will decrease it to 2TB next time. I also cooked it in an 8×8 dish, a 13×9 would only be if you doubled it in my opinion. Even the kids loved it!

This was a big hit!! After reading other reviews, I omitted the sugar entirely. It was definitely sweet enough. The only way to make a proper cornbread, in my opinion, is in a cast iron skillet. I baked in preheated, greased skillet 350° ~20mins. It was perfect! Next time, I’m doubling this recipe! Yum!!

Very good and very easy. I doubled everything in the recipe except for the creamed corn; it was a better thickness in a 13×9 pan doubled.

Did not have cream style corn but I did have frozen corn in the freezer. I thawed it out and put in the blender. Turned out great.