Serve alongside dipping sauce. Pork can be replaced with chicken, beef, or lamb.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch baking pan |
Ingredients
- cooking spray
- 3 (7.5 ounce) packages cornbread mix (such as Jiffy®)
- 1 cup milk
- 3 eggs
- 1 (14.75 ounce) can creamed corn
- ½ cup white sugar
- ½ cup butter, melted
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Coat a 9×13-inch baking pan with cooking spray.
- Pour corn bread mix into a large bowl.
- Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix.
- Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter.
- Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 1036 mg |
| Sugars | 16 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Family loved it! I made exactly a 1/3 of the recipe in an 8×8 pan. Used actually 1/2 can of cream corn tho. My oopsie was that I mixed all ingredients up in bowl, poured into pan, and baked. Turned out perfect yummy sweet and super moist.
I didn’t have any cream of corn soup so thickened the corn liquid with corn starch . It was still good. I will made it often.
We loved this! So buttery good. Only had 2 boxes of mix so cut recipe by a 1/3 and came out perfect in an 8×8 pan.