If you do not recall, last week I made a big pot of chili. To accompany the chili, I made cornbread. I despise dry cornbread and this recipe makes the most moist cornbread ever! This recipe originated from the back of the Gladiola Cornbread mix however I added an ingredient and made it healthier!! It is so yummy!
Ingredients
1 Package of Gladiola's Mexican Style Cornbread mix
1 Cup of creamed corn
1 Cup of reduced fat shredded cheese
1 Egg
1/3 Cup of skim milk
1 Tbsp of sugar
Directions
Preheat oven to 425 degrees.
Mix all of the ingredients in a bowl.
Spray nonstick cooking spray into a square Pyrex dish or 8 inch oven-proof skillet. Place in the oven for 7-8 minutes without the cornbread mixture in it to get the dish hot.
Remove dish from the oven and fold the cornbread batter into the hot dish.
Cook for 20-25 minutes until the edges of the cornbread turn a golden brown.
Enjoy! Try not to eat the whole pan by yourself!!
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