Storm the Cassoulet

Mom’s Corn Bread

on March 26, 2013



1 box of Jiffy Corn Muffin Mix

1 egg

¼  cup milk

1 SMALL can of creamed corn

Optional:  jalapenos, Montgomery jack cheese


Preheat the oven to 400 degrees.

Mix together the Jiffy Corn Muffin Mix with the eggs, milk, creamed corn.

Pour the batter into an 8×8 pan, and bake for 20 minutes.

Check for doneness, the edges of the crust should be starting to brown.

Let cool for a few minutes, run a spatula up under the pan to loosen the corn bread. Flip onto a plate.


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