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Super-Moist Cornbread Recipe
Real Mayonnaise is the secret ingredient to make this cornbread super-moist! Pantry staples like cornbread mix and canned corn make it super easy!
NUTRITIONAL FACTS
Servings8
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 250.0 |
| Total Carbohydrates (g) | 28.0 g |
| 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 B12 | |
| Vitamin C | 2.0 % |
| Calcium (mg) | 2.0 % |
| Sugar (g) | 8.0 g |
| Protein (g) | 4.0 g |
-
8 People
Servings
-
5 Mins
Prep Time
-
20 Mins
Cooking Time
-
25 Mins
Ready In
Ingredients
- 1 package (8.5 oz.) corn muffin mix
- 1 can (11 oz.) Mexican-style corn *, drained
- 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1 egg, slightly beaten
Made With
Or Try It With
Directions
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PREHEAT oven to 400°. Spray 8-inch cake pan with no-stick cooking spray; set aside.
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COMBINE all ingredients in medium bowl until moistened. Spread evenly into prepared pan.
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BAKE 20 minutes or until lightly golden and toothpick inserted in center comes out clean. Serve warm or let cool on wire rack.
Chef's Tip
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*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).