• Pour the cornbread mix into a mixing bowl.
• Add the cream corn and use the empty can to measure half a can of water.
• Add the water to the mixture and stir. Pour the cornbread mixture into an oiled heated skillet.
• Cook the cornbread over medium-low heat for approximately 20 minutes or until the center is firm.
• Loosely cover to allow the cornbread to steam.

This recipe pairs perfectly with my Four Bean Chili.