• 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.

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