from: Rush Hour Recipes submitted by Dawn Schlauderaff
1 (8 1/2 oz.) package cornbread mix
1 (14 3/4 oz.) can creamed corn
In a bowl, stir together cornbread mix and creamed corn until moistened. Pour into an 8''x8'' baking pan sprayed with non-stick vegetable spray. Bake at 400 degrees for 20-25 minutes, until set and golden. Cut into squares.
Jenn's Notes: I baked this for 29 minutes and I think I could have even went another minute or two. This cornbread is extremely moist and has the "mealy" texture from the cornmeal with a yummy "corny" flavor from the creamed corn.