Who doesn’t like corn bread from time to time? I sure do, but many of the cornbread mixes out there actually contain gluten! (Jiffy brand cornbread mix contains wheat!!!) If you make cornbread from scratch with GF corn meal, then you’re in better shape, but I don’t have time to make EVERYTHING from scratch. If you’ve been following my blog for any time, you know that I do make some things from scratch, but with 4 kids and their busy schedules, I don’t have time to make absolutely everything from scratch. When I can find a SHORTCUT, I take it! Here is a shortcut for cornbread; it’s affordable and quick to make — and it doesn’t get much easier than 4 ingredients! My family & I enjoy this as a side dish to almost any meal, especially Taco soup, chili, and Crockpot Chicken Tacos.
Chi-Chi’s Sweet Corn Cake (serves 6-8 people)
Prep Time: 5-10 min. Cook Time: 20-25 min.
1 7.4oz pkg. Chi-Chi’s® Sweet Corn Cake
¼ cup melted butter (half stick)
¼ cup water
1 15oz can cream-style corn
Preheat oven to 350 degrees. In a bowl, combine all ingredients. Stir until well combined.
Pour prepared mixture into 12 greased muffin pans.
Bake for 20-25 minutes or until muffins are lightly browned around edges. Let muffins stand 4-5 minutes before serving.
I love corn bread, and this is the closest I’ve found for a “quick corn bread-like” option that tastes great.
OPTIONAL: You can also bake this mixture in a 9×5 loaf pan, but plan 40-45 minutes to bake.
NOTE: I buy the Chi-Chi’s Sweet Corn Cake at my local grocery store, but if your store doesn’t carry it, you can go to http://www.chichis.com/products and get it for yourself! It even has a GF by it to indicate that it’s a gluten-free option (and there are a LOT of GF options on this site too!)