This Sweet Cornbread reminds me of my
Sweet Corn Cake. The difference is that this bread can be cut in slices and the cake needs to be scooped to serve. This bread is moist and has a perfectly delicious flavor, especially once it is cooled. I also like that this recipes does not use any margarine or oil. I'm sure you could leave out the corn syrup or substitute sugar if desired.
Simple Sweet Cornbread
1 box Jiffy cornbread mix
1 can creamed corn
1/4 cup soy milk
1/4 cup corn syrup
Thoroughly combine all of the ingredients. Transfer into a sprayed 8x8 baking dish. Bake at 350 for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool at least 10 minutes before cutting into squares.
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