Cheddar cheese, cream-style corn, and fresh veggies make this mix-easy quick bread extra moist and delicious.
- 1 (8.5 oz.) pkg. corn muffin mix
- 1/2 c. milk
- 1 egg
- 1 (8.5 oz.) can cream-style corn
- 1 c. shredded sharp Cheddar cheese (4 oz.)
- 3 scallions chopped
- 1/2 c. cherry tomatoes quartered
Heat oven to 400°F.
Line 8" square baking pan with enough foil to overhang sides by 2"; coat with cooking spray.
In bowl, stir together muffin mix, milk, and egg until just blended; stir in corn, 3/4 cup cheese and scallions.
Transfer batter to pan; sprinkle tomatoes and remaining cheese over top of batter. Bake 22-25 min. or until golden and toothpick inserted into center comes out clean.
Cool on rack 5 min. Using foil, lift from pan; cool on rack before serving.