Love and Dishes Cornbread

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or similar baking dish with butter or cooking spray.

Combine the softened butter, creamed corn, and drained corn in a large mixing bowl, stirring until well blended.

Add the lightly beaten eggs to the corn mixture and stir until combined.

Pour the corn muffin mix into the wet ingredients and fold gently with a spatula until just combined—do not overmix. Small lumps are acceptable.

Pour the batter into the prepared baking pan and spread evenly with a spatula.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Remove the cornbread from the oven and allow it to cool in the pan for 5 minutes before turning out onto a wire rack or cutting into squares.