Mix cornbread base according to package directions. Fold in corn, salt, cumin and garlic powder.
Pour batter into a greased hotel pan and smooth with an offset spatula
Bake, in Convection Oven, at 325°F for 10-12 minutes rotating pans one half turn after 5 minutes, or in a Standard/Reel Oven at 375°F for 20-22 minutes
Ingredients
2 cup corn, whole kernel sweet, canned and drained
