Cheesy Cornbread

16
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"We enjoyed this cornbread with pork stew and chili -- and since it makes two loaves it is great to have one in the freezer for a second day! Recipe source: local newspaper"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (108.8 g)
  • Calories 222
  • Total Fat - 10.3 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 52.3 mg
  • Sodium - 488 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.6 g
  • Protein - 8.2 g
  • Calcium - 232.2 mg
  • Iron - 1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F.

Step 2

Spray two 8-inch square pans with Pam.

Step 3

In a large bowl combine first 7 ingredients (flour - pepper).

Step 4

In a small bowl whisk together the eggs and then whisk in the milk and oil.

Step 5

Pour wet ingredients into the dry and whisk to combine.

Step 6

Stir in corn and half of the cheese.

Step 7

Pour mixture into prepared pans and top with the remaining cheese.

Step 8

Bake for 35-40 minutes. Remove from oven and spread with the butter and then sprinkle with the salt if desired.

Tips & Variations


No special items needed.

Related

Mikekey

This makes a very moist cornbread, but will cut amount of pepper down next time. I skipped the optional butter and salt topping.

review by:
(12 Oct 2014)

NewbieCookTaylor

This cornbread recipe is one of the best I have found. It is quick and easy, but best of all it is DELICIOUS!!! It has a subtle sweetness to it also. I highly recommend this recipe. thanks for sharing you wonderful recipe!

review by:
(3 Jul 2014)