Cheesy Cornbread

Prep Time
Cook Time
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


  • 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.



Moist, tender, and delicious with a subtle sweetness. I cut the recipe in half for the 3 of us tonight and it worked out really well to accompany our bowls of soup. Loved the cheese and creamed corn in this which gave it that perfect moistness. Thank you, ellie, for sharing. Made it for Billboard Tag.

review by:
(13 Oct 2021)


We had this cornbread and it was good, though a little bit dry. Cheese got pretty brown. I would cook it less if I make it again.

review by:
(26 Feb 2021)


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)


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)