Best Ever Cheesy Cornbread
What makes this dish one of the best cornbread recipes? Cheese, and lots of it! This recipe for Best Ever Cheesy Cornbread has that requirement covered... and then some! With Cheddar cheese soup and shredded Cheddar cheese, there's no dancing around the fact that this easy cornbread recipe from Campbell's Kitchen is supremely cheesy. If that's the way you like it, then don't wait any longer to try this awesome dinner bread. It goes well with all sorts of meals, such as chili, soup, and barbeque.
Tip: You can substitute 1 cup of frozen whole kernel corn, thawed, for the canned corn.
Find more easy and delicious dishes like this one in our collection of Campbell's Kitchen recipes here.
Preparation Time15 min
Cooking Time20 min
- 3 tablespoons butter, melted
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 (10-3/4-ounce) can Campbell's® Condensed Cheddar Cheese Soup
- 1/2 cup milk
- 1 egg, beaten
- 1 (8-ounce) can whole kernel corn, drained
- 1/2 cup shredded Cheddar cheese (about 2 ounces)
Preheat the oven to 450 degrees F.
Pour 1 tablespoon melted butter into a 9-inch round cake pan and set it aside.
Stir the cornmeal, flour, sugar and baking powder in a medium bowl. Stir in the soup, milk, egg and remaining melted butter until the mixture is smooth.
Add the soup mixture to the cornmeal mixture and stir just until it's moistened. Stir in the corn. Pour the batter into the prepared pan.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven.
Sprinkle with the cheese. Let cool for 15 minutes on a wire rack. Cut into 8 wedges and serve warm.
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