Appetizers & Side Dishes
Cheddary Spoon Cornbread
Prep Time: 10 min | Cook Time: 50 min | Servings: 6 | Calories: 461
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Prep Time
10 min
Cook Time
50 min
Servings
6
Calories
461
This magical cornbread recipe includes creamed corn as well as whole kernel corn and smooth sour cream to add extra moisture to the final baked product. By putting Sargento® Shredded Mild Cheddar Cheese - Traditional Cut both inside the batter and melting a layer on top as it bakes in the oven, you’ll achieve maximum cheesiness by the time this cornbread reaches your dinner table.
Ingredients
- 2 eggs
- 1-1/2 cups (6 oz.) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut, divided
- 1 can (8 oz.) cream style corn
- 1 can (8 oz.) whole kernel corn, drained
- 1 pkg. (8 oz.) corn muffin mix
- 1 cup sour cream
- 6 Tbsp. butter, melted
Directions
- Beat eggs in medium bowl. Add 1 cup cheese, cream style corn, whole kernel corn, muffin mix, sour cream and melted butter; mix until thoroughly combined. Pour mixture into greased 2-quart baking dish.
- Bake in preheated 350°F oven 45 minutes or until center is set. Top with remaining cheese; bake 2 minutes more or until cheese is melted.
