Best 7 Cornbread With Corn And Cheese Recipes

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Indulge in a delightful journey of flavors with this collection of cornbread recipes that cater to every taste. From the classic Southern-style cornbread with its golden crust and fluffy interior to the innovative takes on this beloved dish, prepare to embark on a culinary adventure that celebrates the versatility and comforting goodness of cornbread. Whether you prefer a simple yet satisfying cornbread or one adorned with savory additions like cheese, bacon, or jalapeños, this article presents a diverse range of recipes to suit your cravings. Get ready to tantalize your taste buds and create delicious memories with every bite of these delectable cornbread creations.

Here are our top 7 tried and tested recipes!

SUPER MOIST CORNBREAD WITH CREAMED CORN



Super Moist Cornbread with Creamed Corn image

You'd almost swear there was pudding in this recipe. Using creamed corn and Munster cheese is the secret to this super moist cornbread recipe.

Provided by Lea Ann Brown

Categories     Bread     Mexican

Time 15m

Number Of Ingredients 12

1 cup yellow corn meal
1 cup all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/8 teaspoon New Mexico Red Chile Powder ((optional) or ancho chile powder)
2 large eggs (beaten)
1 cup buttermilk
3 Tablespoons canola oil
1-14 1/2 ounce can creamed corn (half drained)
1 cup muenster cheese (shredded)
5-6 Tablespoons jalapenos (deseeded, chopped. 1 - 2 jalapenos depending on size)

Steps:

  • Preheat oven to 375.
  • Using a whisk, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Also add chile powder if using. (Use a pure chile powder, not chili seasoning as you would put in a pot of chili)
  • In a separate bowl, whisk together the eggs, milk, and oil.
  • Using a large spoon, gently fold the liquid ingredients into the dry ingredients until a batter is formed. Don't over mix.
  • Using a colander, or mesh strainer, drain the creamed corn. Let the corn sit in the colander for 2 minutes. Give it a couple of shakes to remove more of the liquid before adding to the batter. You don't want it completely drained.
  • Using a large spoon, fold in the corn, cheese, and jalapenos to the batter.
  • Pour batter into a lightly greased 9-inch square baking pan. Use the back of the spoon to smooth batter into the pan.
  • Bake for 20-25 minutes, until the crust is light-brown and a toothpick inserted in the center comes out clean. Remove from the heat and let cool for about an hour before slicing.

Nutrition Facts : Calories 206 kcal, Carbohydrate 26 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 203 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

CORNBREAD WITH CORN AND CHEESE



Cornbread With Corn and Cheese image

Make and share this Cornbread With Corn and Cheese recipe from Food.com.

Provided by chia2160

Categories     Quick Breads

Time 30m

Yield 9 serving(s)

Number Of Ingredients 11

1 cup cream-style corn
1 cup stone-ground yellow cornmeal
3 eggs
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk (whole or reduced fat)
1/3 cup olive oil
1 cup extra-sharp white cheddar cheese, grated
cayenne pepper, a pinch (optional)
grated nutmeg (optional)
2 tablespoons unsalted butter

Steps:

  • Place oven rack in middle of oven. Heat to 400 degrees.
  • Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
  • Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
  • Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.

Nutrition Facts : Calories 254.6, Fat 17.9, SaturatedFat 6.5, Cholesterol 93.5, Sodium 356.7, Carbohydrate 16.9, Fiber 1.3, Sugar 2.2, Protein 8.1

CHEESY CORNBREAD



Cheesy Cornbread image

When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Provided by Country Crock®

Time 1h

Yield 16

Number Of Ingredients 10

1 cup flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
⅔ cup milk
1/2 cup Country Crock® Spread, melted
1 cup corn
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
  • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 17.9 g, Cholesterol 33.1 mg, Fat 4 g, Fiber 0.8 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 233.4 mg, Sugar 3.4 g

CHEESE CORNBREAD



Cheese Cornbread image

This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons unsalted butter, melted, plus more for buttering the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
  • Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
  • Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

JIFFY CORNBREAD WITH CREAMED CORN



Jiffy Cornbread with Creamed Corn image

Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.

Provided by Blair Lonergan

Categories     Side Dish

Time 55m

Number Of Ingredients 7

3 large eggs, at room temperature
1 cup (8 ounces) sour cream, at room temperature
¼ cup vegetable oil
2 tablespoons honey
1 (14.75 ounce) can creamed corn, not drained
½ teaspoon salt
2 boxes (8.5 ounces each) Jiffy corn muffin mix

Steps:

  • Preheat oven to 375°F. Grease a 2-quart baking dish (a deep 8 x 8 inch dish or 9 x 9 inch dish); set aside.
  • In a large bowl, whisk together eggs, sour cream, oil, and honey until smooth. Add the creamed corn, salt, and corn muffin mix. Stir just until combined; do not over-mix.
  • Transfer batter to the prepared baking dish.
  • Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.

Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 256 kcal, Carbohydrate 38 g, Protein 5 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 52 mg, Sodium 555 mg, Fiber 3 g, Sugar 13 g, UnsaturatedFat 5 g

CHEESY CORN BREAD



Cheesy Corn Bread image

What could be more fun for a Southwestern or a cowboy theme party than corn bread shaped like cactus? Cheddar cheese mixed in makes it even more special. Guests will want seconds. -Sandra Thorn, Sonora, California

Provided by Taste of Home

Time 35m

Yield 16-20 servings.

Number Of Ingredients 9

4 cups all-purpose flour
2 cups yellow cornmeal
2/3 cup sugar
3 tablespoons baking powder
1 tablespoon salt
1 cup shortening
3 cups milk
4 eggs, beaten
1/2 cup finely shredded cheddar cheese

Steps:

  • In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.

Nutrition Facts : Calories 303 calories, Fat 13g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 583mg sodium, Carbohydrate 38g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein.

BUTTERY CORNBREAD



Buttery Cornbread image

A friend gave me this cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your mouth cornbread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. -Nicole Callen, Auburn, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 8

2/3 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-2/3 cups 2% milk
2-1/3 cups all-purpose flour
1 cup cornmeal
4-1/2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

  • For a moister cornbread, use buttermilk instead of regular milk.
  • If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain the corn well before using it.
  • To add a little extra flavor to your cornbread, try adding some chopped green onions, diced red bell pepper, or crumbled bacon.
  • If you like your cornbread crispy, bake it for a few minutes longer than the recipe calls for.
  • Let the cornbread cool slightly before serving. This will help it to hold together better.

Conclusion:

Cornbread with corn and cheese is a delicious and versatile side dish that can be served with a variety of meals. It's also a great snack or appetizer. Whether you're making it for a special occasion or just a weeknight dinner, this cornbread is sure to be a hit.

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