Best 7 Light Cream Cheese Cornbread Recipes

THE BEST FLUFFY MOIST CORNBREAD RECIPE EVER

Steps:

• Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or 9 inch skillet or 9 inch cake pan with nonstick cooking spray or butter.
• In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
• In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
• Bake for 18-25 minutes or until a toothpick comes out clean or with just a few crumbs attached. Serve warm with a pat of butter and a drizzle of honey!

CREAM CHEESE JIFFY CORNBREAD

Steps:

• Preheat oven to 400°F. Grease a 9 x 13 shallow baking pan.
• Place cream cheese in a microwave safe bowl and microwave on High for 15 seconds. Stir. Repeat until cream cheese can be stirred smooth and has the consistency of peanut butter.
• In a large bowl, mix the cream cheese, corn and eggs. Stir until eggs are well incorporated.
• Add corn bread mix and milk to cream cheese mixture. Stir until combined. Batter will have small lumps.
• Transfer batter to prepared baking pan and let rest for 5 minutes.
• Bake on center rack of preheated oven for 30 - 35 minutes, until center is firm when touched lightly and knife inserted in center comes out clean.

MOIST & SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
• In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
• Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
• Pour the liquid ingredients into the dry and stir together until combined.
• Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
• Cool for about 20 minutes, then cut into slices and serve.

CHEESY CORNBREAD

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.

LIGHT CREAM CHEESE CORNBREAD

Steps:

• preheat oven to 350. melt butter and cheese together just enough to soften.
• Mix together all of the ingredients & pour into a baking pan.
• bake for about 40 minutes.

CREAM CHEESE CORN

Steps:

• Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook over medium heat for about 20 minutes. Serve hot.

DELECTABLE CREAM CHEESE CORNBREAD

Steps:

• Preheat oven at 410 degrees F.
• Line 9x12 inch baking tray with grease-proof paper (note: applying a thin layer of corn oil on the paper makes it easier to peel off the bread once baked).
• Mix together all dry ingredients.
• In a separate bowl, beat the eggs until fluffy, add milk, oil. Add to dry mixture. The mixed batter should be moist and of medium consistency.
• Cover dish with a layer of batter. Cut the cream cheese in cubes and sprinkle over first layer of batter. Add remaining batter to cover the cream cheese.
• Place in baking tray. Bake for 20 minutes until slightly golden brown.
• Cool, cut the cornbread into square pieces, and serve with tea.