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Cheddar Corn Bread Recipe
Cheddar Corn Bread Recipe photo by Taste of Home
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Cheddar Corn Bread Recipe

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4.5 8 12
Publisher Photo
This special corn bread pleases a crowd with its moist texture and big corn flavor.—Terri Adrian, Lake City, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 cup plain yogurt
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

1 piece: 148 calories, 5g fat (2g saturated fat), 48mg cholesterol, 314mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.

Directions

  1. In a large bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13-in. x 9-in. baking dish.
  2. Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12 servings.
Originally published as Cheddar Corn Bread in Taste of Home August/September 2000, p53


Reviews for Cheddar Corn Bread

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
pajamaangel User ID: 1603339 238657
Reviewed Dec. 3, 2015

"Moist and delicious!"

MY REVIEW
CookerBee User ID: 1996374 218654
Reviewed Jan. 23, 2015

"I didnt care for this recipe. My only change was making a copycat version of the amout called for of the jiffy mix. The mix seemed fine. I decided to make muffins. The tops over browned and separated from the muffins. The inside was still partially uncooked after this happened. I put them back in the oven. The salvageable muffins were okay, just a tad too oily and I found the corn pieces a little chewy. I prefer non fussy, non messy recipes."

MY REVIEW
chuxman User ID: 1218718 74370
Reviewed Oct. 30, 2014

"I get lots of compliments on this bread whenever I make it. A great accompaniment to my Santa Fe soup! When I didn't have yogurt I used sour cream and it works great, too - just adds some fat grams. :-)"

MY REVIEW
AZShelby User ID: 7476652 59040
Reviewed Nov. 9, 2013

"This is an easy and delicious recipe for cornbread ... it goes so well with chili!"

MY REVIEW
alshissler User ID: 4141797 27417
Reviewed Apr. 5, 2011

"I wanted to halve the recipe but still use the whole can of creamed corn so I eliminated the milk. I also substituted sour cream for the yogurt, then baked it in 8x8 dish. It turned out so moist and delicious! This went right into my Recipe Box! (I think I'll plan on making corn bread more often!) Thanks for sharing a great recipe!"

MY REVIEW
Alice Leonetti User ID: 4917956 43230
Reviewed Sep. 19, 2010

"Wonderful flavor, definitely need the entire baking time."

MY REVIEW
iamjosie User ID: 1182887 58949
Reviewed May. 28, 2010

"I only had vanilla Greek style yogurt and used that. It gave it a distinctly vanilla flavor. More like a dessert. Think I will also try a sugar free lime yogurt sometime- just for fun. This has a good texture and the family really liked it. Very easy to make - will be a keeper at our house."

MY REVIEW
redneck30girl User ID: 4406421 58948
Reviewed Sep. 13, 2009

"This recipe is so simple, but so delicious. I made a simple change, using vanilla yogurt instead of plain. Everyone raves about my cornbread! Great with chili!"

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