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Cheddar Cornbread

This special cornbread 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


  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 large eggs, room temperature, 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


  • In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish.
  • Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
Nutrition Facts
1 piece: 148 calories, 5g fat (2g saturated fat), 48mg cholesterol, 314mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 5g protein.

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  • bbmd2
    Sep 28, 2019

    I use sour cream and yogurt interchangeably- what ever I have on hand. Either works fine for this. I usually don't have canned corn on hand so I tried a cup of frozen corn. Worked really well. For a kick, I added chopped jalapenos. My husband, who doesn't like corn bread, loves this. It is also easy to cut in half if you want a smaller batch.

  • MarineMom_texas
    Feb 20, 2017

    This recipe was way too much for us so I halved it. And a big thank you to the reviewer who also halved it. That is one example of how reviews help. I followed her instructions in halving it. I added the whole can of cream style corn but omitted the milk. I used sour cream instead of yogurt. Even though it was in an 8x8-inch pan, I still had to cook it almost 25 minutes.This is a good basic recipe. Next time I would add green chilies or jalapenos. Lots of possibilities. I recommend this recipe.Volunteer Field Editor

  • pajamaangel
    Dec 3, 2015

    Moist and delicious!

  • CookerBee
    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.

  • chuxman
    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. :-)

  • AZShelby
    Nov 9, 2013

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

  • alshissler
    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!

  • Alice Leonetti
    Sep 19, 2010

    Wonderful flavor, definitely need the entire baking time.

  • iamjosie
    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.

  • w8fairy
    Nov 1, 2009

    No comment left