Our recipe for cornbread should satisfy your yearning for comfort food. Traditional cornbread has been improved by the addition of cheese and corn. Perhaps you might prepare an extra batch!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 16 pieces |
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees F. Grease and flour 8×8-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.
- Substitute Monterey Jack cheese for the Cheddar cheese if desired.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 233 mg |
| Sugars | 3 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
My husband said it is the best cornbread he has ever eaten. Moist and tasty! I used whole wheat pastry flour, butter, and Masa Harina corn flour. And I doubled the recipe and baked it in a 9″ x 13″ pan which worked well for my hungry family.
This is some of the best cornbread I have ever made. I had to adjust baking time for 4000+ feet altitude. Came just under 1hr 15 minutes. My husband loved it. It was moist and just great crust. Will keep this recipe.
Delicious! The 40-45min is a bit high though; I put it in for 30 and if anything it was on the high end. Nice crunch to it, and love having the cheese in it! It’s basically the corn version of bannock. (I didn’t add the sugar because I wanted it to just be savoury/healthy, and didn’t have any real corn on hand.)
Made exactly as written but 1/2 recipe and made mini muffins. Also used Brown and Brummel instead of Country Crock, cooked for 12 minutes. Will add chopped jalapeños next time but came out good.
Just ok
I loved this! I used Country Crock Plant Butter and it turned out really well. The only change I made was to take the sugar down by half. This was a nice complement to the chili I made for dinner and was easy to put together. The cheese was a nice touch!
I really enjoyed doing the country crock recipe challenge. Real butter is usually my go to ingredient, but, I was really impressed by how easy and flavorful the spread itself was. The texture of the cornbread was perfect for my taste it lacked a little taste. I think because it was a little too sweet and drowned out the other flavors. I think I would try with no sugar next time or very little sugar but the product itself was on spot. Thank you
Instead of baking it in an 8×8 pan, I made this recipe as muffins, just a personal preference. This recipe got mixed reviews in our house. I wish it was just a smidgeon sweeter.
I followed the recipe exactly, stirring as little as possible. I had heard that over mixing can cause cornbread to be too crumbly (a problem other reviewers had). While this cornbread did crumble some, it still held together quite well. It was delicious with my vegetable soup I had tonight. Definitely a keeper.
We enjoyed this cornbread, and it was really easy to throw together. The addition of corn and cheese was pretty tasty. I do wish it was a touch sweeter (I like a sweeter cornbread, though), but it was delicious with the honey butter that the recipe submitter recommended. I think adding some spice to it would be fantastic as well! Maybe in the form of cayenne, red pepper flakes, chili powder, or even diced jalapenos. Oh, and the recipe states to grease and flour an 8×8 pan, but I simply lined it with parchment paper–that worked perfectly, and made for easy cleanup! Thank you for the recipe!
This was a quick cornbread to get together and I really liked the addition of corn and cheddar. Unfortunately, the cornbread was crumbly and had a slight taste of baking soda.
I love the addition of whole corn kernels in the corn bread. I cut down the sugar to 2 tablespoons and used almond milk instead of regular milk. My cornbread came out a little on the crumbly side but it was still delicious!