Cheesy Mexican Cornbread

Cheesy Mexican Cornbread

4

"Your family will be all smiles when served this slightly sweet cornbread, loaded with whole kernel corn and Cheddar cheese."

Ingredients

50 m {{adjustedServings}} servings 279 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oven to 450 degrees F. Pour 1 tablespoon melted butter into a 9-inch round cake pan and set it aside.
  2. Stir the cornmeal, flour, sugar and baking powder in a medium bowl. Stir in the soup, milk, egg and remaining melted butter until the mixture is smooth.
  3. Add the soup mixture to the cornmeal mixture and stir just until it's moistened. Stir in the corn. Pour the batter into the prepared pan.
  4. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Sprinkle with the cheese. Let cool for 15 minutes on a wire rack. Cut into 8 wedges and serve warm.

Footnotes

  • Tip: *Substitute 1 cup frozen whole kernel corn, thawed, for the canned corn.
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Reviews

4
  1. 4 Ratings

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This was a hit at my party. I thought the bottom needed to be crispy. Next time I'll just grease the bottom of the pan with cornmeal.

I substituted the Campbells cheese soup with Campbell's Fiesta Nacho Cheese which gave the cornbread a little more mexican flavor. It was wonderful.

It was nice and fluffy. I baked it at 425 for 30 min. It tasted good but it seemed that something was missing in the flavor...like spice or herbs. I would make this recipe again but I think I w...