Cheesy Mexican Cornbread4 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“Your family will be all smiles when served this slightly sweet cornbread, loaded with whole kernel corn and Cheddar cheese.” - by Campbell's Kitchen
Original recipe yields 8 servings
- Heat the oven to 450 degrees F. Pour 1 tablespoon melted butter into a 9-inch round cake pan and set it aside.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 279 cal
- 9.8 g
- 41.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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...." See more"
"I substituted the Campbells cheese soup with Campbell's Fiesta Nacho Cheese which gave the cornbread a little more mexican flavor. It was wonderful...." See more"
Cheesy Broccoli Potato Topper
Slow Cooker Cheesy Chicken and Tortillas
Just swipe to see more like this.