Creamy Cheesy Cornbread is a delicious cross between cornbread and corn casserole that you can eat with your hands! It’s the perfect side dish for a Thanksgiving or a summer barbecue!
Creamy Cheesy Cornbread
I’m here to say that I am a bit of a cornbread snob.
A bad piece of cornbread is well… bad. Usually it can be salvaged with a slather of butter, and as much as I like butter, I don’t want to HAVE to use it to make food edible.
Cornbread can be notoriously dry and crumbly, but today we are solving all the cornbread problems in the world. You’ve been waiting for this moment, haven’t you?
What Is Creamy Cheesy Cornbread?
The beauty of this recipe is how simple it is…and how open it is to adapting and building on.
It’s basically a cross between a corn casserole (my favorite Thanksgiving side dish) and cornbread, with extra help from cream cheese, cheddar cheese and LOTS of extra corn!
I’ve partnered with my friends over at Challenge Dairy on this recipe. I’ve worked with Challenge for years and I really love knowing that their cream cheese is farm to fridge in 24 hours, with zero growth hormones. It’s super creamy and you can taste the freshness. Challenge is the only dairy company that controls the entire process, beginning with the milk.
How to Make this Cheesy Cornbread Recipe
The first ingredient for this cornbread is cream cheese. The cream cheese gives the corn bread a very moist base.
But why stop there? I added in some cheddar cheese because more is more!
Another fun spin on this is adding in 2 types or corn… kernels AND creamed corn. If corn is fresh and in season, you could even use it fresh off the cob!
And for ease of preparation I used a box corn bread mix to speed things along.
Just spread the batter into a 9×13 pan…
And you know I added a little more cheese on top.
When it’s cooled you can cut it into pieces…
And enjoy!
Creamy Cheesy Cornbread
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 24 pieces 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Creamy Cheesy Cornbread is a delicious cross between cornbread and corn casserole that you can eat with your hands! It’s the perfect side dish for a barbeque!
Ingredients
- 4 ounces Challenge Cream Cheese, room temperature
- 1/2 cup milk
- 2 eggs
- 1 teaspoon seasoned salt
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can creamed corn
- 1 (8.5 ounce) box corn bread mix
- 2 cups grated cheddar cheese
Instructions
- Preheat oven to 375°F. Line a 9×13 baking dish with foil and coat with nonstick spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix cream cheese until smooth on medium speed. Add in the milk, eggs, and seasoned salt and continue mixing until combined, scraping the sides of the bowl as necessary.
- Turn mixer to low and mix in the corn and creamed corn. Add the in the corn bread mix and mix until combined. Stir in 1 cup of the grated cheese.
- Pour batter into the prepared pan and sprinkle with remaining cheese.
- Bake for 20-25 minutes, or until center is set.
- Allow the cornbread to cool completely and cut into pieces.
Notes
store refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 117
- Sugar: 1.2 g
- Sodium: 320.7 mg
- Fat: 6 g
- Carbohydrates: 11.7 g
- Protein: 4.7 g
- Cholesterol: 28.5 mg
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* I have partnered with Challenge Dairy on this post. Challenge is a brand that I have worked with for many many years and I am happy to use their products in my kitchen. All opinions are my own.
Delicious Love this recipe
I love this recipe, it’s the ultimate comfort food. I make it every year for Thanksgiving, I usually add a can of green chili peppers, it’s a big hit. I think it’s a little closer to a cornbread casserole bit it’s definitely solid enough to cut out y like bread.
My mom used to always add green chilis too! Love that addition!
Just made this today and didn’t change a thing. This was the best cornbread I ever had. My new fave recipe!!! Can I freeze the leftovers?
So glad you liked it!!
I am interested in making the cornbread in muffin pans for our yacht club. Have you done this? How long would you bake?
I have never made this recipe in muffins pans. So I can’t recommend that! My recipe for Sour Cream Cornbread works GREAT as muffins though!
Can this be used in mini muffin tin??
sure!
Currently after 375 for 20 which made soup, followed by another 28 at 400, and still have a barely stable cake that I can’t even cut without it falling apart. I even made sure and put a thermometer in my oven to make sure it was correct. Is there a variable for gas? I followed all ingredients, and now dinner waits or goes without.
All other recipes like this call for 2-3 boxes of Jiffy, 3-4 eggs. I also add 1/3 cup flour & 1/2 stick melted butter. The flour prevents so much “crumble”. 400 degrees, 30-40 minutes. These adjustments make great cornbread! U can also top w sauteed onions (I nuke) & sour cream before baking. The warm onions stirred into the sour cream help it spread. And jalapenos!
Wish I read this first. I KNEW for 2 eggs I’d need two boxes and I was confused to how 1 box was enough. After 30 minutes, the top looked cooked, but it was fully raw inside. So I took it out, added a third egg , another box, and a little milk and patted it back in the pan. Hopefully this can save it.
Hi! Sorry you had this experience! 1 box is correct in this recipe, it makes a more creamy-style cornbread, which is what makes it a little different and why we like it! But if you prefer a drier cornbread, a little more like a traditional cornbread you can certainly add another box 🙂 Hope this helps!
Made this last night using 1 can of creamed corn and then cut the kernels off 5 small ears of corn (about 3 cups total – microwaved for a few minutes to lightly steam) in place of the 15 oz. canned corn called for. Otherwise kept with the recipe as is. Loved this! So good! 🙂 Will definitely make again. Very easy side dish.
So glad you liked it!!
Just made this for a party and it turned out so good! Had to bake for an extra 20 minutes but other than that it turned out really well! I also added chopped fresh jalapeños for some spice and it was delicious!! Can’t wait to make this again!