Cheesy Cornbread just finish baking in a Bundt pan.
Dinner,  Recipes,  Side Dish

Cheesy Cornbread

This Cheesy Cornbread is soft, moist and delicious with no dryness in sight.

It is super easy to prepare and you will be in and out of the kitchen in no time.

There is no need to add any sugar to the mixture because it has the right amount of sweetness.

You will definitely love this Cheesy Cornbread Recipe.

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Since I have been in America, I have realized that Cornbread is a common type of bread/cake style in the United States.

In fact, it was originated from the Native Americans of the southern section.

Cornbread is a side dish that is baked throughout the year, but I have realized that during holidays, it’s a favorite of many.

When I was growing up in Jamaica, I remembered eating cornbread (something similar to what we call coco bread) for lunch when I was going to school.

It was so buttery and the scent that it gives off, so delicious.

I used to get it when the bakery in my hometown would put out that fresh batch and within thirty minutes it would be all gone.

I would add a slice of cheese and that’s all I needed to full my belly for the rest of the day.

Easy Cheesy Cornbread ready to be eaten.
Easy Cheesy Cornbread ready to be eaten.

Other Cheesy Cornbread Recipe

I have tasted a lot of cornbread and it’s either a little too sweet like pound cake or way too dry…a few was okay.

In my small opinion, cornbread has to be a little bit soft and not coarse, or else it will choke you.

With the one I used to bake, my husband told me it was too dry.

So I had to find a new recipe, one that we all can enjoy, with no complaints.

In my search, I found a recipe done by Ayesha Curry on the Food Network website.

I did it the original way but it still wasn’t my liking.

Nothing was wrong with hers, it’s just that I figured out a little cheese added to the mixture makes the texture much softer and not too dry.

Instead of using one cup of creamy style corn, I used the entire can (14.25 oz).

Plus, I didn’t do the jalapeno butter she did for her corn bread.

But you can easily add the jalapenos to make this a Cheesy Jalapeno Cornbread by removing the seeds from about one to two jalapenos.

Dice them up and add them to your batter.

I am by no means a professional at this, but I always say, as long as you can read and have an appetite, then you can create something in the kitchen.

So since I have changed up the recipe, my family loves it.

My husband keep asking me what’s the difference in this one because it’s really good, probably the best.

Shhh…I am never going to tell him my secret.

Where can I find these ingredients to make Cheesy Cornbread?

This Cheesy Cornbread Jiffy recipe is not from scratch.

Yep, I used a brand called Jiffy Corn Muffin Mix as the base for this cornbread recipe just like Ayesha Curry’s recipe.

The creamy style corn and cheddar cheese is Walmart brand and yes all these ingredients can be found at Walmart (This is not an ad).

It is a simple and easy recipe that you can whip up in a few minutes, put in the oven and just in time to be served with your dinner.

How to make Cheesy Cornbread

Firstly, add all the ingredients together in a large bowl and mix with a spatula.

All the ingredients to make a Cheesy Cornbread.
All the ingredients to make a Cheesy Cornbread.
The cheese, corn muffin mix, scallions, creamy style corn in a bowl before adding the two eggs.
The cheese, corn muffin mix, scallions, creamy style corn in a bowl before adding the two eggs.

Secondly, pour the batter in the prepared pan and bake for 25 to 30 minutes or until a wooden toothpick is inserted and it comes out clean.

The batter in the Bundt pan.
The batter in the Bundt pan.

Finally, let it cool down for a few minutes in the pan and serve while it is warm still.

Cheesy Cornbread all done baking.
Cheesy Cornbread all done baking.

That’s all to it. Go ahead and enjoy.

Cheesy Cornbread Recipe

Ingredients

  • 2 8.5 oz boxes corn muffin mix
  • 1 can of creamy style corn (14.25 oz)
  • 2 large eggs
  • 2 stalk of scallions, chopped
  • 1/2 cup cheddar cheese

Instructions

  1. Preheat the oven 400 F degrees.
  2. Butter a 8 or 9 inch square glass baking dish or a Bundt pan (that’s what I used in this recipe). Seriously, the choice is yours.
  3. Mix the corn muffin mix together with the creamed corn, eggs, scallions and cheddar cheese with a spatula.
  4. Pour the batter into the prepared baking dish and put it in the oven.
  5. Bake for about 25 to 30 minutes until the top is golden. Use a wooden tooth pick and insert it into the center, until it comes out clean.
  6. Let it stand for atleast 10 minutes to cool down in the Bundt pan before serving. Cut it up and serve while it is warm. Enjoy.
Dinner is ready! Rice & Peas, Brown Stew Salmon, steamed Okra, with Cheesy Cornbread.
Dinner is ready! Rice & Peas, Brown Stew Salmon, steamed Okra, with Cheesy Cornbread.

Now that you have the recipe, go ahead and give it a try. You can also try the Corn Muffin version that is similar to this recipe.

Please let me know what you think about my Cheesy Cornbread in the comment section below.

Thanks for stopping by and please come back again.

Blessings & Love, as you carry on, on your YouNique Journey!

Cheesy Cornbread just finish baking in a Bundt pan.

Cheesy Cornbread

Yield: 1 Bundt pan
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This Cheesy Cornbread is soft, moist and delicious with no dryness in sight.

Ingredients

  • 2 8.5 oz boxes corn muffin mix
  • 1 can of creamy style corn (14.25 oz)
  • 2 large eggs
  • 2 stalk of scallions, chopped
  • 1/2 cup cheddar cheese

Instructions

    1. Preheat the oven 400 F degrees.
    2. Butter a 8 or 9 inch square glass baking dish or a Bundt pan (that's what I used in this recipe). Seriously, the choice is yours.
    3. Mix the corn muffin mix together with the creamed corn, eggs, scallions and cheddar cheese with a spatula.
    4. Pour the batter into the prepared baking dish and put it in the oven.
    5. Bake for about 25 to 30 minutes until the top is golden. Use a wooden tooth pick and insert it into the center, until it comes out clean.
    6. Let it stand for atleast 10 minutes to cool down in the Bundt pan before serving. Cut it up and serve while it is warm. Enjoy.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 162mgCarbohydrates: 15gFiber: 1gSugar: 5gProtein: 4g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

2 Comments

  • Vanessa

    I did a cornbread to pair with the cajun chicken….but if i had peeped that you had this version on here ? . I’ll be commenting on it later on this week.

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