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Cheesy Cornbread

At a glance

Prep

15 min.

Total

50 min.

Serves

8

: 1 wedge each

Bake: 20 min.

Cool: 15 min.

Cost per recipe: $4.12

Cheddar cheese soup and shredded Cheddar cheese combine to make this cornbread especially cheesy and good.

What You'll Need

3 tablespoons butter, melted
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup milk
1 egg, beaten
1 cup frozen whole kernel corn, thawed
1/2 cup shredded Cheddar cheese (about 2 ounces)

How to Make It

  • 1

    Heat the oven to 450°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.

Serves

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

Recipe Nutritional Information

Made With

Campbell’s® Condensed Cheddar Cheese Soup

calories

276

totalfat

9.6g

saturatedfat

5.1g

cholesterol

44mg

sodium

550mg

totalcarbohydrate

42.3g

dietaryfiber

2g

protein

6.3g

vitamina

15%DV

vitaminc

2%DV

calcium

20%DV

iron

10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.