Creamy Cheesy Cornbread

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?

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

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!

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

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.

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

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!

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

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.

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

Just spread the batter into a 9×13 pan…

And you know I added a little more cheese on top.

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

When it’s cooled you can cut it into pieces…

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

And enjoy!

Creamy Cheesy Cornbread! It's like a cross between cornbread and corn casserole that you can eat with your hands! LOVE IT!

Print

Creamy Cheesy Cornbread

  • Author: Cookies & Cups
  • 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:

  1. Preheat oven to 375°F. Line a 9×13 baking dish with foil and coat with nonstick spray. Set aside.
  2. 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.
  3. 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.
  4. Pour batter into the prepared pan and sprinkle with remaining cheese.
  5. Bake for 20-25 minutes, or until center is set.
  6. Allow the cornbread to cool completely and cut into pieces.

Notes:

store refrigerated for up to 3 days.

Keywords:: easy corn bread recipe, best corn bread recipe, homemade corn bread, how to make corn bread, how to make homemade corn bread, homemade corn bread recipe, cornbread casserole, corn casserole recipe, cornbread casserole recipe

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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.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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34 Responses
  1. Alex

    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!

  2. Lelaho

    Hi, I also had the corn bread turn out more like a corn soufflé. I did deviate from the recipe somewhat because I did not have any kernel corn so used 2 cans of creamed corn. I did adjust my milk by half But it appears I could’ve eliminated it all together or maybe just forgot on the kernel corn and not added the second can of creamed corn.

  3. Tiffany

    Do I prepare the cornbread mix according to the box with the eggs and milk first before adding to the cream cheese mixture or do I add just the powdered mix from the box?

  4. Jessica

    Would Philadelphia cream cream work instead of the challenge cream cheese? I live way out in the country and my little grocery store only carry’s the Philadelphia kind. I don’t really want to have to drive an hour to the next grocery store.

  5. Maureen Krieger

    Not sure if I did something seriously wrong… This was more like a corn casserole and didn’t seem to resemble a cornbread at all. I followed the recipe to a T. I even used a boxed cornbread mix which is something I normally wouldn’t do because of all the junk they add. We cut a small piece and then put it back in to cook for an additional 20 minutes and my husband said it was more like a porridge than a cornbread, although I think that’s over exaggerating. It’s still tasted good just wasn’t the bread consistency that we planned to eat with our homemade chili. We had to eat it with a fork. Husband had two servings though LOL..

    1. Shelly

      hat’s very strange.. I have never had that happen. It sounds like too much liquid was added somewhere… I wish I could be of more help!

  6. For those who can’t find Jiffy mix, here is a substitute. Mix together in a bowl the following: 2?3 cup all-purpose flour
    1?2 cup yellow cornmeal
    3 tablespoons granulated sugar
    1 tablespoon baking powder
    1?4 teaspoon salt
    2 tablespoons vegetable oil

  7. Deborah

    Like Elle, I don’t know what corn bread mix is. I live in the UK and we can’t buy it here. What’s in the mix? Just polenta or cornmeal? Can you list the ingredients from the back of the pack for me? I so want to make this recipe

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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