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
Want To Save This Recipe?
Find more recipes like this:
* 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.
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.
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?
Just the mix from the box!
Would this turnout if I made them into muffins?
sure!
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.
Sure 🙂
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..
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!
I love. I poured into mini cupcake pans,and got 48 . They came out crisp on the outside and soft on the inside.
Can this be premade/prepped the night before, refrigerated and then baked in the morning?
I have never done it that way, so I can’t recommend it.
I’m planning to make these Weds, store in the fridge & serve for Thanksgiving. Do you serve at room temp like bread or heated?
Thanks!
I serve it at room temp!
Does this call for table salt ? Is seasoned salt similar to lawry’s?
yes, Lawry’s is a brand of seasoned salt! if you don’t have seasoned salt, you can sub it out for 1 kosher salt!
This was excellent, It is a keeper recipe!