Cheesy Cornbread Bake

Cheesy Cornbread Bake
45 (2-inch square) servings


Ingredients Weights Measures
frozen whole kernel corn, thawed, drained - -
Canned cream-style corn - -
cornbread mix - -
eggs, beaten - -
green onions, sliced - -
Unsalted butter, melted - -
salt - -
pepper - -
sour cream - -
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred - -


MIX whole kernel corn, cream-style corn, cornbread mix, eggs, onions, butter, salt and pepper in large bowl until well blended.

ADD sour cream and process cheese; stir gently until well blended. Spread into well greased full steamtable pan (or 1/3 hotel pan for trial recipe).

BAKE in 325°F-convection oven for 20 to 25 minutes or until top is golden brown and bread begins to pull away from sides of pan. Cool slightly. Cut into 2-inch squares to serve.

Kraft Kitchens Tips

To spice up the cornbread, season batter with DURKEE Hot Sauce to taste before pouring into pans to bake.
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