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Cheesy Cornbread Bake

Cheesy Cornbread Bake
 
Yield:
45 (2-inch square) servings

Ingredients

Ingredients Weights Measures
frozen whole kernel corn, thawed, drained 1 lb. + 4 oz. 1 qt.
Canned cream-style corn 1 lb. + 4 oz. 2 cups
cornbread mix 1 lb. 3-1/2 cups
eggs, beaten 8 oz. 4 each
green onions, sliced 2 oz. 1/2 cup
Unsalted butter, melted 2 oz. 1/2 cup
salt - 1 tsp.
pepper - 1/4 tsp.
sour cream 1 lb. 2 cups
KRAFT CHEDASHARP Pasteurized Process American Cheese Shred 8 oz. 2 cups

Directions

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

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