Cheesy Cornbread

January 27, 2014

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

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 can (about 8 ounces) whole kernel corn, drained*
1/2 cup shredded Cheddar cheese (about 2 ounces)

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.

Nutritions

Calories
214

Sodium
183mg
7% DV

Fat
7g
10% DV

Protein
4g
9% DV

Carbs
32g
11% DV

Fiber
2g
8% DV