Recipe By Country Crock®
Rating
Published Nov 10th
Prep 10m Cook 40m Additional 10m Ready In 1h
Servings 16 pieces Calories 126.7

When you’re craving comfort food, our recipe for Cornbread should satisfy that craving. We’ve taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Recipe Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ⅓ cup milk
  • 1/2 cup Country Crock® Spread, melted
  • 1 cup corn
  • 1 cup shredded Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
  2. 2 Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
  3. 3 Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Nutrition Facts

  • Calories 126.7
  • Carbohydrate 17.9 g
  • Cholesterol 33.1 mg
  • Fat 4 g
  • Fiber 0.8 g
  • Protein 5 g
  • Saturated Fat 2.2 g
  • Sodium 233.4 mg
  • Sugar 3.4 g

Chef's Notes

Substitute Monterey Jack cheese for the Cheddar cheese if desired.

Reviews

  1. Just ok
  2. I loved this! I used Country Crock Plant Butter and it turned out really well. The only change I made was to take the sugar down by half. This was a nice complement to the chili I made for dinner and was easy to put together. The cheese was a nice touch!
  3. I really enjoyed doing the country crock recipe challenge. Real butter is usually my go to ingredient, but, I was really impressed by how easy and flavorful the spread itself was. The texture of the cornbread was perfect for my taste it lacked a little taste. I think because it was a little too sweet - Read more ...
  4. Instead of baking it in an 8x8 pan, I made this recipe as muffins, just a personal preference. This recipe got mixed reviews in our house. I wish it was just a smidgeon sweeter.
  5. I followed the recipe exactly, stirring as little as possible. I had heard that over mixing can cause cornbread to be too crumbly (a problem other reviewers had). While this cornbread did crumble some, it still held together quite well. It was delicious with my vegetable soup I had tonight. Definitely a keeper.
  6. We enjoyed this cornbread, and it was really easy to throw together. The addition of corn and cheese was pretty tasty. I do wish it was a touch sweeter (I like a sweeter cornbread, though), but it was delicious with the honey butter that the recipe submitter recommended. I think adding some spice to it - Read more ...
  7. This was a quick cornbread to get together and I really liked the addition of corn and cheddar. Unfortunately, the cornbread was crumbly and had a slight taste of baking soda.
  8. I love the addition of whole corn kernels in the corn bread. I cut down the sugar to 2 tablespoons and used almond milk instead of regular milk. My cornbread came out a little on the crumbly side but it was still delicious!

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