Cheesy Cornbread
Recipe from Campbell's

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



by 1  person


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Servings: 8
Prep Time: 15 mins
Total Time: 50 mins
Related Categories: Bread, Breakfast and Brunch, Corn Bread
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Ingredients
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    3   tablespoons 
    butter, melted
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    1   cup 
    yellow cornmeal
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    3/4  cup 
    all-purpose flour
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    1/3  cup 
    sugar
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    1   tablespoon 
    baking powder
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cheddar Cheese Soup
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    1/2  cup 
    milk
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    1   
    egg, beaten
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    1  8  ounce can 
    whole kernel corn, drained*
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    1/2  cup 
    shredded Cheddar cheese (about 2 ounces)

Directions
1.
Heat the oven to 450 degrees 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.
Tip:

1.
*Substitute 1 cup frozen whole kernel corn, thawed, for the canned corn.
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