Cheesy Cornbread Bake Recipe

Name: Cheesy Cornbread Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. frozen whole kernel corn, thawed, drained; 2 cups Canned cream-style corn; 3-1/2 cups cornbread mix; 4 each eggs, beaten; 1/2 cup green onions, sliced; 1/2 cup Unsalted butter, melted; 1 tsp. salt; 1/4 tsp. pepper; 2 cups sour cream; 2 cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

Servings: persons

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

1
Mix whole kernel corn, cream-style corn, cornbread mix, eggs, onions, butter, salt and pepper in large bowl until well blended.
2
Add sour cream and process cheese; stir gently until well blended.
3
Spread into well greased full steamtable pan (or 1/3 hotel pan for trial recipe).
4
Bake in 325F-convection oven for 20 to 25 minutes or until top is golden brown and bread begins to pull away from sides of pan.
5
Cool slightly.
6
Cut into 2-inch squares to serve.

1314

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 qt. frozen whole kernel corn, thawed, drained, 2 cups Canned cream-style corn, 3-1/2 cups cornbread mix, 4 each eggs, beaten, and more.

Yes, Cheesy Cornbread Bake falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Cornbread Bake

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