Breads

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

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 4g 21%

Polysaturated Fat 0.6800000000000002g 4%

Monosaturated Fat 2g 13%

Cholesterol 31mg 10%

Sodium 183mg 7%

Potassium 305mg 8%

Protein 4g 9%

% DAILY VALUE^*

Total Carbohydrate

Fiber 2g 8%

Sugar 9g 18%

Vitamin A 280IU 5%

Vitamin B6 0.18000000000000002mg 9%

Vitamin C 1mg 1%

Calcium 133mg 13%

Iron 1mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Dinner Low-Fat Baked Asian Other Holidays