Light Cream Cheese Cornbread Recipes

CREAM CHEESE JIFFY CORNBREAD

Steps:

• Preheat oven to 400°F. Grease a 9 x 13 shallow baking pan.
• Place cream cheese in a microwave safe bowl and microwave on High for 15 seconds. Stir. Repeat until cream cheese can be stirred smooth and has the consistency of peanut butter.
• In a large bowl, mix the cream cheese, corn and eggs. Stir until eggs are well incorporated.
• Add corn bread mix and milk to cream cheese mixture. Stir until combined. Batter will have small lumps.
• Transfer batter to prepared baking pan and let rest for 5 minutes.
• Bake on center rack of preheated oven for 30 - 35 minutes, until center is firm when touched lightly and knife inserted in center comes out clean.

CREAMY CHEESY CORNBREAD

Steps:

• Preheat oven to 375°F. Line a 9×13 baking dish with foil and coat with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix cream cheese until smooth on medium speed. Add in the milk, eggs, and seasoned salt and continue mixing until combined, scraping the sides of the bowl as necessary.
• Turn mixer to low and mix in the corn and creamed corn. Add the in the corn bread mix and mix until combined. Stir in 1 cup of the grated cheese.
• Pour batter into the prepared pan and sprinkle with remaining cheese.
• Bake for 20-25 minutes, or until center is set.
• Allow the cornbread to cool completely and cut into pieces.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• 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.
• 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.

LIGHT CREAM CHEESE CORNBREAD

Steps:

• preheat oven to 350. melt butter and cheese together just enough to soften.
• Mix together all of the ingredients & pour into a baking pan.
• bake for about 40 minutes.

FETA CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F and butter a 9-by-13-inch baking pan.
• Combine the feta, sour cream, eggs, milk and melted butter in a large bowl and mix well.
• Combine the dry ingredients and stir into the feta mixture; let stand 15 minutes, covered.
• Spoon the batter into the pan and bake until light golden and firm to the touch, 35 to 40 minutes.

CHEDDAR CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F.
• Generously butter an 8 inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
• Mix in the buttermilk, eggs and melted butter.
• Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
• Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
• Let cool slightly in pan before serving.

CHEDDAR CORNBREAD

Steps:

• In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.