Swiss Cheese Cornbread
Submitted by ginbub
Ultra-moist cornbread loaded with creamed corn, whole kernel corn, sour cream, and butter, then topped with melted Swiss cheese. A rich, savory side that practically makes itself.
YIELD
1 loafPREP
20 minCOOK
50 minREADY
Y’all, this cornbread is embarrassingly easy and unreasonably good.
Corn muffin mix gets souped up with creamed corn, whole kernel corn, sour cream, melted butter, and eggs for a batter that’s thick, rich, and packed with corn flavor.
It bakes up golden and moist, then gets blanketed with Swiss cheese for the last few minutes so it melts into a bubbly, nutty layer on top.
Bring this to a potluck and you’ll be asked for the recipe before you leave.
Kitchen Tips
- Drain the whole kernel corn well. Extra liquid will make the bread soggy in the center.
- Don’t overmix the batter. Stir just until everything comes together. A few lumps are fine and keep the bread tender.
- Let it rest 10 minutes after it comes out of the oven. The cornbread firms up as it cools and slices much cleaner.
Ingredients
Directions
Drain whole kernel corn well.
Combine all ingredients except cheese in a medium mixing bowl; mix well.
Pour into a lightly greased 12×7 inch baking pan.
Bake at 350℉ (180℃) for 35 minutes.
Sprinkle cheese over top.
Bake an additional 10 to 15 minutes.
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