Swiss Cheese Cornbread
Yield
1 loafPrep
20 minCook
50 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 7-1/2 | ounces |
corn muffin mix
|
* |
| 8-3/4 | ounces |
creamed corn
|
|
| 7 | ounces |
corn kernels, canned
|
|
| 8 | ounces |
sour cream
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
swiss cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
|
corn muffin mix
|
* | ||
|
creamed corn
|
|
||
| 202.3 | ml/g |
corn kernels, canned
|
|
| 231.2 | ml/g |
sour cream
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
swiss cheese
|
*
|
Directions
Drain whole kernel corn well.
Combine all ingredients except cheese in a medium mixing bowl; mix well.
Pour into a lightly greased 12x7 inch baking pan.
Bake at 350℉ (180℃) for 35 minutes.
Sprinkle cheese over top.
Bake an additional 10 to 15 minutes.
