Best Corn Bread
(11)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1/4 cup flour3/4 cup yellow corn meal1/2 cup white sugar2 tsp baking powder1 14oz can Creamed Corn1/4 cup margarine1 egg1/2 cup grated low fat cheddar
Directions
Combine dry ingredients in bowl.
Add corn margarine and egg and stir until just combined.
Fold in grated cheddar, and pour into greased pie plate.
Bake at 350 for 25 mins, or until golden brown.
Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user CHELSEYWOL.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 224.5
  • Total Fat: 6.4 g
  • Cholesterol: 37.4 mg
  • Sodium: 452.2 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.3 g

Member Reviews
  • FISHLIPS76
     Made this without the cheese, since I didn't have any on hand...YUM! Very moist and flavorful. I will definitely make again. Thank you! - 1/17/09
  • KPLANTY2
     Made corn bread muffins, reduced cooking time to 15 minutes, it made 10 good sized muffins. SO moist! My husband and I both agree, the best corn bread I've ever made! Going to spice it up next time and add chopped jalapenos. - 8/24/10
  • CANNONFODDERG
     Delicious. Was a hit. Will definitely make this again. - 2/18/10
  • AWESOME34
     Thanks I've been looking for this recipe ! - 12/10/08
  • MICHELLYNNE
     SO good! Love it!! - 12/8/08
  • BEANIE32783
     This is SUPER delicious! Made it tonight, but without the cheese. Instead,I added just slightly more flour (about a T, without it, the batter seemed too soupy). I baked mine as cupcakes, and it made 12 cupcakes. Moist, delicious, and super yummy! Will make this again, for sure! - 2/25/14
  • CD13211793
     It's going into the oven in about 15 minutes . . . . based on others comments, I'm not only adding cheese, but onion and a few corn chips. . . . . too bad I don't have peppers . . . . Can't wait to try it out with home made vegetable soup for dinner.

    Making this again! Hubby loves it! - 12/10/13
  • SPPONCE
     Loved this recipe! Was a crowed pleaser! I took this dish to a low country boil party. Very moist & tasty. I added diced green chilies, started with a 1/4 cup because I was not sure of guests taste. Next time I will add additional 1/4 cup. - 5/21/12
  • VIKTORIALYN
     Really enjoyed this! I used 1 C jiffy corn mix in place of flour/corn meal, omitted the sugar but kept everything else the same. Will try next time as written although did not have proper ingred on hand this time. Thanks! - 6/3/11
  • MIGHTYPOG
     Very very tasty! The carb-loving the kid loved it; the other one wouldn't eat it, but I thought it was delicious; not surprising with all the sugar. Excellent recipe. Gave it 32 minutes in a 9 inch glass pie pan. Yum. - 11/2/09
  • DEE2003
     This turned out terrific! I used stone ground corn meal which made it take about 15 more min. to bake. It was almost a cross between a corn custard and a corn bread. When I make it again I will use a cast iron pan to add a crispness to the bottom to complement the delightfully most inside. - 7/11/09



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