Best Corn Bread


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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Best Corn Bread calories by ingredient
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Submitted by: CHELSEYWOL


Great with Chili or Stew, or just as a tasty snack! Great with Chili or Stew, or just as a tasty snack!
Number of Servings: 6


    1/4 cup flour
    3/4 cup yellow corn meal
    1/2 cup white sugar
    2 tsp baking powder
    1 14oz can Creamed Corn
    1/4 cup margarine
    1 egg
    1/2 cup grated low fat cheddar


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.

Number of Servings: 6

Recipe submitted by SparkPeople user CHELSEYWOL.


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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    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

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  • Incredible!
    2 of 2 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious. Was a hit. Will definitely make this again. - 2/18/10

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  • Incredible!
    1 of 1 people found this review helpful
    Thanks I've been looking for this recipe ! - 12/10/08

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  • Incredible!
    1 of 1 people found this review helpful
    SO good! Love it!! - 12/8/08

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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

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  • 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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