Cheddar Cheese Cornbread

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Add some cheese to our Sweet Old Fashioned Cornbread!

Cheddar Cheese Cornbread

Yield: One 8" square pan or 12 muffins

Cheddar Cheese Cornbread


  • 1 bag Pamela's Cornbread & Muffin Mix
  • ½ cup sugar
  • 8 TBSP butter, melted (optional - may omit for a lower-fat option)
  • 2 eggs, large
  • 1 cup water or milk
  • 2 cups shredded cheddar cheese


Preheat oven to 375°.

Melt butter. In medium bowl, combine Cornbread & Muffin Mix, sugar, melted better, eggs and water. Mix in cheddar cheese. Pour into greased 8-inch square pan and bake in the middle of the oven for 35-45 minutes or until a toothpick comes out clean. To make muffins, spray tins or papers well with non-stick spray, fill to top, and bake 20 to 25 minutes.

To re-heat cornbread, wrap in paper towels and re-heat in microwave, or wrap in foil and re-heat in oven.


Sugar substitute

Sugar can be reduced or deleted for a less sweet cornbread. Or, substitute ¼ cup honey or agave liquid to replace the sugar.

Butter substitute

Equivalent butter substitute or ⅓ cup oil can replace the butter.

© Pamela's Products, Inc.

2 Reviews or Comments for Cheddar Cheese Cornbread

  1. Lynn Zoske December 9, 2017 at 10:50 am #

    Should you change the recipe to make mini muffins or mini drop cornbreads? How long would you bake them?

    • Pamelas Customer Service December 11, 2017 at 11:13 am #

      Hi Lynn,
      You should be able to make mini muffins with this recipe. Start at 10 minutes and keep checking with a toothpick until it comes out with a few crumbs or no crumbs.

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