Cheddar Cheese Cornbread

Add some cheese to our Sweet Old Fashioned Cornbread!


    Yield: One 8" square pan or 12 muffins

    • 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.

Customer Reviews

Based on 1 review
Lynn Zoske

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