Cheddar Cheese Cornbread
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Gluten-Free Soy-Free Nut-Free Peanut-Free

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.

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Lynn Zoske 09/254/2017 09/12/2017
Should you change the recipe to make mini muffins or mini drop cornbreads? How long would you bake them?
    • 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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