Recipe by Campbell's Kitchen
"Your family will be all smiles when served this slightly sweet cornbread, loaded with whole kernel corn and Cheddar cheese."
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1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
1 (8 ounce) can
whole kernel corn , drained*
shredded Cheddar cheese
This was a hit at my party. I thought the bottom needed to be crispy. Next time I'll just grease the bottom of the pan with cornmeal.
I substituted the Campbells cheese soup with Campbell's Fiesta Nacho Cheese which gave the cornbread a little more mexican flavor. It was wonderful.
It was nice and fluffy. I baked it at 425 for 30 min. It tasted good but it seemed that something was missing in the flavor...like spice or herbs. I would make this recipe again but I think I would meddle with spices
This was a bit softer and more soggy than usual cornbread. The flavor was alright, but like the other reviewer stated, I missed the hard, sort of crunchy bottom that regular cornbread gets. Not sure i'd try this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Mexican Cornbread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 88
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