Creamy Cheesy Cornbread
A creamy, cheesy cornbread that’s soft, flavorful, and easy to make. Perfect as a side dish for barbecues or weeknight dinners, this cornbread is packed with protein, fiber, and good fats, making it a wholesome, satisfying treat that the whole family will enjoy.
Equipment
- 1 stand mixer with paddle attachment
- 1 9×13-inch baking dish
- Aluminum foil (for lining)
- Nonstick cooking spray
- Mixing bowls
- Spatula
Ingredients
- 4 ounces cream cheese room temperature
- ½ cup milk
- 2 large eggs
- 1 teaspoon seasoned salt
- 1 15-ounce can whole corn, drained
- 1 15-ounce can creamed corn
- 1 8.5-ounce box cornbread mix
- 2 cups shredded cheddar cheese
Instructions
- Preheat and Prepare Pan: Start by preheating your oven to 375°F (190°C) to ensure it reaches the ideal baking temperature by the time your batter is ready. While the oven warms, line a 9×13-inch baking dish with aluminum foil, allowing some overhang for easy lifting later. Lightly coat the foil with nonstick cooking spray or a thin layer of butter. This ensures the cornbread doesn’t stick and comes out cleanly after baking.
- Soften Cream Cheese: Place 4 ounces of cream cheese at room temperature in the bowl of a stand mixer. Using the paddle attachment, beat the cream cheese on medium speed until it becomes completely smooth and creamy, free of lumps. This step is crucial, as it forms the rich, velvety base that makes the cornbread moist and decadent.
- Add Liquid Ingredients: Once the cream cheese is smooth, slowly add 1/2 cup of milk and 2 large eggs to the mixer. Mix on medium speed until fully combined. Scrape the sides of the bowl with a spatula as needed to ensure no bits of cream cheese stick to the sides. Then, add 1 teaspoon of seasoned salt, which enhances flavor and balances the natural sweetness of the corn. Continue mixing until the ingredients form a consistent, glossy batter.
- Incorporate the Corn: Reduce the mixer speed to low, and gently fold in the drained whole corn and the creamed corn. Stir carefully so that the corn kernels are evenly distributed throughout the batter without breaking them apart. The combination of whole and creamed corn gives the cornbread its signature texture: tender, moist, and slightly sweet.
- Mix in Cornbread Base: Add the 8.5-ounce box of cornbread mix to the bowl. Mix on low speed just until combined, being careful not to overmix, which can make the cornbread dense. The mixture should be thick but pourable, with corn and cheese evenly spread throughout.
- Add Cheddar Cheese: Stir in 1 cup of shredded cheddar cheese directly into the batter. This ensures each piece has a creamy, cheesy bite. Reserve the remaining 1 cup of cheese for topping, which will melt and form a beautiful golden layer on top while baking.
- Transfer to Baking Dish: Pour the batter into your prepared baking dish, spreading it evenly with a spatula so it reaches all corners. Smooth the surface gently, then sprinkle the remaining 1 cup of shredded cheddar cheese over the top. This will create a golden, bubbling cheesy crust once baked.
- Bake the Cornbread: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the center is fully set and a toothpick inserted comes out mostly clean. Keep an eye on the top: the cheese should melt and turn a lovely golden brown without burning.
- Cool Completely: Remove the cornbread from the oven and allow it to cool in the pan for at least 10–15 minutes. Cooling ensures the pieces hold their shape when cut. Use the foil overhang to lift the cornbread from the pan easily.
- Slice and Serve: Once cooled, cut the cornbread into 24 pieces using a sharp knife. Serve warm or at room temperature as a side dish for barbecues, weeknight dinners, or cozy family meals. This cornbread is rich, creamy, and cheesy in every bite, making it a guaranteed crowd-pleaser.
- Storage Tip (Optional Step): Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving to restore its creamy texture.
Notes
- Make sure the cream cheese is at room temperature to achieve a smooth, lump-free batter.
- Drain canned corn well to avoid a soggy cornbread.
- Use a sharp cheddar for a rich, tangy flavor, or experiment with smoked cheese for a deeper taste.
- Do not overmix once the cornbread mix is added; overmixing can result in dense, heavy bread.
- Allow the cornbread to cool slightly before cutting to maintain clean, even slices.
