Cheesy Cheddar Corn Bread

Prep: 4 minutes; Cook: 23 minutes

Yield: 9 servings (serving size: 1 piece)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 27%
  • Fat: 5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 6g
  • Carbohydrate: 22.8g
  • Fiber: 1.8g
  • Cholesterol: 32mg
  • Iron: 1.1mg
  • Sodium: 431mg
  • Calcium: 150mg


  • 2 cups self-rising cornmeal mix (such as White Lily)
  • 1 1/4 cups nonfat buttermilk
  • 1/2 cup reduced-fat sour cream
  • 1 large egg, lightly beaten
  • 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
  • Butter-flavored cooking spray


  1. 1. Preheat oven to 425°.
  2. 2. Combine all ingredients except cooking spray in a large bowl. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 20 minutes. Remove from oven; coat top of corn bread with cooking spray. Return to oven; bake 3 minutes or until a wooden pick inserted in center comes out clean and corn bread is golden. Serve warm, or cool completely in pan on a wire rack.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cheesy Cheddar Corn Bread Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy