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Cheesy Cheddar Corn Bread

Cheesy Cheddar Corn Bread

Prep: 4 minutes; Cook: 23 minutes

Oxmoor House APRIL 2009

  • Yield: 9 servings (serving size: 1 piece)
  • Cook time: 23 Minutes
  • Prep time: 4 Minutes


  • 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. Preheat oven to 425°.

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.

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

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Cheesy Cheddar Corn Bread Recipe