Comida Kraft
Recipe Box

Easy Corn Bread

Easy Corn Bread is rated 4.230769230769231 out of 5 by 13.
Prep Time
10
min.
Total Time
35
min.
Servings

12 servings

It's quick and easy, but this corn bread is anything but ordinary! This corn bread is studded with fresh corn kernels and red peppers!

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What You Need

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Make It

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  • Preheat oven to 400°F. Combine cornmeal, flour, baking powder and sugar in large bowl. Stir in corn, cheese and red pepper.
  • Beat egg in small bowl. Add butter and buttermilk; stir into corn mixture just until combined. Pour into greased 8-inch square baking pan.
  • Bake 25 to 30 min. or until light golden brown and toothpick inserted in center comes out clean.

Substitute

Substitute 1/2 cup plain yogurt and 1/2 cup milk for buttermilk.

Special Extra

For different variations of the cornbread, try adding 2 Tbsp. Oscar Mayer Real Bacon Bits or toasted Planters Chopped Pecans.

How to Remove Corn Kernels from Cob

To remove kernels from an uncooked cob, hold cob firmly at an angle. Carefully cut down the ear (away from the body) with sharp knife, several rows at a time. Two medium ears equal about 1 cup kernels.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 200
Total fat 7g
Saturated fat 3.5g
Cholesterol 35mg
Sodium 230mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 10g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe is absolutely delicious! This recipe is absolutely delicious! I increased the Mexican-style cheese to 1 cup and added 1/4 cup of shredded Parmesan cheese. I also doubled the recipe and baked the cornbread in 2 12-cup muffin pans instead. I got rave reviews from my dinner guests who all took some muffins home with them. The few leftover muffins I had microwaved well the next day. Delicious!
Date published: 2007-03-01
Rated 4 out of 5 by from VERY GOOD, VERY MOIST! VERY GOOD, VERY MOIST! TOO MUCH SUGAR..JUST A PINCH WILL DO. I OMITTED THE RED PEPPER & ADDED 1/2-1TSP RED PEPPER FLAKES FOR SOME HEAT. I ADDED 2TBL MAYO FOR EVEN MORE FLAVOR. ALSO USED 2 EGGS. TRY A 1/2 DESEEDED,DEVEINED JALAPENO INSTEAD OF THE PEPPER FLAKES. THIS IS PERFECT RECIPE TO TWEAK & MAKE IT YOUR OWN.
Date published: 2009-08-12
Rated 5 out of 5 by from This recipie was a hit at a recent barbeque! This recipie was a hit at a recent barbeque! It was very easy to make, and came out delicious! I used the Kraft 2% mexican blend cheese and lowfat buttermilk to lower the calories and everyone loved it!!!
Date published: 2005-08-07
Rated 3 out of 5 by from I would make it again but skip the peppers and lessen the amt of sugar--thought 1/2 c was too much. I would make it again but skip the peppers and lessen the amt of sugar--thought 1/2 c was too much.
Date published: 2011-12-13
Rated 4 out of 5 by from best cornbread i've ever made. best cornbread i've ever made. sweet with a little kick and not dry like so many other cornbreads!
Date published: 2010-05-07
Rated 4 out of 5 by from Surprisingly moist for cornbread. Surprisingly moist for cornbread. Very tasty. I skipped the red peppers but I didn't miss them.
Date published: 2009-03-05
Rated 5 out of 5 by from Best cornbread I've ever made! Best cornbread I've ever made! So moist! If you like sweet cornbread, this is it!
Date published: 2007-09-24
Rated 4 out of 5 by from Very sweet cornbread with the red peppers. Very sweet cornbread with the red peppers. My husband really liked this recipe.
Date published: 2005-07-01
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