Breads

Quick & Easy Cornbread

(13)

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photo by:kraft

Best cornbread I've ever made! So moist! If you like sweet cornbread, this is it!

posted by

kammel7

on 9/23/2007

time

prep:

10 min

total:

35 min

servings

total:

12 servings

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what you need

cup each: cornmeal and flour

Tbsp. CALUMET Baking Powder

1/2

cup sugar

cup fresh corn kernels

3/4

cup KRAFT Mexican Style Finely Shredded Taco Cheese

1/2

cup chopped red pepper

egg

1/4

cup butter, melted

cup buttermilk

Make It

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.

Kraft Kitchens Tips

Great 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.

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dwestp01

posted:12/13/2011

I would make it again but skip the peppers and lessen the amt of sugar--thought 1/2 c was too much.

jillcomplicated1

posted:5/7/2010

best cornbread i've ever made. sweet with a little kick and not dry like so many other cornbreads!

a cook

posted:8/11/2009

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.

virgoprincess

posted:3/4/2009

Surprisingly moist for cornbread. Very tasty. I skipped the red peppers but I didn't miss them.

kammel7

posted:9/23/2007

Best cornbread I've ever made! So moist! If you like sweet cornbread, this is it!

a cook

posted:2/28/2007

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!

trish3dogs

posted:2/21/2007

We really like the moistness and that it does not fall apart when eating.

lisaspad

posted:8/7/2005

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!!!

chris ann1

posted:7/1/2005

Very sweet cornbread with the red peppers. My husband really liked this recipe.