Source: Campbell's Recipes

Cheesy Cornbread
Cheddar cheese soup and shredded Cheddar cheese combine to make this cornbread especially cheesy and good.
Serves: 8 servings (1 wedge each)
Prep Time: 15 minutes
Cook Time: 20 minutes


3 tablespoons butter, melted
1 cup yellow cornmeal
3/4 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
1 egg, beaten
1 can (about 8 ounces) whole kernel corn, drained*
1/2 cup Shredded Cheddar cheese (about 2 ounces)

Heat the oven to 450°F. Pour 1 tablespoon melted butter into a 9-inch round cake pan and set it aside.
Stir the cornmeal, flour, sugar and baking powder in a medium bowl. Stir in the soup, milk, egg and remaining melted butter until the mixture is smooth.
Add the soup mixture to the cornmeal mixture and stir just until it's moistened. Stir in the corn. Pour the batter into the prepared pan.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Sprinkle with the cheese. Let cool for 15 minutes on a wire rack. Cut into 8 wedges and serve warm.

Nutritional Values per Serving using Campbell's Cheddar Cheese Soup: Calories 269, Total Fat 10g, Saturated Fat 5g, Cholesterol 48mg, Sodium 480mg, Total Carbohydrate 39g, Dietary Fiber 2g, Protein 7g, Vitamin A 9%DV, Vitamin C 0%DV, Calcium 17%DV, Iron 9%DV

Tip: *Substitute 1 cup frozen whole kernel corn, thawed, for the canned corn.