Cheddar Cornbread
This special cornbread pleases a crowd with its moist texture and big corn flavor. —Terri Adrian, Lake City, Florida
Ingredients
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 2 large eggs, room temperature, lightly beaten
- 1/2 cup milk
- 1/2 cup plain yogurt
- 1 can (14-3/4 ounces) cream-style corn
- 1/2 cup shredded cheddar cheese
Directions
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1In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish.
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2Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.
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