Total Time
1hr 20mins
Prep 35 mins
Cook 45 mins

This wonderful cornbread was birthed at the late, great, Bluesky Restaurant on the Oregon coast. It goes particularly well with Posole or Chili. It makes a big batch but goes quickly. You can cut the recipe in half easily. Enjoy!

Ingredients Nutrition

Directions

  1. Mix the dry ingredients in a medium bowl till well mixed.
  2. Mix together all the wet ingredients but the cheese, in a large mixing bowl till a creamy consistency. Mix in the cheese one cup at a time.
  3. Slowly mix the dry ingredients into the wet until just mixed.
  4. Pour into a 10 x 15 baking dish that has been treated with cooking spray.
  5. Bake at 325 degrees for 40- 45 mins or the center springs back when you touch it.

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