Cheesy Cornbread

Submitted by ellie_

"We really enjoyed this corn bread with pork stew - think it would be wonderful with chili. It also makes a lot - 2 pans - I froze the second baking dish for a later date. Recipe source: local newspaper"

 

• Ready In: 55mins
• Ingredients: 15
• Yields: 2 pans
• Serves: 16

ingredients

• 1 1⁄4 cups flour
• 1 3⁄4 cups yellow cornmeal
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pepper
• 3 eggs
• 2 1⁄2 cups milk (I used skim milk)
• 1⁄3 cup vegetable oil
• 1 cup creamed corn
• 1 3⁄4 cups cheddar cheese, shredded (I used 2% Cheddar cheese)
• 1 tablespoon butter (optional)
• 1⁄2 teaspoon coarse salt (optional)

directions

1. Preheat oven to 400 degrees F.
2. Spray 2 8 inch square pans with Pam.
3. In a large bowl combine first 7 ingredients (flour - pepper).
4. In a small bowl whisk together the eggs and then whisk in the milk and eggs.
5. Pour wet ingredients into the dry ingredients and whisk to combine.
6. Stir in corn and half of the cheese.
7. Pour mixture into prepared pans and top with the remaining cheese.
8. Bake for 35-40 minutes. Remove from oven and spread butter and sprinkle with the salt if desired.

Reviews

[DailyInspiration]

Delicious cornbread made to go with my soup for today's lunch! I made a half batch and now I wish I had made more. I think this cornbread batter would make great muffins as well. Will definitely make this recipe again. Made for PRMR, May, 2014.