Total Time
30mins
Prep 10 mins
Cook 20 mins

This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!

Ingredients Nutrition

Directions

  1. Combine the dry ingredients, then stir in the cheddar cheese.
  2. Combine the egg with the milk and oil.
  3. Stir into the cheddar mixture, mixing until just moistened.
  4. Pour the mixture into a greased 9-inch square baking pan.
  5. Bake at 425 degrees F. for 20 minutes.
  6. Cool slightly and cut into squares, then serve warm.

Reviews

(2)
Most Helpful

This was a nice change up from my usual buttermilk cornbread. It has a nice light texture without being dry and the underlying rich cheese flavor makes it a treat alongside a soup supper. I added green chiles. I picked it because the quick cooking time was the clincher for a fast dinner tonight. Made in a heated cast iron skillet with a bit of butter melted in it.

Nutcakes October 23, 2007

This is probably the best cornbread I have ever made. Not at all dry, just perfect. Thanks.

Joanie Biddulph October 19, 2002

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