Cheesy Cornbread

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: 55 mins
• Serves: 16
• Yields: 2 pans

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.