Ma's Best Cheese Cornbread

This is a rich moist cornbread and served with greens or peas it is a full meal in itself. This cornbread and a glass of milk or buttermilk will fill the hungriest boy or man.

• Ready In: 50 mins
• Serves: 16

Ingredients

• 3  cups cornmeal
• 1  cup whole wheat flour (white optional)
• 2  tablespoons baking powder
• 2  teaspoons salt
• 4  eggs
• 2 1⁄4 cups milk
• 1 1⁄2 cups  shredded cheddar cheese
• 1  cup  oil (coconut is what I use)
• 1 (14 ounce) can  cream-style corn
• 1  onion, finely minced
• 1 (2 ounce) can green chilies (optional)
• 1⁄4 cup  shredded cheddar cheese (optional)

Directions

1. Spray a 9x13-inch pan and set aside.
2. Mix all your dry ingredients and set aside, the first 4 listed here.
3. Beat your eggs in a medium to large bowl and then add the rest of your moist items, the rest.
4. Gently stir the dry into the moist. It will be a bit lumpy or can. Do not over mix.
5. Pour it into your sprayed 9x13-inch pan.
6. Bake at 350°F for 40-50 minutes or until a pick comes out clean. Remember it is a moist bread.
7. If it starts to brown too early cover lay foil over the top for the last 5-10 minutes.