Sunday, October 19, 2014
My good friend Heidi introduced this recipe to me a couple years ago, and I will never go back to another cornbread. It is incredibly moist (from the eggs and butter), rich in corn flavor (from the cream style corn), and has a hint of cheese.
This cornbread has never turned out dry, and it never needs extra butter or honey. It is perfect as is. Thanks, Heidi! You have forever changed our go-to side dish for tacos, chilli and soup!
This recipe fills a 9x13" baking dish, perfect for a crowd. Sometimes I halve the ingredients for just our family.
Cheesy Corn Bread
1 cup butter
1 cup sugar
1 can cream style corn
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded mild/sharp cheddar cheese
1/2 cup shredded Jack cheese
1. Preheat oven to 350 degrees.
2. Cream the butter and sugar. Add the eggs, mixing well.
3. In a separate bowl, mix together flour, cornmeal, baking powder and salt. Add this flour mixture into the wet ingredient and mix until combined. Mix in the cream corn and shredded cheese.
4. Pour into greased 9x13" baking dish. Reduce oven to 300 degrees and bake for 1 hour.