Ma's Best Cheese Cornbread |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. 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.
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