Cheese cornbread

Yield: 18 servings

Measure Ingredient
3 cups Stone ground yellow cornmeal
3 cups Unbleached flour
2½ tablespoon Baking powder
2 tablespoons Sugar
1½ teaspoon Salt
5 Eggs
¾ cup Safflower or corn oil
3½ cup Buttermilk
2 cups Cheddar cheese sharp, shredded

In a mixing bowl, combine cornmeal, flour, baking powder, sugar and salt; mix well. Separately beat eggs with oil and buttermilk. Add with cheese to cornmeal mixture, stirring enough only to mix all ingredients well. Spoon into two 8 x 12" greased baking pan. Bake in a preheated 425 degree oven for 20 to 25 minutes or until cornbread is brown around the edge and firm to the touch. Cut into squares and serve hot.

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