Cheese cornbread
18 servings
Ingredients
| Quantity | 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 |
Directions
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.