Corn Bread

Yield: 12 servings
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  • 1 cup(s) cornmeal
  • 1 cup(s) flour
  • 1 tablespoon(s) baking powder
  • 1 teaspoon(s) salt
  • 4 tablespoon(s) sugar
  • 3/4 cup(s) corn (frozen or canned, drained)
  • 1 cup(s) shredded cheddar cheese
  • 1 1/3 cup(s) milk or buttermilk
  • 1/4 cup(s) melted butter or oil
  • 1 egg


  1. Grease a 9x13" pan. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine cornmeal, flour, baking powder, salt and sugar. Stir in corn and cheese.
  3. In small bowl, whisk together milk, egg and melted butter or oil.
  4. Stir milk mixture into cornmeal mixture, just until combined. If batter is too thick, a little extra milk can be stirred in. Pour batter into prepared pan.
  5. Bake for 30 minutes, until browned and firm in the center. Refrigerate leftovers.
January 2014

This recipe is a personal recipe added by CynthMic and has not been tested or endorsed by MyRecipes.

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