November 22, 2010
Tis the season for cornbread. I have already made it a couple of times and will continue through the season so I thought I would share the recipe I got from a friend. This cornbread is great, it receives lots of compliments and is always welcomed back.
Cornbread
1 cup butter
1 cup sugar
4 eggs
14 oz can cream corn
1/2 cup jack cheese
1/2 cup cheddar cheese
1 cup flour
1 cup yellow corn meal
4 tsp. baking powder
1/4 tsp. salt
Cream butter and sugar together. Add eggs, beat until smooth. Stir in corn and both cheeses. Combine flour, cornmeal, baking powder, and salt. Blend well. Put into greased 9 x 13 pan.
350 for 30 minutes. 325 if using a glass pan.
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I am so going to make this. Thank you thank you.
ReplyDeleteAmber, I made this on Wednesday night. It was so yummy! Thanks for the recipe. Hope you are all doing wonderful and had a great Thanksgiving.
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