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Breads

Cornbread - 2006
​​Recipe courtesy of Patty Wiederholt

INGREDIENTS
  • 1 cup  butter
  • 1 cup  sugar
  • 4 eggs
  • 2 cups  creamed corn
  • ½ cup  Monterrey jack cheese -- grated
  • ½ cup  Medium Cheddar Cheese -- grated
  • 1 cup  all-purpose flour
  • 1 cup  yellow corn meal
  • ¼ teaspoon  salt

PREPARATION
Preheat Oven to 350 degrees.  Using an electric mixer, cream butter and sugar, then add eggs, one at a time.  Gradually mix corn and cheeses.  Stir in the remaining ingredients.  Spread evenly in a greased 9x13 cake pan.  Plan in Oven, close door and immediately reduce oven temperature to 300 degrees.  Bake one hour.  Top will seem moist-looking, not dry as in a cake.  Center should be set, not gooey.  Serve warm with warm honey.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking