Breads |
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Cornbread - 2006
Recipe courtesy of Patty Wiederholt
INGREDIENTS
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.
- 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.
