"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cheesy Cheddar and Corn Cornbread Recipe

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This recipe for Cheesy Cheddar and Corn Cornbread, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee Thomas
Added: Tuesday, September 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup fine cornmeal
1 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt
1 egg lightly beaten
1 cup buttermilk
1/2 cup frozen corn, thawed
1 cup grated orange cheddar cheese
2 pickled jalapeņos, minced
4 tablespoons melted butter

Directions:
Directions:
Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet or a 9 inch square pan.
In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup cheddar cheese and minced jalapeņos. Stir in melted butter and mix gently. Pour batter into prepared pan and top with remaining cheddar cheese. Bake for 20-25 minutes or until broken down and an inserted knife comes out clean. Let cool for 5 minutes and remove from pan to a cooling rack

 

 

 

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