This recipe for Killer Cornbread, by Bunny Bacchetta, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup sugar 1 cup (2 sticks) butter, softened 4 eggs 1 cup shredded cheddar cheese 1 cup yellow cornmeal 1 cup flour 4 tsp. baking powder 1/4 tsp. salt 1 (14oz) can cream-style corn
Preheat oven to 350º. Beat sugar and butter in large bowl until creamy. Stir in eggs, one at a time. Stir in cheese, cornmeal, flour, baking powder, salt, and corn. Mix well. Spoon into greased 9x13 dish. Bake 30 minutes or until inserted pick comes out clean.
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