- 4 cups all-purpose flour
- 2 cups yellow cornmeal
- 2/3 cup sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 cup shortening
- 3 cups milk
- 4 eggs, beaten
- 1/2 cup finely shredded cheddar cheese
- In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares. Yield: 16-20 servings.
Originally published as Cheesy Corn Bread in Taste of Home June/July 1996, p33
Reviews for Cheesy Corn Bread
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Reviewed Oct. 16, 2013
Have always loved this recipe! Fantastic flavor and so very easy.
Reviewed Oct. 4, 2011
this is the best cornbread i have ever made and i have made alot of different recipes looking for the right one.