- 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 Sep. 2, 2014
"Very good, love the cheese addition, delicious with chili!"
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."