Recipe Detail

Moist Cheddar Corn Bread

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  1. 2 teaspoons - Butter
  2. 3 cups - All Purpose Flour
  3. 1 cups - Cornmeal
  4. 1/2 cups - Sugar
  5. 5 teaspoons - Baking powder
  6. 1/2 teaspoons - Salt
  7. 1 cups - Buttermilk
  8. 2/3 cups - Vegetable oil
  9. 2 - Eggs
  10. 1 cans - Cream style corn
  11. 1 1/2 cups - Extra sharp cheese shredded


Preheat oven to 325°F. Lightly grease a cast iron skillet with the butter. If you don't have a cast iron skillet, you can use a 9x13 glass pyrex dish and preheat the oven to 375°F.

In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a fork until well blended. In another mixing bowl, combine the buttermilk, oil and egg. Mix with the fork until well blended. Pour the buttermilk mixture into the flour mixture. Gently stir with the rubber spatula until almost blended. Stir in the cream style corn. Add the cheese and stir just until blended.

Pour the batter into the cast iron skillet and bake until the corn bread is browned on top and a toothpick inserted into the center comes out clean, approximately 30 minutes. Remove the skillet and allow to cool for 10-15 minutes on a cooling rack. Using a sharp knife, cut the corn bread into 12 wedges. Serve warm or at room temperature.


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