We love good cheese around here and pretty much assume that good cheese makes just about everything taste better. It was only natural to use this assumption to create some truly amazing homemade cornbread to go with our soup last night.
For this cornbread, I used my trusty recipe from the red and white checked Better Homes and Gardens cookbook times two plus a few extras.
Sharp Cheddar and Bleu Cheese Corn Bread
Stir together:
- 2 c. flour
- 2 c. cornmeal
- 1/2 c. sugar
- 8 t. baking powder
- 1 ½ t. salt
- 4 eggs
- 2 c. milk
- 1/2 c. oil
- 1 can of whole corn, drained
- 1 c. shredded extra sharp cheddar cheese
- 2/3 c. crumbled blue cheese
Pour into 2 square 9″x9″ baking dishes or one 10″x16″ pan that you’ve sprayed with non-stick spray. Bake at 425° for 20 or 25 minutes or until an inserted toothpick comes out clean.
Serve this cornbread hot. We particularly like it with soup or chili.
Barb
- don’t forget that we’re on FacebookAND Twitter now! “Like” us on Facebook and follow us on Twitter for the very latest in the Kitchen.
Wait, this hasn’t passed me yet…have I eaten this yet?
Maybe you haven’t…where have you been?
We’re also huge fans of extra sharp cheddar. Bet it tastes great in cornbread.
Barb, have you ever used your cast iron skillet for baking cornbread? It gets all crusty on the bottom as well as the top.
Oh yes, many times.