Mom’s Cornbread

Mom’s Cornbread

I have made a lot of versions of cornbread in my life, but this one might just be my favorite. Perhaps because it is my Mother’s recipe.

Her secret? She put a layer of shredded cheese between layers of batter. She also added cream style corn to some of the batter.

You end up with a cornbread that is full of flavor. It is also very tender and crumbly, but not dry. I bake mine in a cake pan, but there is no reason you could not bake this recipe in cast iron, if you prefer.

We made a version of it in class the other night. I have included that version, too. It uses boxed corn muffin mix, which is easier. Both versions work well. It was a big hit in class.

Mom’s Cornbread

1 c. cornmeal

1 c. flour

2 T. sugar, optional

4 t. baking powder

¾ t. salt

2 eggs

1 c. half and half

¼ c. oil- or melted butter or bacon fat

4 oz. pepper Jack cheese, shredded

1 c. cream style corn

Grease a 9-inch square pan and set aside. Preheat oven to 425 degrees. Combine dry ingredients in medium bowl, and set aside. In small bowl, combine eggs, half and half and oil and beat until smooth.  Stir egg mixture into dry ingredients, stirring until combined. Don’t over-mix. Pour half of the batter into prepared pan.  Sprinkle shredded cheese over the batter in the pan. Combine remaining batter with the cream style corn. Pour this mixture over the cheese in the pan. Bake 20-25 minutes. Serves 8-9.

Tennessee-Style Cornbread

2 boxes corn muffin mix (8.5oz. each)

1 c. shredded Monterey Jack cheese

1 c. creamed corn

Prepare one of the boxes according to package directions and spread batter over the bottom of a greased pan (9×9 inches) Sprinkle with the cheese. Prepare second box according to package directions and stir in corn. Spread over cheese and bake in a preheated oven (following package recommendations for 30-35 minutes. Makes 8 servings.

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