Mom’s Cornbread

Mom’s Cornbread

I have made a lot of versions in 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 baked mine in a cake pan, but there is no reason you could not bake this recipe in cast iron, if you prefer.

I served this cornbread with a chicken-vegetable soup last night. I had a friend in for dinner. My friend loved it.

I was so pleased. I hadn’t made Mom’s version of cornbread in awhile. I will definitely be making it more often from now on.

Mom’s Cornbread

1 c. cornmeal

1 c. flour

2 T. sugar

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.