Monday, July 23, 2012

#2472 - Cheesy Cornbread

(by Shirley McNevich)

1 cup yellow cornmeal
1 cup flour
1 TBSP baking powder
1 tsp. salt
2 cups shredded colby cheese
1 cup milk
1 beaten egg
1/4 cup melted Parkay margarine

In a bowl add cornmeal, flour, baking powder and salt--stir. Add 1 cup shredded colby cheese--stir. In a separate bowl add beaten egg, milk and melted Parkay--stir until mixed. Add egg mixture to cornmeal mixture--stir just until mixed. Pour batter into a greased 9" bread loaf pan. Sprinkle remaining 1 cup shredded colby cheese over the top of the batter. Bake at 425 degrees for 20 minutes--test with a toothpick for doneness. Let stand for 15 minutes before removing cornbread from pan.

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