3 cup stone ground yellow cornmeal
3 cup unbleached flour
2 1/2 tbsp baking powder
2 tbsp sugar
1 1/2 tsp salt
5 eggs
3/4 cup safflower or corn oil
3 1/2 cup buttermilk
2 cup cheddar cheese sharp, shredded
A Recipe for
Cheese Cornbread
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| Doug Larson |
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This Recipe for Cheese Cornbread is one of thousands in the Recipes-to-go Bread Cookbook.
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| Lewis Grizzard |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
This is a recipe for Cheese Cornbread from the recipe cookbook of Recipes-to-go (Bread)
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
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It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
In a mixing bowl, combine cornmeal, flour, baking powder, sugar and
salt; mix well. Separately beat eggs with oil and buttermilk. Add
with cheese to cornmeal mixture, stirring enough only to mix all
ingredients well. Spoon into two 8 x 12" greased baking pan. Bake in
a preheated 425 degree oven for 20 to 25 minutes or until cornbread
is brown around the edge and firm to the touch. Cut into squares and
serve hot.
Serves: 18
Cheese Cornbread Recipe brought to you by Recipes To-Go