I know it's been a while, but i'm excited to say that I am finally ready to start posting recipes again! Up until a couple of weeks ago I was still feeling a little pregnancy nausea. It was a challenge to just get dinner on the table, let alone take pictures of it.
Now, I know what your thinking..." but what ever happened to Something Sweet Wednesday?" Don't worry it's not gone forever, just on a temporary break, due to the fact that I'm just not craving sweets like I use to.
This cornbread recipe pair's perfectly with a hot bowl of chili! It's one that my mom has been making since I was little and every time I have any other cornbread it just doesn't even compare (sorry no offense :). It's super flavorful and incredibly moist at the same time. If there was such a thing as corn bread cake, this would be it!
Click below to get the recipe!
Cornbread
1 cup butter (softened to room temp)
1 cup sugar
4 eggs
1 16oz can cream of corn
1/2 cup shredded cheddar cheese
1 cup flour
1 cup yellow corn meal
4 tsp baking powder
1/2 tsp salt
Directions: Set the oven to 350 degrees F.
Grease a 9x13 pan and set aside.
In a large mixing bowl, cream together the butter and sugar.
Add the eggs, cream of corn, and cheese, mix well.
Add the remaining ingredients and mix until well blended.
Bake for 30-40 min.
*You may need to cook the bread a little longer...a good way to tell if it's done, is if you press down on the bread with your finger and it bounces back.
