Ma's Best Cheese Cornbread Recipe

Name: Ma's Best Cheese Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cornmeal; 1 cup whole wheat flour (white optional); 2 tablespoons baking powder; 2 teaspoons salt; 4 eggs; 2 ¼ cups milk; 1 ½ cups shredded cheddar cheese; 1 cup oil (coconut is what I use); 1 (14 ounce) can cream-style corn; 1 onion, finely minced; 1 (2 ounce) can green chilies (optional); ¼ cup shredded cheddar cheese (optional)

Servings: persons

3 cups cornmeal
1 cup whole wheat flour (white optional)
2 tablespoons baking powder
2 teaspoons salt
4 eggs
2 ¼ cups milk
1 ½ cups shredded cheddar cheese
1 cup oil (coconut is what I use)
1 (14 ounce) can cream-style corn
1 onion, finely minced
1 (2 ounce) can green chilies (optional)
¼ cup shredded cheddar cheese (optional)

1
Spray a 9x13-inch pan and set aside.
2
Mix all your dry ingredients and set aside, the first 4 listed here.
3
Beat your eggs in a medium to large bowl and then add the rest of your moist items, the rest.
4
Gently stir the dry into the moist.
5
It will be a bit lumpy or can.
6
Do not over mix.
7
Pour it into your sprayed 9x13-inch pan.
8
Bake at 350F for 40-50 minutes or until a pick comes out clean.
9
Remember it is a moist bread.
10
If it starts to brown too early cover lay foil over the top for the last 5-10 minutes.

1316

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups cornmeal, 1 cup whole wheat flour (white optional), 2 tablespoons baking powder, 2 teaspoons salt, and more.

Yes, Ma's Best Cheese Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ma's Best Cheese Cornbread

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