Cheese Cornbreadbreads 3 cup stone ground yellow cornmeal 3 cup unbleached flour 2 1/2 tablespoon baking powder 2 tablespoon sugar 1 1/2 teaspoon salt 5 eggs 3/4 cup safflower or corn oil 3 1/2 cup buttermilk 2 cup cheddar cheese sharp, shredded 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. |
