Cheesy Cornbread

You know what’s bet­ter than hot home­made corn­bread? NOTHING.

  • Ingre­di­ents:
  • 2 eggs
  • 4 tbsp. oil
  • 4 tsp. bak­ing pow­der
  • 3 tbsp. sug­ar
  • 1 cup flour
  • 1 cup corn meal
  • 1 cup milk or but­ter­milk
  • 34 cup shred­ded Ched­dar cheese

Pre­heat oven to 400°.

Beat togeth­er eggs and oil.

Add sug­ar and bak­ing pow­der. Beat in milk.

Add flour and corn meal and mix well.

Stir in cheese.

Pour into greased 8×8 casse­role and bake at 400° for 20–25 min­utes until a cake tester comes out clean.

Cut into squares and serve hot.