1/4 cup of finely chopped onion 1 tablespoon of butter One 10 ounce package of corn bread mix 1/2 cup of shredded sharp American cheese, about 2 ounces
In a skillet cook the onion in butter until tender, but not brown. Prepare the corn bread mix according to package directions. Stir in the cooked onion and shredded cheese. turn the batter into a greased 8 x 8 x 2 inch baking pan. Bake at 375ºF. until done, about 30 minutes. Remove from oven, keep corn bread warm. Before serving, cut corn bread into squares. Makes 9 servings
Cheesy Corn Bread 2
1 1/2 cup of yellow corn meal 1 tablespoon of baking powder 1 teaspoon of salt One 15 ounce can of cream style corn 1/2 cup of salad oil 1 egg 1 cup of sour cream 1/2 (3 1/2 oz.) can jalapeno peppers, finely chopped 2 tablespoons of minced green bell pepper 2 tablespoons of minced onion 1 cup of grated sharp cheddar cheese
Preheat oven to 350ºF. Stir the cornmeal, baking powder and salt together in a bowl. Add everything except the cheese. Mix. Pour half the mixture into greased 10 1/2 inch round skillet or pie pan. Sprinkle half the cheese over this. Add remaining mixture and cover with the other half of the cheese. Bake for 35 to 40 minutes. Makes 10 servings.
Cheesy Skillet Corn Bread 3
1/2 cup of flour 1/2 cup of yellow cornmeal 1 1/2 tablespoon of sugar 1 1/2 teaspoon of baking powder 1/2 teaspoon of soda 1/2 teaspoon of salt 1 egg 1/2 cup of buttermilk 2 tablespoons of margarine, melted 1/2 cup of shredded cheese (cheddar) 10 1/2" iron skillet
Preheat oven at 425ºF. Combine flour, cornmeal, sugar, baking powder, soda and salt in bowl. Beat eggs, buttermilk and margarine; add cheese. Add to flour mixture; stir to moisten. Scrape into skillet. Bake in hot 425ºF. oven 10 minutes until wooden pick tests clean. Gently loosen corn bread with metal spatula invert onto a wire rack. Cut into quarters. Makes 4 servings.
Cheesy Bacon Corn Bread 4
1 pound of bacon, fried them crumbled 1 pound of Cheddar cheese, grated 2 eggs, slightly beaten 1 1/4 cup of milk 1/4 cup of melted shortening 1 1/2 cup of yellow cornmeal 3/4 cup of sifted flour 2 tablespoons of sugar, if desired 2 1/2 teaspoons of baking powder One 15 ounce can of whole kernel corn, drained
Beat eggs and add milk and shortening. Sift dry ingredients together, add to egg mixture and beat well. Add bacon, cheese and corn, stir lightly to mix, but do not beat. Pour into greased shallow pan and bake in hot oven, 400ºF., until it shrinks from sides of pan, about 30 to 40 minutes.
Cheesy Skillet Corn Bread 5
1/2 cup of all purpose flour 1/2 cup of yellow cornmeal 1 1/2 tablespoon of sugar 1 1/2 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of salt 1 egg 1/2 cup of buttermilk 2 tablespoons of butter, melted 1/2 cup of shredded Cheddar cheese
Place oiled 10 1/2 inch iron skillet in hot 425ºF. oven. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in bowl. Beat egg, buttermilk and butter; add cheese. Add to flour mixture; stir to moisten. Scrape into skillet. Bake at 400ºF. for 15 to 20 minutes until golden brown. Makes 4 servings.
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