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This is not regular cornbread! I love grits and cornmeal mush unsweetened. My husband likes putting syrup on any cornbread. I tried a Mexican corn cake, but it was too sweet for me so I started experimenting. This comes out of the oven really soft, but quickly firms up to a flavorful, dense, cornbread.

Servings: 8
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Ingredients

Cost per serving $0.58 view details

Directions

  1. Preheat oven to 350 degrees F
  2. Grease an 8 inch square baking dish or a 9 inch cast iron skillet.
  3. In a small bowl, beat eggs. Mix in oil and dairy.
  4. Stir in 1c shredded cheese and creamed corn
  5. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
  6. Stir the egg mixture into the dry ingredients. Mix well.
  7. If using a skillet, preheat it on the stove until the fat is almost smoking.
  8. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  9. Bake for 30 to 35 minutes until center is set and top is golden brown.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 159g
Recipe makes 8 servings
Calories 319  
Calories from Fat 140 44%
Total Fat 15.88g 20%
Saturated Fat 5.58g 22%
Trans Fat 0.18g  
Cholesterol 70mg 23%
Sodium 891mg 37%
Potassium 201mg 6%
Total Carbs 34.44g 9%
Dietary Fiber 1.7g 6%
Sugars 3.96g 3%
Protein 10.97g 18%
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