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Cheesy Corny Cornbread

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"Cornbread with whole kernel corn and sharp cheddar."

Serves 8"X8" pan | Prep Time 5-10 minutes | Cook Time 25-30 minute bake time

Why I Love This Recipe

The corn and cheese give the cornbread great flavor and keep it moist.

Ingredients You'll Need

1 1/4 c. GGFG Baking Mix (or mix of your choice)
3/4 c. cornmeal
1 t. zanthum gum
1/4 c. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
1/4 c. oil
1 egg
1 can whole corn or 16 oz. frozen corn
1 c. shredded sharp chedda,r or more if desired


Preheat 1 T/butter in an 8' iron skillet in a 425 F oven. Meanwhile in a large bowl mix well together GGFG Baking Mix, cornmeal, zanthum gum, sugar, baking powder, and salt. In a small bowl mix together milk, oil, and egg and stir well. Pour wet ingredients into dry ingredients and stir well. Fold in corn and cheese. Pour into hot skillet and bake for 25 minutes until knife comes out with moist crumb. Cut into wedges and serve immediately.

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