Ingredients
- 2 cups of cornmeal
- 1 cup of all-purpose flour
- 1 can (15 oz) of creamed corn
- 1 cup of whole milk
- 2 eggs, beaten
- 1 cup of shredded cheddar cheese (or your preferred cheese)
- 1/4 cup of sugar
- 1/4 cup of butter, melted
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or a similar-sized pan.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to ensure the dry ingredients are well mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, creamed corn, melted butter, and vanilla extract (if using).
- Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients and stir until combined.
- Add Cheese: Fold in the shredded cheese, ensuring it’s evenly distributed throughout the batter.
- Bake: Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the corn cake to cool for about 10 minutes before slicing. Serve warm and enjoy!
This creamy corn cake with cheese is perfect for any meal—whether as a side dish or a delicious snack! Let me know if you need any changes to the recipe!