Cheesy Corny Cornbread


  • 1 can (15oz) cream corn
  • 1 cup yellow corn meal (I use coarse ground)
  • ½ cup flour
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup butter milk
  • 1/3 cup canola oil
  • ¾ cup shredded sharp cheddar (I used white cheddar)
  • 2 tablespoons butter , softened


  1. Preheat oven to 400° F. Butter the iron skillet or 8x8 inch baking dish. In a large bowl, beat together oil, eggs, and buttermilk. Stir in creamed corn. In a separate bowl, stir together flour, cornmeal, baking powder, baking soda and salt.
  2. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for approximately 30 minutes or, until a toothpick inserted into center of the pan comes out clean.