Mel’s Cornbread

Around my house, when we talk about making cornbread, we are talking about making Mel’s cornbread. It’s definitely not traditional southern style cornbread, and it’s almost as sweet as a yellow cake, but everyone seems to eat it until it’s gone.

I’m always worried I might lose the recipe, so I decided to immortalize it here.

Mel’s Cornbread

  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 1 can creamed corn
  • 1/2 cup milk
  • 1 cup shredded cheese (cheddar, jack, or a blend)
  • 1 cup flour
  • 1 cup cornmeal
  • 4 tsp baking powder
  • 1/4 tsp salt

Preheat the oven to 350.

Combine the dry ingredients in a bowl.

Cream the butter and sugar with a mixer. Add in the eggs one at a time and beat until creamy. Mix in the corn, milk, and cheese, then fold in the dry ingredients until just mixed.

Turn into a greased 13×9″ pan. Put the pan in the oven, then immediately reduce the heat to 300. Bake for 1 hour.

One Response to “Mel’s Cornbread”

  1. How to Cook Cattails and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog Says:

    [...] to cook cattails, mixed nut pesto, Mel’s cornbread, maple almond granola, and grilled Mediterranean flatbread. » How to Cook Cattails and [...]

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