Monday, April 18, 2011

Heidi's Cornbread

This recipe is more like traditional cornbread, except it is super moist. I also used the honey butter with this recipe. You can serve it with the butter on the side or you can melt it down and brush a thin layer over the top to add just a little bit of sweetness...

Heidi's Cornbread
(Heidi Allen)

1 cup butter
1 cup sugar
1 can cream style corn
4 eggs
1 cup flour
1 cup yellow cornmeal
4 tsp baking powder
1/4 tsp salt
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Jack cheese

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs mixing well. Mix together flour, cornmeal, baking powder and salt. Mix in flour mixture and remaining ingredients. Pour into greased and floured 9 x 13 baking dish. Reduce oven to 300 degrees and bake 1 hour.


  1. I've had this cornbread and I know it's delicious. Thanks to you and Heidi for the recipe :)

  2. Awesome. I'm excited to try it with the cheese and creamed corn. Also, here's a super easy traditional recipe from my sis-in-law that is super moist and sweet in case you wanted a 3rd one:
    3 eggs
    1 cup melted margarine or butter
    1 1/2 cup sugar
    2 cups flour
    1 cup cornmeal
    1/2 tsp salt
    4 tsp baking powder
    1 cup milk

    Mix. Pour in 9x13. Bake at 350 degrees for at least 35 minutes or until toothpick comes out clean. Do not overbake.