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Double Corn Bread

From Laura Wells (Mother)
Print Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 1 Cup Yellow Cornmeal
  • ½ Cup Flour
  • 2 Tbsp Dark Brown Sugar
  • 2 Tsp Baking Powder
  • ½ Tsp Baking Soda
  • ¾ Tsp Salt
  • 1 Cup Milk
  • 2 Tsp Vinegar
  • 1 Can Cream Corn use the small 8.25 Oz can or split the larger can and freeze the rest
  • ½ Cup Cheddar Cheese shredded
  • ⅓ Cup Canola Oil

Instructions
 

  • Mix all dry ingredients in a large bowl
  • Mix milk and vinegar and let sit for 5 minutes
  • Add corn, cheese, oil, and milk/vinegar mixture and stir
  • Heat iron skillet so that batter sizzles when you pour it in.
  • Bake ~25mins or until center is done (test with toothpick)
  • Best to remove from iron skillet when cool. Store in fridge in the summer.