This is another one of my mom's recipes that I used to love as a kid. This one went really well with chili, but I thought I'd make it to go along with my ham and bean soup. Unlike those really dry cornbreads that have you searching for your drink, this one is very moist and sweet.
mom's awesome cornbread
1 stick butter, softened at room temperature
1/2 cup sugar
16 oz. can creamed corn
1/2 cup shredded cheddar cheese
1/2 cup flour
1/2 cup yellow cornmeal
2 tsp. baking powder
1/8 teaspoon salt
1. Preheat oven to 350F.
2. Cream butter and sugar. Add the eggs one at a time.
3. Mix in the cheese and about 8 oz of the creamed corn.
4. Mix flour, cornmeal, baking powder & salt together, then mix in the corn mixture.
5. Pour into a 8"x8" pan. Place in the oven, reducing the heat to 300F. Bake for 1 hour.
I made a half recipe of this. If you double everything, just use a 9"x13" pan and cook for the same amount of time.