And the food is pretty amazing, too! Although getting everything cooked and ready at once can be a challenge for me. Sometimes I forget where I left off with a recipe or what I should be stirring or checking on!
Bread is usually what gets forgotten while I’m focusing attention on the turkey and sides. With this easy cornbread, though, I have a harder time forgetting about it. Maybe that’s because it’s in a casserole dish and needs longer to cook than just warm-and-serve rolls. At any rate, it’s a tasty addition to the Thanksgiving table. And a very moist cornbread.
Easy, Corny Cornbread
1 cup cornmeal
2 beaten eggs
1 cup milk
1 large can of cream-style corn
1/4 cup vegetable oil
1 finely-chopped medium onion
8 oz. shredded sharp Cheddar cheese
Preheat oven to 350 degrees. Grease a casserole dish. Combine all ingredients except the cheese. Pour half the batter into the greased dish, then sprinkle cheese on the top of the batter. Add the remaining batter on top. Bake at 350 degrees for 40 minutes.
Don’t forget to enter the Mystery Lovers’ Kitchen Christmas cookie contest!
To enter, send your favorite recipe to Krista (KristaDavis at KristaDavis dot com).
We'll choose 10 finalists, recipes that we'll bake and post here on the blog.
Then you, our readers, will choose the overall winner who will win a fabulous collection of cookie decorating supplies!