Cornbread

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Cornbread  

1 cup self-raising cornmeal (or in my case, 1cup minus 1 tablespoon of regular cornmeal, and 1 tablespoon baking powder)
½ cup self-raising flour (again, used 1/2 cup all-purpose flour and 1 tsp baking powder)
2 ½ cups grated cheese (part cheddar, part mozza)
1 onion, finely chopped
2 eggs
1 can creamed corn (had to substitute again, so used regular corn (I think it was 341mL size) with 1 tablespoon whipping cream)
¼ cup milk, or more to reach batter consistency

Preheat oven to 350°F.
Mix the dry ingredients together. You could put some green pepper or jalapeños in too, if that’s your style. I usually add a green onion, but we were out. Then add the rest of the ingredients and mix well. Play with the milk to get it to be sort of sloppy but not runny. I topped ours with chilli powder.
Bake in a 9″x11″ baking tray and bake for an hour or until a skewer comes out clean.
Delicious with butter or a nice thick gravy.

Source: Corlea Smit
TRIED AND TESTED

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