Meltaway Corn Bread

1/2 cup margarine
4 eggs
1/2 cup Monterey jack cheese, grated
1/4 teaspoon salt
1 cup yellow cornmeal
1/2 to 1 cup granulated sugar, to taste
1 (16 ounce) can cream-style corn
1/2 cup Colby cheese, grated
1 cup all-purpose flour
4 teaspoons baking powder

Butter a 12 x 8-inch pan and dust with flour.

Cream margarine and sugar together. Add eggs, creamed corn, cheeses and salt; mix well.

Sift flour, yellow corn meal and baking powder together. Combine this with corn-cheese mixture, not over-mixing. Pour into pan. Bake 45 minutes to 1 hour at 300 degrees F.


Meltaway Corn Bread recipe provided by Cleo. Cleo got the recipe from Yacht House Seafood Restaurant, one of Winston Salem finest restaurants. Yacht House Seafood Restaurant is well known in North Carolina to make great Meltaway Corn Bread. Check them out at North Carolina, 27104 Winston Salem, 4881 Country Club Road.

Food prepared with this recipe best served with quote

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