Ma's Best Cheese Cornbread

• 3 cups cornmeal
• 1 cup whole wheat flour (white optional)
• 2 tablespoons baking powder
• 2 teaspoons salt
• 4 eggs
• 2 14 cups milk
• 1 12 cups shredded cheddar cheese
• 1 cup oil (coconut is what I use)
• 1 (14 ounce) can cream-style corn
• 1 onion, finely minced
• 1 (2 ounce) can green chilies (optional)
• 14 cup shredded cheddar cheese (optional)

1. Spray a 9x13-inch pan and set aside.
2. Mix all your dry ingredients and set aside, the first 4 listed here.
3. Beat your eggs in a medium to large bowl and then add the rest of your moist items, the rest.
4. Gently stir the dry into the moist.
5. It will be a bit lumpy or can.
6. Do not over mix.
7. Pour it into your sprayed 9x13-inch pan.
8. Bake at 350F for 40-50 minutes or until a pick comes out clean.
9. Remember it is a moist bread.
10. If it starts to brown too early cover lay foil over the top for the last 5-10 minutes.

cornmeal, whole wheat flour, baking powder, salt, eggs, milk, cheddar cheese, oil, creamstyle, onion, green chilies, cheddar cheese

Taken from www.food.com/recipe/mas-best-cheese-cornbread-254020 (may not work)