Mrs. John F. Kennedy's Hot Cheese Cornbread
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1-1/2 cups shredded sharp American cheese
1 egg
1 cup milk
1/4 cup soft shortening
Heat oven to 375 degrees F. Sift together cornmeal, flour, sugar, salt and baking powder. Add cheese, egg, milk, and shortening. Beat with a rotary beater until smooth, about 1 minute. Do not overbeat. Pour into a greased 8-inch square pan. Bake 30 minutes. Cut into squares. Serve hot.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 cup yellow cornmeal
1 cup sifted all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1-1/2 cups shredded sharp American cheese
1 egg
1 cup milk
1/4 cup soft shortening
Heat oven to 375 degrees F. Sift together cornmeal, flour, sugar, salt and baking powder. Add cheese, egg, milk, and shortening. Beat with a rotary beater until smooth, about 1 minute. Do not overbeat. Pour into a greased 8-inch square pan. Bake 30 minutes. Cut into squares. Serve hot.
Serves 6.
