Cheddar Cornbread

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Corn kernels and Organic Valley's famous Raw Sharp Cheddar turn an ordinary corn bread into something very special. It is delicious served warm and slathered with Organic Valley Butter.



Heat oven to 400 degrees. Butter an 8x8x2-inch metal baking pan.

Mix first 7 ingredients (the dry ones) in a medium bowl. Stir in the cheese.

Using a second bowl, whisk milk, eggs, and melted butter to blend. Stir in corn.

Add milk mixture to dry mixture and stir until barely combined. Take care not to over-mix the batter.

Transfer batter to the buttered pan. Drizzle honey on the surface of the batter. Bake until bread is golden on top and a toothpick inserted near the center comes out clean, approximately 25 minutes.

Cool cornbread in the pan, on a rack.

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Marcella from Colorado on December 15th, 2010
I've noted the dry OV milk in several recipes..I've never seen it in local stores? Is there a lactose free? Also, I use OV lactose free liquid milk, usually the skim, but it's not always available. For your recipes do you recommend the higher % fat lactose free milk?

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