Corn Bread

This recipe makes a huge batch!!  

I have never made this recipe with the canned cream corn but I bet you could.  It might change the taste of it a little bit.  You could also eat the homemade creamed corn as a vegetable side dish!  It's very delicious!!

1 lb. (4 sticks) butter
2 c. sugar
2 c. cornmeal
8 eggs
28 oz. (3 1/2 c.) cream corn (see recipe below)
3 c. flour
2 T. baking powder
2 T. salt
6 oz. cheddar cheese
Cream the butter, sugar & cornmeal.  Add eggs one at a time--mix until incorporated.  Add cream corn and mix until incorporated.  Add flour, baking powder and salt.  Mix until incorporated.  Add cheese, mix.  Grease pans.  Preheat oven to 300*.  Bake about 1 hour until a toothpick inserted comes out clean.  This recipe yields either 1 - 9x13 or 2 - 9x9 or 4 large loaf pans.  (I fill a 9x13 pan about 1/2 full and put the rest in a 9x9 pan).  This can also be frozen UNBAKED & baked the day of serving.

Cream Corn:
2 (10 oz.) pkgs. frozen corn kernels, thawed
1 c. heavy cream
1 t. salt
2 T. sugar
1/4 t. pepper
2 T. butter
1 c. whole milk
2 T. flour
1/4 c. freshly grated Parmesan cheese

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper & butter.  Whisk together the milk and flour, and stir into the corn mixture.  Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.  Remove from heat and stir in the Parmesan cheese until melted.  Serve hot or use for recipe.