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Cheesy Corn Bread

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Cheesy Corn Bread


  1. 1 tablespoon all-purpose flour
  2. 2 medium onions, finely chopped
  3. 4 tablespoons margarine
  4. 1/2 pound farmer or cottage cheese
  5. 1/2 pound Muenster cheese, shredded and coarse
  6. 2 cups cream-style corn
  7. 1 teaspoon salt, preferably coarse
  8. 1 cup milk
  9. 2 cups cornmeal
  10. 6 eggs, separated
  11. 1 pinch ground anise seed (optional)


  • Grease 13- by 9- by 2-inch baking pan and sprinkle with 1 tablespoon flour. Shake to remove excess.
  • In skillet, sauté onions in 4 tablespoons margarine. Add farmer (or cottage) cheese; blend thoroughly.
  • In separate bowl, mix thoroughly Muenster cheese, onion mixture, corn, salt, milk, and cornmeal.
  • In small mixing bowl, beat egg whites until soft peaks form. In separate bowl, lightly beat yolks.
  • Combine eggs and stir into cornmeal mixture with anise seed. Turn into prepared baking pan. Bake in preheated 400°F oven for 45 minutes, or until a pick inserted in center comes out clean. Serve hot, cut in squares.
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