Cheesy Corny Cornbread


1/2 cup canola Oil
1 14.5 oz. can creamed style corn
1 14.5 oz. can whole kernel corn
2 eggs
2 cups Martha White Self Rising, Enriched White, Cornmeal Mix
1-1/2 cups cubed cheese food product (I use Food Club Brand or Velveeta)
1 small onion, chopped
1/2 cup milk


Preheat oven to 375 deg. Pour canola oil into well seasoned, 10 inch Lodge Iron Skillet Place skillet into preheated oven. Heat oil approximately 10 minutes. While oil is heating, place remaining ingredients into metal or glass bowl, mix well. Remove skillet from oven when oil is just hot enough to smoke when skillet is moved Pour ½ hot oil into cornmeal mixture, mix quickly but thoroughly. Pour cornmeal mixture into hot skillet. Place into oven, bake 35-40 minutes, or until top and sides are brown. Top cheese may get dark brown. Remove from oven. Release cornbread from skillet by running a knife between skillet and cornbread. Turn onto platter, immediately cut into 12th's, serve hot.

Makes 12 servings