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Cheesy Corn Bread


1 cup flour
1/4 teaspoon dry mustard
1 cup corn meal
2 cups cheddar, sharp, shredded
2 tablespoons sugar
1 large egg, slightly beaten
1 tablespoon baking Powder
1 cup milk
1 teaspoon salt
1/4 cup vegetable oil

Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425F for 20 minutes. Cool slightly and cut into squares, then serve warm.




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