Cheesy Cornbread

1 1/2 cup corn meal
1/2 cup plain flour
2 tsp. baking powder
½ tsp. soda
3/4 tsp. salt
1 tsp. sugar
2 eggs, slightly beaten
4 Tbsp. oil
1 1/2 cups buttermilk
½ cup shredded cheddar cheese
1 (7 oz.) can cream style corn

Heat oven to 425 degrees. Generously grease 8 x 8 baking pan and heat in oven. Measure all ingredients into a bowl. Stir just until flour is moistened. Batter should be slightly lumpy. Spread evenly in hot pan. Bake 25 minutes or until golden brown. 

This recipe minus the cheese and corn is what my sister, Carolyn, uses to make cornbread dressing. Her dressing is the best.