{"id":167,"date":"2009-06-12T19:00:41","date_gmt":"2009-06-12T23:00:41","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=167"},"modified":"2013-06-16T22:05:25","modified_gmt":"2013-06-17T02:05:25","slug":"cheesy-cornbread","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=167","title":{"rendered":"Cheesy Cornbread"},"content":{"rendered":"<p><em>When the whole house smells of freshly baking corn bread, I know it&#8217;s a sunshiny time!<\/em><\/p>\n<p><strong>Total time: 30 minutes<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-168\" title=\"Cornbread\" alt=\"Cornbread\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/img_5587.jpg\" width=\"440\" height=\"330\" \/><\/p>\n<p><strong>Ingredients<br \/>\n<\/strong>1 cup all purpose flour<br \/>\n1 cup cornmeal, medium grind<br \/>\n3 tbsp light brown sugar<br \/>\n1 tbsp baking powder<br \/>\n1 tsp salt<br \/>\n1\/4 tsp mustard powder<br \/>\n2 cups shredded cheddar cheese<br \/>\n1 green onion, sliced thinly<br \/>\n1 egg, beaten<br \/>\n1 cup\u00a0 milk<br \/>\n1\/4 cup vegetable oil<\/p>\n<p><strong>Instructions<br \/>\n<\/strong>Combine the dry ingredients, then stir in the cheddar cheese.\u00a0 Combine the egg with the milk and oil.\u00a0 Stir into the cheddar mixture, mixing until just moistened.\u00a0 Pour the mixture into a greased (buttered or oiled) 9-inch baking pan (I used a round pan) and bake at 425F for 20 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When the whole house smells of freshly baking corn bread, I know it&#8217;s a sunshiny time! Total time: 30 minutes Ingredients 1 cup all purpose flour 1 cup cornmeal, medium grind 3 tbsp light brown sugar 1 tbsp baking powder 1 tsp salt 1\/4 tsp mustard powder 2 cups shredded cheddar cheese 1 green onion, &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=167\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":168,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[43,42],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-167","6":"format-standard","7":"has-post-thumbnail","8":"category-main-courses","9":"post_tag-cheese","10":"post_tag-cornbread"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=167"}],"version-history":[{"count":13,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/167\/revisions"}],"predecessor-version":[{"id":242,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/167\/revisions\/242"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/168"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=167"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}