Cheddar Buttermilk Cornbread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a delicious cornbread! I don't like mine too sweet, so feel free to add more sugar. You can also add chives, jalapenos, scallions, thyme or anything else you desire! Making these as muffins works good too. This is adapted from a recipe in Bon Appetit magazine, Dec. 2002. I am on a mission to get rid of all of my food mags and put the recipes I like on Zaar. Wish me luck! LOL Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
pepper |
2 cups grated extra-sharp cheddar cheese |
1 1/2 cups buttermilk |
2 large eggs |
1/2 cup unsalted butter, melted, cooled slightly |
1 cup corn |
Directions:
1. Preheat oven to 400°F Butter 8x8 baking dish.
2. Sautee corn until lightly brown, set aside.
3. Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
4. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
5. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
6. Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
7. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).
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