Cheddar-Buttermilk Corn Bread

10 ingredients
12 steps

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
  • 1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces)
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

Directions

  1. 1
    Preheat oven to 400F.
  2. 2
    Butter 8x8x2-inch metal baking pan.
  3. 3
    Whisk first 6 ingredients in medium bowl to blend.
  4. 4
    Mix in cheese.
  5. 5
    Whisk buttermilk, eggs, and melted butter in another medium bowl to blend.
  6. 6
    Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix.
  7. 7
    Transfer batter to prepared pan.
  8. 8
    Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes.
  9. 9
    Serve warm or at room temperature.
  10. 10
    (Can be made 1 day ahead.
  11. 11
    Cool completely in pan on rack.
  12. 12
    Cover with foil and store at room temperature.)

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