Cheddar Buttermilk Cornbread

12 ingredients
7 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
  • 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. 1
    Preheat oven to 400°F Butter 8x8 baking dish.
  2. 2
    Sautee corn until lightly brown, set aside.
  3. 3
    Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
  4. 4
    Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
  5. 5
    Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
  6. 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. 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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