Cheddar Cheese Cornbread

READY IN: 45mins
Recipe by evelyn/athens

Down-home goodness and a great cheese flavour!

Top Review by jsav1218

This was my first time making cornbread from scratch. I was looking for a recipe with cheese and came across this one. I had all ingredients but the buttermilk. I just made my substitute with milk and vinegar. At first I thought the batter was too runny, but having worked with cornmeal in making polenta, I realized the cornmeal would soak up the liquid and firm up. I baked it in a glass dish for 32mins, and it came out perfect! So moist and delcious! I never knew how easy it could be! I've always heard how the bread could come out dry, so i never attempted it. .not in his case! Thanks for posting this recipe

Ingredients Nutrition

Directions

  1. Preheat the oven to 400F.
  2. Generously butter an 8 inch square baking pan.
  3. In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
  4. Mix in the buttermilk, eggs and melted butter.
  5. Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
  6. Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
  7. Let cool slightly in pan before serving.

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