Prep 5 mins
Cook 25 mins
easy and quick to make, this is also good for cornbread stuffing, from the ny times.
- 1 cup cream-style corn
- 1 cup stone-ground yellow cornmeal
- 3 eggs
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup buttermilk (whole or reduced fat)
- 1⁄3 cup olive oil
- 1 cup extra-sharp white cheddar cheese, grated
- cayenne pepper, a pinch (optional)
- grated nutmeg (optional)
- 2 tablespoons unsalted butter
- Place oven rack in middle of oven. Heat to 400 degrees.
- Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
- Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
- Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
Excellent recipe. I didn't have canned creamed corn and used regular canned corn instead, as well as substituting sour cream for the buttermilk. I also added a pinch of baking powder as I suspected that the baking soda was in error. Maybe not, but it seemed to work anyway.
Had this with dinner yesterday (Jagacida) and it was nice... It smelled SO good while baking...I bet it would be even more amazing if you switched out the cheddar for a mexican blend shredded cheese...Thank you for posting this new cornbread experience!
Chia, this was very good and also moist. I liked the addition of the cheese and I also added the optional pinch of cayenne pepper. This is a very hardy cornbread that rises nicely. Thanks for a good cornbread recipe!