Double Cornbread with Cheddar Cheese

This is my second cornbread recipe. There are a few subtle changes but, believe me, it is super good and tasty. Don put this together and I told him, I may have to quit the baking side of this marriage.

  • Vegetable oil spray to spray the loaf pan with.( 8 1/2 inch loaf pan works great.)
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • pinch of salt
  • 3/4 cup corn kernals (1 medium cob with cutting kernals off should be enough.)
  • pinch of freshly ground pepper
  • 3/4 cup aged cheddar cheese
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1/4 cup melted butter

Preheat oven at 350 degrees and spray loaf pan. Place cornmeal, flour, salt and sugar in a medium bowl and whisk together. Add the corn, cheese and pepper and stir to combine well.

Break egg in small bowl and whisk well then add the buttermilk and melted butter.

Add the egg mixture and flour mixture together and mix until just combined.

Spoon batter in the loaf pan and bake for 40-45 minutes. Check that the loaf springs back when gently touched in the center.

Cool on a rack for about 15 minutes then turn out on a cutting board. Slice when still warm and serve.


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