Cheddar Buttermilk Corn Bread Recipe
Servings: 1
Ingredients
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 1/4 c. sugar
- 2 tsp baking pwdr
- 1 tsp baking soda
- 1 tsp salt
- 4 ounce extra-sharp cheddar cheese coarsely grated
- 1 c. buttermilk
- 2 lrg Large eggs
- 1/4 c. unsalted butter - (1/2 stick) melted, and cooled slightly
Directions
- Preheat oven to 400 degrees. Butter 8- by 8- by 2-inch metal baking pan.
- Whisk first 6 ingredients in medium bowl to blend. Fold in cheese. Whisk buttermilk, Large eggs, and melted butter in another medium bowl to blend. Add in buttermilk mix to dry ingredients and stir just till incorporated; don't overmix.
- Transfer batter to prepared pan. Bake till bread is golden brown on top and tester inserted into center comes out clean, about 22 min. Serve hot or possibly at room temperature. (Can be made 1 day ahead. Cold completely in pan on rack. Cover with foil and store at room temperature.)
- This recipe yields one 8- by 8-inch bread.
- Comments:This recipe is an ingredient for Southwestern Corn Pudding (see recipe). This is also great on its own.
- Yield: 1 bread
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