Cheesy Cornbread
This homemade Cheesy Cornbread is easy to make, moist and packed with a cheesy goodness. Perfect as a cozy side for holiday meals and makes a great addition to any potluck table.
Equipment
- 9x9 Baking Dish
- 2 Mixing Bowls
- Oven
Ingredients
- 1¼ Cups All-Purpose Flour
- ¾ Cups Yellow Cornmeal
- 1 tablespoon Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- 1 Cup Buttermilk
- 2 Eggs large
- ½ Cup Unsalted Butter
- 1 Cup Sweet Corn frozen or canned
- 2 Cups Cheddar Cheese shredded
Instructions
- Prep Work: Preheat oven to 350°F. Shred cheddar cheese. Thaw corn if using frozen or strain corn if using canned corn. Melt butter.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together flour, cornmeal, sugar, salt, garlic powder and baking powder.
- Combine Wet Ingredients: In a second bowl, scramble the eggs first and add in buttermilk and then the melted butter.
- Combine Mixture: Mix together the wet and dry ingredients. Then, stir in the corn and 1 cup of shredded cheese.
- Prep for Baking: Line the baking dish with parchment paper. Pour mixture into the baking dish. Top with remaining cheese.
- Bake: Bake uncovered for 30-35 minutes or until the center of the cornbread is cooked through. Remove from oven and let it rest for 10 minutes before serving. This allows it to set and makes slicing and serving easier.
Notes
- Toothpick Trick - Use a toothpick or a butter knife to check for doneness. Poke the middle of the cornbread and it should come out clean or with only a few crumbs on it.
- Cover if Needed - If you see your cheese starting to brown too much, cover the dish with aluminum foil the last 10 minutes.
- Serving - This cheesy cornbread dish is best served warm right after baking. If serving it later, make-ahead and wait to place in the oven until ready to serve.
- Cheesy Cornbread can be refrigerated for up to 3 days in an airtight container. It can also be frozen for up to 3 months. If freezing, tightly wrap it in plastic before placing it into an airtight container. Thaw overnight in the fridge and reheat in the oven.
Nutrition
Calories: 360kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 92mgSodium: 608mgPotassium: 173mgFiber: 2gSugar: 4gVitamin A: 709IUVitamin C: 1mgCalcium: 299mgIron: 2mg
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