Cheddar-Buttermilk Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is an accompaniment for Southwestern Corn Pudding . This is also great on its own. Ingredients:
1 cup all purpose flour |
1 cup yellow cornmeal |
1/4 cup sugar |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces) |
1 cup buttermilk |
2 large eggs |
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly |
Directions:
1. Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)
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