Cheddar Corn Bread - Featured Recipe -
Featured Recipes

Cheddar Corn Bread

We like this served with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapeños; and you can even switch the cheese for a different one. If you don’t have a 10-inch cast-iron skillet, use an 8-inch square baking pan and adjust the baking time.
Categories: Breads, Side Plates, Southern
Primary Method: Baking, Pastry
Step 1
1 cup • All-purpose flour
1 cup • Stone-ground yellow cornmeal
1 tbsp • Sugar
1 1/2 tsp • Baking powder
1 tsp • Coarse salt
pinch • Cayenne pepper
1 1/2 cup • Milk
2 • Large eggs • lightly beaten
1 1/2 tbsp • Unsalted butter • melted
1 cup • Cheddar cheese • grated
1/2 cup • Corn kernels
2 tbsp • Pickled Jalapeños • chopped
Preheat the oven to 425°F.

In a large bowl, whisk together the fl our, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.

Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake or the corn bread will be dry. Cut into wedges or squares and serve hot.


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