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Cheddar Cornbread


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  • 1 cup all purpose flour ( spooned and leveled)
  • 1 cup stone ground yellow cornmeal
  • 3 tbsp. sugar
  • 1 tsp. Baking soda
  • I tap. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 1/2 cups low fat buttermilk
  • 2 large eggs
  • 1 cup shredded cheddar cheese ( 4oz)
  • 2 tbsp. butter



Step 1

1. Preheat oven to 425. In a large bowl whisk flour, cornmeal, sugar, baking soda, salt and pepper ; make a well in the center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. gently incorporated dry ingredients, then mix in cheese
2. Melt butter in a metal 8 inch square baking pan in oven, once melted , remove from oven and tilt to coat bottom and sides
3. Pour batter in to prepared pan and Bake until golden and a toothpick inserted in the center comes out clean about 20 -25 minutes
4. Cool in pan for 15 minutes then remove and place ride side upon a wire rack
5. Serve warm or at room temperature
6. Wrap completely cooled bread in plastic and store at room temperature up to 1 day


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