Cheddar Cornbread
Cheddar cornbread is a twist on a Southern classic. It's a little untraditional given the inclusion of a slight amount of sugar and a rather generous amount of cheese and, if you please, jalapeño.
Ingredients
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1 to 1 1/2 teaspoons coarse salt (see note below)
- Pinch of cayenne pepper
- 1 1/2 cups milk
- 2 large eggs, lightly beaten
- 1 1/2 tablespoons (3/4 oz) unsalted butter, melted
- 1 cup grated Cheddar cheese
- 1/2 cup corn kernels, (fresh, frozen, or left over from a cooked cob)
- 2 tablespoons chopped pickled jalapeños, (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.
- Scoop into 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 it or the cornbread will be dry.)
- Cut into wedges or squares and serve hot.
Notes
- Salt--If you're using pickled jalapeños in the cornbread, stick with 1 teaspoon of salt. If you're skipping them, add an extra 1/2 teaspoon of salt to the batter.
Nutrition
Serving: 1square | Calories: 349kcal | Carbohydrates: 44g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 638mg | Fiber: 3g | Sugar: 6g