Cheese Cornbread

This is almost like a cornbread version of macaroni and cheese-and thus, it would be comforting and filling alongside tomato soup on a cold[ Fall day.]

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 8 tablespoons unsalted butter, melted, plus more for buttering the pan
  • 1 1/4 cups stone-ground cornmeal
  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
  • 1/2 cup grated Parmesan
Directions
  • Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.

  • Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.

  • Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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