Cheddar Cornbread, as seen on Food Network Kitchen Live.
Recipe courtesy of Raquel Pelzel

Cheddar Cornbread

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 20 min
  • Yield: Makes one 12-inch skillet of cornbread
The sharpness of the Cheddar plays off the sweetness of the coconut oil, but also adds critical umami to this fluffy, light, and very, very tasty cornbread. I also sometimes add chopped jalapenos, scallions, and cilantro, which make it herby and kind of spicy (in a good way). The tofu and flaxseeds give it extra protein and nutrients.



  1. Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
  2. Whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl.
  3. Place the silken tofu in a blender and buzz it until smooth.
  4. Whisk together the pureed tofu, ground flaxseeds, and milk in a large bowl. Place a 12-inch oven-safe skillet (preferably cast-iron) or a 2-quart casserole dish in the oven.
  5. Whisk the vinegar into the tofu mixture, then add the flour mixture, coconut oil, and 6 tablespoons melted butter. Stir until nearly combined, then add the cheese and stir until incorporated.
  6. Place the remaining 1 tablespoon of butter in the skillet in the oven and let it warm up and sizzle for 2 minutes. Then carefully remove the skillet, tilt it to spread the butter around, and pour the cornbread batter into it. Spread it out evenly with a silicone spatula and quickly get the pan back in the oven.
  7. Bake until the cornbread is golden brown, resists light pressure, and a cake tester comes out with just a crumb or two attached, about 30 minutes. Remove from the oven and let cool slightly, then slice into wedges and serve warm or at room temperature.

Cook’s Note

Pureed tofu couldn't be simpler to make: Place the silken tofu in a blender and buzz it until smooth. You can also use the small bowl attachment of a food processor. The cornbread will keep, covered at room temperature, for up to 3 days.