Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Cheese Cornbread
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- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 93 mg
- Sodium
- 337 mg
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.
- Level: Easy
- Total: 45 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 326
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 93 mg
- Sodium
- 337 mg
Ingredients
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.
