A twist on basic cornbread recipe with added cheddar cheese to enhance the flavour of a classic and simple cornbread. I bought my yellow cornmeal on impulse without having any idea what to do with it. It happens when I'm in a shop supplying baking ingredients all the impulse buying taking place the moment you were surrounded with exotic and hard to resist stuffs.
Back home, i immediately started to surf net for an ideal recipe using cornmeal and came across of this simple and easy cornbread which i made a little changes with the measurement and opted to add cheddar cheese to enhance the flavor and taste. Thank goodness the cornbread turns out absolutely wonderful and I'm totally overwhelmed with the result. Cornbread made an ideal companion on cold night to serve along hot piping soup. Dunk a chunk of cornbread in your favorite soup and enjoy.
Ingredients
2 cups yellow cornmeal
1 cup + 3 tbsp cheddar cheese
1 1/3 cups all purpose flour
2/3 cup softened butter
1 3/4 cups buttermilk
3 eggs, room temperature
3 tsp baking powder
2 tbsp granulated white sugar
1 tsp salt
Methods
Preheat oven to 400'F or 204'C . Line a 9'inch baking pan with parchment paper and keep aside.
In a bowl combine all purpose flour,cornmeal,salt and baking powder.
In a large bowl beat butter and sugar till soft and fluffy.
Add eggs and buttermilk and beat for another 1-2 minutes.
Add the flour mixture into the wet ingredients and stir just to combined.
Stir in the cheddar cheese and pour batter into the prepared baking pan.
Sprinkle with 3 tablespoon cheddar cheese and sugar
Bake for 30-35 minutes or until a skewer insert in the center of the loaf comes out clean.
Cool on wire rack.
Slice and serve
Notes
- Do not over mix the batter
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