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.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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.
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Waqas Malhi
[email protected]I've tried many cornbread recipes, but this one is by far the best.
Owam Mnukwa
[email protected]This cornbread is perfect for a summer cookout.
Evon Henson
[email protected]I made this cornbread for my husband's birthday and he loved it.
Sajid Jibhai
[email protected]This cornbread is so moist and fluffy.
Cathy Musso
[email protected]I love the cheesy flavor of this cornbread.
Daberechi Chiemela
[email protected]This cornbread is a great way to use up leftover corn.
Joshua Meehan
[email protected]I've made this cornbread several times and it's always a hit with my family and friends.
Nada Shreif
[email protected]This cornbread is so easy to make and it always turns out perfect.
Rizwan Bettani
[email protected]I made this cornbread for a potluck and it was a huge hit! Everyone loved it.
Dodo Lolo
[email protected]This cornbread was absolutely delicious! It was so moist and flavorful, and the cheese added a nice touch of richness. I will definitely be making this again.