Hey, y’all! I think the time has come in our baking journey to take a trip to the south. Well, that’s the stereotype these days at least for the deliciousness that is cornbread. There are so many origination stories, but it is commonly believed that Native Americans were the first to create cornbread, which then became largely adopted by European settlers. Since those early days, this sweet bread has been adapted in so many ways, and I have yet to come across one I mind.
It’s the perfect bread to add to a plethora of dishes. Gumbos, creamy soups, beans, and all the bar-be-que a Southern cookout can dream of. Cornbread is one of the chameleons of food, going by Johnny Cakes when thin batter fried, or Corn Pone when baked over an open fire, or even polenta when made the Italian way. It’s no wonder considering it’s a food that has been around since before our own country was formed.
Here we add a bit of spice to the original basic cornbread, bake it, and then typically, in my family, make it over and over again.
What you’ll need
A good skillet. The skillet you use in this bake can determine the outcome of your bread. Consider the height you are looking to achieve while also getting an even bake. If you don’t have a skillet, fret not as a baking dish will still do the trick. I also recommend serving the final dish in the same skillet it’s cooked in (preferably slathered in some butter).
The star of the add-ins to the basic cornbread is cheddar cheese, hence it featured in the title. If you have a preferred cheese you’d like to try for a different variation, please do!
Leave me a comment and let me know what you go with and how it turns out.
Cornbread with Cheddar Cheese
Ingredients
- 1 cup flour (sifted)
- 2 cups cornmeal
- 3 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 eggs
- 1 cup buttermilk
- 1 can (14.75oz can) cream-style corn
- 1 cup chopped onion
- 1 cup grated cheddar cheese
- 1 cup diced red peppers
Instructions
Preheat oven to 350F.
- Whisk together all of your dry ingredients.
- Separately mix buttermilk, eggs, and creamed corn (the wet ingredients).
- Pour your wet ingredients into the dry and stir all together until well combined.
- Mix in cheddar cheese, onions and red peppers and fold into your batter.
- Pour your batter into your bread pan.
- Bake for 1 hour.
Try making it with Corn Spinach Feta Muffins.
