This is a variation of Grandmother's Buttermilk Cornbread.
If you have a special cheese such as an aged or extra sharp cheddar or an especially tasty pepper jack, then this is a good way to showcase it. This recipe assumes you have a pretty strong cheese, otherwise you can use up to 12 oz. of cheese to make it that much cheesier.
Ingredients
Cheesy Corn Bread
Ingredient
Amount
Calories
Fat (g)
Carbs (g)
Prot (g)
Egg, Whole, Raw
2 Large
148
10
0.8
12.6
Butter, Unsalted
1 Stick
815
92.1
0.1
1
Salt
1 Teaspoon
0
0
0
0
Cornmeal
1 Cup
832
4
176.8
19.2
Buttermilk (1%)
1 Cup
98
2.2
11.7
8.1
Sugar, granulated
0.5 Cup
440
0
113.6
0
Cheese, Cheddar
8 Ounce
912
75.2
3.2
56.8
Flour, AP
1 Cup
455
1.2
95.4
12.9
Baking Soda
0.5 Teaspoon
0
0
0
0
Total:
3700
184.7
401.6
110.6
Per Serving:
308
15.4
33.5
9.2
Instructions
click for a larger image
Butter and flour a 9x9 baking pan and preheat the oven to 375 degrees.
Then get a mixing bowl for the corn meal.
Mix in the buttermilk. If using course ground corn meal, you may want to let it soak so that larger grains have time to soften.
Melt the butter and then mix in.
Add the sugar and mix.
Then add the eggs, one at a time.
Add in the flour, salt and baking soda and mix until smooth.
Finally fold in the shredded cheese.
For a cheesier corn bread, use a sharper cheese or use up to 12 oz.
Pour into the prepared baking pan and bake for 30-40 minutes until a toothpick inserted comes out clean.
