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Cheesy Corn Bread

Source:		Allrecipes.com
Yield:		9x9 Baking Dish
Serving Size:		1 Square
Servings:		12

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.