Cheddar-Buttermilk Corn Bread Recipe

Name: Cheddar-Buttermilk Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1 cup yellow cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces); 1 cup buttermilk; 2 large eggs; 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

Servings: persons

1 cup all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces)
1 cup buttermilk
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

1
Preheat oven to 400F.
2
Butter 8x8x2-inch metal baking pan.
3
Whisk first 6 ingredients in medium bowl to blend.
4
Mix in cheese.
5
Whisk buttermilk, eggs, and melted butter in another medium bowl to blend.
6
Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix.
7
Transfer batter to prepared pan.
8
Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes.
9
Serve warm or at room temperature.
10
(Can be made 1 day ahead.
11
Cool completely in pan on rack.
12
Cover with foil and store at room temperature.)

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all purpose flour, 1 cup yellow cornmeal, 1/4 cup sugar, 2 teaspoons baking powder, and more.

Yes, Cheddar-Buttermilk Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar-Buttermilk Corn Bread

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