Easy Buttermilk Cheddar Cornbread From Scratch
Easy, moist, cheddar-y Cornbread!
Equipment
- 8X8 baking dish
Ingredients
- 1 cup all purpose flour 133 g
- 1 cup cornmeal 153 g
- 1/4 cup sugar 50 g
- 2 teaspoons baking powder 8 g
- 1 teaspoon baking soda 6 g
- 1 teaspoon salt 6 g
- 1 1/2 cup grated sharp cheddar cheese
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup salted butter melted, cooled slightly
Instructions
- Pre-heat oven to 400 degrees. Butter an 8X8 metal baking dish.
- Mix the flour, cornmeal, baking soda, baking powder, sugar, and salt in a large bowl. In a separate small bowl whisk together the buttermilk, butter, and eggs.
- Add the milk mixture to the dry ingredients, add the cheese and then mix until just it's all incorporated - don't over mix.
- Pour into greased baking dish and bake until top begins to golden and tester comes out cleanly.
- Cool a little in pan or on rack and serve warm.
- Store in an airtight container or foil at room temperature.
