Take Your Cornbread to the Next Level with This Savory Addition
Whether you're making it to go with chili, top a casserole, go into a classic Southern Thanksgiving dressing, or even just fill out a plate at a potluck, cornbread is a delight.
And we like it here any which way: sweet, savory, even spicy. But this Cheddar-infused cornbread may just take top billing. It's a simple recipe—self-rising cornmeal mix works just fine, and takes a bit of the fuss out. But freshly grated Cheddar, both stirred into the batter and then sprinkled on top, where it gets toasted and just a little burnt, takes a near perfect food and makes it into something we dream about.
Do yourself a favor and get a really good sharp Cheddar for this one, like Tillamook or Cabot's extra sharp. We think you'll agree it's worth it.
Yields: 9 servings
Prep Time: 20 mins
Total Time: 45 mins
Ingredients
4 tbsp.
(1/2 stick) unsalted butter, melted, plus more for baking pan
1 c.
all-purpose flour, spooned and leveled
1 3/4 c.
self-rising white cornmeal mix, spooned and leveled
1 tbsp.
sugar
1/2 tsp.
kosher salt
2 1/3 c.
buttermilk
2
large eggs
6 oz.
Cheddar, grated (about 1 1/2 cups), divided
Directions
Preheat oven to 450°F. Generously butter a 9- by 9-inch baking pan.
Whisk together flour, cornmeal mix, sugar, and salt in a bowl. Whisk together buttermilk, eggs, melted butter, and 1 cup Cheddar in a second bowl. Add wet ingredients to dry ingredients and stir to combine. Transfer to prepared baking pan. Sprinkle with remaining 1/2 cup Cheddar. Bake until golden brown, 20 to 25 minutes.
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