Cheddar Corn Bread Wedges
This savory cheddar cornbread is a delightfully cheesy and comforting dish that is perfect for any occasion. The combination of cornmeal, extra-sharp cheddar cheese, and buttermilk creates a moist and flavorful cornbread that pairs perfectly with a variety of dishes. Easy to prepare and bake, this recipe is sure to become a staple in your home cooking repertoire.
— Constant Cookbook
Ingredients
- 1 teaspoon butter, at room temperature, for
- greasing pie dish
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 3/4 cup shredded extra-sharp cheddar cheese
Instructions
- Before you start, be sure an adult is nearby to help.
- Preheat an oven to 375°F. Lightly grease a 9-inch glass pie dish with the soft butter.
- In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir with a table fork until well blended.
- In another bowl, combine the buttermilk, oil and egg. Mix with the fork until well blended.
- Pour the buttermilk mixture into the flour mixture. Gently stir with a rubber spatula until almost blended. Add the cheese and stir just until blended.
- Using the rubber spatula, scrape the batter into the prepared pie dish. Bake until the corn bread is browned on top and a toothpick inserted into the center comes out clean, about 25 minutes. Using oven mitts, remove the pie dish from the oven and set it on a wire rack to cool.
- Using a sharp knife, cut the corn bread into 12 wedges. Serve warm or at room temperature. Serves 12.
- Adapted from Williams-Sonoma <I>The Kid's Cookbook,</I> by Abigail Johnson Dodge (Time-Life Books, 2000).
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