Fall is in the air, which means slow cookers and soup pots are being dusted off, ready to embark on the next two seasons’ cold weather “comfort food” frenzy. Whether it’s chili, stew, or Grandma’s chicken noodle soup, there’s nothing better than a warm, buttery hunk of cornbread to sop up the bottom of the bowl.
Boxed cornbread mixes are actually quite good, and it’s not a bad idea to keep a box or two in the pantry for short notice, empty cupboard readiness. On the other hand, making cornbread from scratch is quite simple and versatile, and once you see just how little fuss it takes to make homemade cornbread, you just might never need (or want) to buy a box again.
Moist Cheesy Cornbread
Prep/Finish: 5 minutes
Cook: 25 minutes
Serves: 4 to 6
1/3 cup salted butter, softened
1/2 cup sugar
2 large eggs, beaten
1 cup milk
1-1/4 cup all-purpose flour
1/2 cup cornmeal
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sharp white cheddar cheese
Preheat the oven to 400 degrees. Coat the inside of a 9×9” baking pan with non-stick spray. Set aside.
In a large mixing bowl, cream the butter and sugar together until smooth – about 1 minute with a hand-held mixer set on medium-high.
In a small bowl, combine the eggs and milk. In another small bowl, sift together the flour, cornmeal, baking powder, salt and pepper. With the mixer set on medium-low, add the flour mixture to the creamed mixture alternately with the egg mixture until everything is just combined – don’t over-mix. Use a wooden spoon to gently fold in the cheddar cheese.
Spoon the batter into the greased 9×9” pan and bake for 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Slice into squares and serve warm with butter.