Create Moist Cheesy Cornbread From Scratch In 30 Minutes.

Posted by aMusingFoodie in Blog, meals for moms on Tue, Nov 1, 2011

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 cornbread recipe

moist homemade cornbread

Moist Cheesy Cornbread

Prep/Finish:    5 minutes
Cook:        25 minutes
Serves:        4 to 6

Ingredients
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

Directions
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.

About Liza Hawkins

With her down-to-earth approach to food, and a dash or two of snark, Liza enjoys eating, reading, cooking, dining and writing on a daily basis. By day, she's an insurance professional, by night she gracefully (or not sometimes) barrels through life keeping up with her blog (a)Musing Foodie, other freelance writing jobs, non-profit work, Twitter and Facebook, her kids, her husband, and whatever else happens to fill her plate. Read her blog here: www.amusingfoodie.com

One Response to “Create Moist Cheesy Cornbread From Scratch In 30 Minutes.”

  1. Laura Holmes

    This is a delicious light sweet cornbread recipe that I will make again. Next time Ill try it without the cheese. Its so moist it will be fine without it. I got tired of the one from the box & the recipe on the cornmeal bag was awful. If you found this on a search give it a try.

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