Zutaten für Cheddar Buttermilk Cornbread
- All Purpose Flour
- Yellow Cornmeal
- Sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Pepper
- Extra Sharp Cheddar Cheese
- 1 cup buttermilk
- 1 large egg
- Unsalted Butter
- 1 cup corn kernels
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Zubereitung von Cheddar Buttermilk Cornbread
- Preheat oven to 400°F (200°C). Grease an 8x8 inch baking pan.
- In a large skillet, sauté 1 cup of corn kernels until lightly browned. Set aside.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup cornmeal, ½ cup grated cheddar cheese, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- Add the sautéed corn to the dry ingredients and gently stir to combine.
- In a separate bowl, whisk together 1 cup buttermilk, 1 large egg, and ¼ cup melted unsalted butter.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let cool slightly before serving warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
76g
Fat
150g
Carbs
25g
