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Servings:

The Corniest Cheddar Cornbread

You will want the corniest cheddar cornbread on the side of all of your favorite hearty meals, like chili and soups! It's so easy to make too.

Total Time

1hr 20min

0.0

0 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 1/2 cups

All-Purpose Flour

•

1 1/4 cups

Cornmeal

•

1/2 cup

Caster Sugar

•

2 tsp

Baking Powder

•

1 tsp

Salt

•

1 tsp

Ground Cumin

•

1 tsp

Paprika

•

1/2 cup

Butter

•

2/3 cup

Buttermilk

•

3/4 cup

Mascarpone Cheese

•

Eggland's Best Classic Eggs

•

2 ears

Corn

•

1 cup

Shredded Cheddar Cheese , divided

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C) and generously spray an 8x8-inch baking dish with cooking spray or other oil.

In a large mixing bowl, whisk the All-Purpose Flour (1 1/2 cups) , Caster Sugar (1/2 cup) , Cornmeal (1 1/4 cups) , Baking Powder (2 tsp) , Salt (1 tsp) , Ground Cumin (1 tsp) , and Paprika (1 tsp) together.

In another bowl, whisk the melted Butter (1/2 cup) , Buttermilk (2/3 cup) , Mascarpone Cheese (3/4 cup) , and Eggland's Best Classic Eggs (3) together. Pour those wet ingredients into the dry ingredients and whisk it all together just until it becomes a batter. Don't overwork it.

Fold in a heaping cup of the Corn (2 ears) , reserving the rest. Then fold in half of the Shredded Cheddar Cheese (1 cup) . Pour the batter and spread it out evenly in the pan, then sprinkle the remaining corn kernels and cheddar on top.

Bake for about 35-40 minutes, until a toothpick inserted in the very center comes out clean.

Let it cool for about half an hour, then cut and serve immediately! It also toasts up really well as leftovers.

Nutrition Per Serving

CALORIES

516

FAT

29.7 g

PROTEIN

12.3 g

CARBS

51.3 g