Corny Cheddar Cornbread
This is a dense, chewy cornbread. One piece will fill you up!
2 cups cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons sea salt
1/4 cup cane sugar
2 1/2 cups buttermilk*
1/2 cup butter, melted
2 eggs, beaten
2 cups sharp cheddar cheese, grated
2 cups corn, fresh or frozen/thawed
- Heat oven to 350°F. Spray a 9 x 13 inch pan with cooking spray.
- In a large bowl, combine all the dry ingredients. Add the buttermilk, eggs, and melted butter. Stir until blended. Fold in the corn and cheddar cheese.
- Pour batter into prepared pan and bake for 45 – 50 minutes, or until a knife inserted into the center of the cornbread comes out clean. Cool slightly and cut into squares.
*If you don’t have buttermilk, stir 1 teaspoon cider vinegar into the milk and let sit a couple minutes.