The Corniest Cheddar Cornbread

I don’t think it gets much better than a big tray of fragrant cornbread coming out of the oven. It is so fantastic on the side of meals like chili, soups, you name it. What is even better is how simple it is to make. The batter is basically like muffin batter where you simply stir the wet ingredients into the dry ingredients. Let me tell you, you will want this version of the corniest cheddar cornbread in your life immediately on the side of your next dinner. The crumb is so tender and not dry like a lot of other cornbreads. The cheese and fresh corn kernels give it so much fantastic flavor and texture too!

That lovely aforementioned batter fit perfectly in my 8 x 8 pan to make it nice and tall. Just to really take it over the top, I sprinkled extra corn kernels and shredded cheese on top. It just gave the cornbread so much interest.
After 35-40 minutes, the cornbread was gorgeously golden around the edges and on top, but was still nice and soft in the middle. I wanted to serve it still warm, but it had to cool considerably for about 30 minutes before I cut into it.

Oh my goodness, when I bit in I was so happy. There was sweetness from the sugar and the corn balanced with smokey cumin and paprika. I adored the texture the cheese and corn kernels gave it. Hope you all love it too! xoxo

The Corniest Cheddar Cornbread
The Corniest Cheddar Cornbread
5 from 2 votes
The Corniest Cheddar Cornbread
The Corniest Cheddar Cornbread
Prep Time
15 mins
Cook Time
40 mins
 

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.

Course: Side Dish
Cuisine: American
Keyword: Cornbread, The Corniest Cheddar Cornbread
Servings: 8
Calories: 371 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups cornmeal
  • 1/2 cup super fine sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 stick butter melted and cooled
  • 2/3 cup buttermilk
  • 3/4 cup mascarpone cheese
  • 3 whole eggs
  • 2 ears fresh corn husked and cut from the cob
  • 1 cup shredded cheddar cheese divided
Instructions
  1. Pre-heat the oven to 400 and generously spray an 8 x 8 baking dish with cooking spray. In a large mixing bowl, whisk the flour, cornmeal, sugar, baking powder, salt, cumin and paprika together. In another bowl, whisk the melted butter, buttermilk, mascarpone, and eggs 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 kernels, reserving the rest. Then fold in half of the cheddar. 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 cleanly. Let it cool for about half an hour, then cut and serve immediately! It also toasts up really well as leftovers.

Nutrition Facts
The Corniest Cheddar Cornbread
Amount Per Serving (1 large square)
Calories 371 Calories from Fat 167
% Daily Value*
Fat 18.5g28%
Saturated Fat 10.6g66%
Cholesterol 107mg36%
Sodium 537mg23%
Potassium 417mg12%
Carbohydrates 41.8g14%
Fiber 2.8g12%
Sugar 15.4g17%
Protein 12.4g25%
Calcium 160mg16%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
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. #cornbread #corn #cheddar #thecorniestcheddarcornbread #jeanieandluluskitchen

10 thoughts on “The Corniest Cheddar Cornbread”

  1. I love cheddar corbread and biscuits. I never thought of putting corn in my cornbread though! this looks amazing

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