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!
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
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.
- 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
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.