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
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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.