Corn & Cheese Bread

On cold days like today, I love to hunker down with a piping hot bowl of chili and a big slab of this bread.  Most of the trails I walk with the dogs or ride my horse on are off limits right now due to rifle season.  Eleven more days to go.  The beach is a safe place to go walk but Yee Gads – the wind packs a wallop to my core temperature.   In addition to the wind, there was a sleet/hail combination last night.  But thoughts of my cornbread kept me motivated to walk a mile down the beach and it felt amazingly  good to turn around and have the wind at my back.  This is a good time of year to work in the warm kitchen and our freezer is getting stocked with leftovers.  When the snow begins to fly, we will be really thankful to have meals ready to go after a good ski!

I think the corn and cheese makes this recipe a standout over a basic corn bread.

Ingredients

1 cup cornmeal

1 cup flour

1 Tablespoon baking powder

1 cup buttermilk (since we aren’t big milk drinkers, I keep this powder in the fridge for recipes like this)

1 egg

2 Tablespoons sugar/honey

3 Tablespoons melted butter

1 cup defrosted corn

1/2 cup grated cheese (cheddar/Colby-Monterrey jack/pepper jack)

Directions

Preheat oven to 350 degrees

Butter or oil your 8 inch square pan or 9 inch cast iron skillet

Mix dry ingredients in bowl,  mix wet (milk, egg, sweetener, butter) ingredients seperately,  stir them together until just incorporated, stir in cheese* and corn

*You can save a little cheese for the top if you desire

Pour batter into pan and bake for about 25 minutes until center is firm.  This tastes delicious hot or at room temperature.

5 Comments

Filed under Appetizers/Side Dishes

5 responses to “Corn & Cheese Bread

  1. Pam

    Polenta pie was pleasing, and then some.
    Corn bread sounds yummy, but where’s the chili recipe?! I love that combo, too. Guten Apetit,

  2. Susan

    I may try this cornbread for Thanksgiving!

  3. Liz

    Sounds great! (Sometimes baking amounts are different in England as the flour is milled differently, so doesn’t measure/weigh the same, but will give it a try.)Looking forward to it.

    • I will try to post weights in the future for you. I know they are more accurate than measuring and would probably give you closer results even though our flours may not be milled the same. We have a really nice scale that Boucci always uses and it is located in a convenient spot on the counter, however I am sometimes a lazy baker and don’t use it. I thought of you today when I was out riding my horse. 🙂

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