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English Cheddar Cornbread

November 30, 2009 by Charles 4 Comments

In addition to cranberry sauce, cornbread and turkey just seem like one of those perfect pairings.

Cornbread is a so-called quick bread, because it doesn’t contain yeast, and doesn’t require any rising or kneading.  These traits make it perfect for Thanksgiving, when the number of dishes and burners going at once can be overwhelming.  Beyond being quick and easy to prepare, its hearty, yet uncomplicated – requiring basic pantry staples.

Another advantage to cornbread is its adaptability.  Cornmeal, flour, baking powder, and salt are a given, but beyond that, cornbread is open to interpretation.  You can add fresh herbs or corn kernels; you can add onion, shallots, or garlic.  I’ve even see people add pecans and walnuts.  Beyond that, you can play with different types of Cheddar, and alternate between milk, buttermilk, and sour cream.  There’s no going wrong.

English Cheddar Cornbread

PREP TIME: 15 minutes
COOK TIME:35 minutes
YIELD: Serves 8

WHAT TO GRAB:
1 cup flour
1 cup stone-ground, medium-grind cornmeal
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1 1/4 cup buttermilk
1/4 cup vegetable oil
1 egg
3 tablespoons sugar
1/4 teaspoon baking soda
3/4 cup unsalted, canned corn
1 cup grated Seaside English Cheddar

HOW YOU DO IT:

1.  Preheat the oven to 375 degrees.  In a large bowl, sift together the flour, cornmeal, baking powder, and salt.  In a separate bowl, whisk together the buttermilk, oil, egg, sugar, and baking soda.  Working in batches, add the wet ingredients to the dry, mixing until just combined.  Fold in the corn and shredded cheese.

2.  Grease a nine-inch baking dish.  Fill the dish with the batter, and smooth with a rubber spatula.  Bake for 30 to 35 minutes, or until golden brown and a toothpick comes out clean.  Cool on a wire rack for 5 minutes.  Cut into wedges and serve!

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Related

Filed Under: Breads Tagged With: Cheddar, Cheese, Corn, Quick and Easy, Southern, Thanksgiving

Previous Post: « Cranberry Sauce
Next Post: Endive Gratin »

Reader Interactions

Comments

  1. cookingupaphd

    December 1, 2009 at 8:16 PM

    I’m not a huge cornbread fan, but this looks great.

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  2. Caitlin

    December 2, 2009 at 5:46 PM

    Delish, a nice subtle flavor! I think it’s especially good for people who are put off by overly sweetened cornbreads (hi mom!).

    Loving the clarity of your new camera!

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  3. Charles

    December 2, 2009 at 6:40 PM

    Better than Mom’s, huh? No comment!!

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  4. Caitlin

    December 3, 2009 at 9:57 AM

    Don’t let your ego get ahead of you — my mom doesn’t make sweet cornbread; she dislikes it!

    😮

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