Cornbread with Corn and Cheese
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cream-style canned corn
- 1cup stone-ground yellow cornmeal
- 3eggs
- ¼teaspoon salt
- ½teaspoon baking soda
- ¾cup buttermilk, whole or reduced fat
- ⅓cup olive oil
- 1cup coarsely grated extra-sharp aged white Cheddar cheese
- 2tablespoons unsalted butter
Nutritional analysis per serving (9 servings)
242 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 7 grams protein; 259 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oven rack in middle of oven. Heat to 400 degrees.
- Step 2
Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
- Step 3
Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
- Step 4
Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
Private Notes
Comments
no flour?
Since this is my 1st time using NYT cooking, it was truly disappointing. This corn bread was inedible and I threw the whole thing out. I’ve never done that ever with any recipe ever so… don’t even bother.
It was bland. Needed a bit of a kick. Maybe jalapeño a bit of sugar etc. cooks up quickly
I loved the texture of this cornbread, but it had no flavor. Very odd, considering the sharp cheddar I used...
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