Cheddar Corn Bread Recipes

CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 425°F (220°C).
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.
• Scoop into a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. (Do not overbake it or the cornbread will be dry.)
• Cut into wedges or squares and serve hot.

CHEDDAR SKILLET CORNBREAD

Steps:

• Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.

CHEDDAR CORNBREAD

Steps:

• In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

CHEDDAR CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F.
• Generously butter an 8 inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
• Mix in the buttermilk, eggs and melted butter.
• Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
• Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
• Let cool slightly in pan before serving.

CHEDDAR DILL CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

CHEDDAR BEER CORNBREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Place the stick of butter in an 8-inch by 8-inch baking dish and place it in the preheating oven just until the butter melts.
• Carefully remove the baking dish from the oven and remove six tablespoons of the melted butter. Set aside.
• Swirl the pan to distribute the remaining two tablespoons of butter.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, dry mustard, and smoked paprika. Sprinkle in 1 cup of the cheddar cheese and whisk until blended.
• Pour the beer over the flour mixture and stir until just blended. The dough will be wet, loose, and sticky.
• Sprinkle the remaining 1/2 cup cheese over the top.
• Pour the dough into the buttered 8-inch by 8-inch baking dish and spread evenly.
• Pour the six tablespoons of melted butter over the top.
• Bake for about 25 minutes until the middle is set and the top begins to turn golden brown.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

CHEDDAR CORNBREAD

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

CHEDDAR-BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)

CHEDDAR CORN BREAD

Steps:

• Preheat oven to 400°F.
• Into a large bowl sift together cornmeal, flour, sugar, salt, baking soda, and baking powder. Put butter in a well seasoned 8-inch cast iron skillet or a 1-quart baking dish and heat in middle of oven until melted. Swirl skillet or baking dish to coat bottom and sides with butter and pour excess into another large bowl.
• Whisk buttermilk and egg into bowl with butter. Stir buttermilk mixture and Cheddar into cornmeal mixture until just combined. Pour batter into hot skillet or baking dish and bake 20 minutes, or until a tester inserted in center comes out clean.
• Cool corn bread in skillet or baking dish on a rack 10 minutes. Corn bread may be made 1 day ahead and cooled to room temperature before being chilled, wrapped in foil. Cut corn bread into 8 wedges. Reheat corn bread, covered with a paper towel to retain moisture, in a microwave oven 30 seconds on high.

CHEDDAR BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°F Butter 8x8 baking dish.
• Sautee corn until lightly brown, set aside.
• Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
• Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
• Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
• Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
• (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).

CORN AND CHEESE BREAD

Steps:

• Preheat the oven to 400 degrees.
• In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well and add the shortening and one-half cup of the cheese. Stir to blend.
• Meanwhile, put the butter in a nine-inch skillet, preferably of black iron. Place it in the oven and heat until the butter melts without browning.
• Pour the batter into the skillet. Sprinkle with the remaining cheese and bake 30 minutes or until the bread is firm and golden brown on top.

LUCINDA'S CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapenos, if using.
• Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake, or the cornbread will be dry. Cut into wedges or squares and serve hot.