Daily Schedule

Tuesday, November 24, 2009

Please Enjoy the Cornbread

I hope you enjoy eating these adorable loaves as much as we enjoyed making them!



Cheddar-Buttermilk Cornbread


Bon Appetit

1 cup all purpose flour
1 cup yellow cornmeal

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt
1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces)

1 cup buttermilk

2 large eggs

1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly

Preheat oven to 400°F. Butter 8×8x2-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.)

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