Buttermilk Cornbread With Monterey Jack Cheese
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Yellow Cornmeal2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Salt3 cup
Buttermilk2 large
Egg3 tbsps
HoneyDirections:
1
Stir in cheese
2
Preheat oven to 425°F
3
Butter 8x8x2-inch metal baking pan
4
Whisk first 5 ingredients in medium bowl to blend
5
Whisk buttermilk, eggs, and honey in another medium bowl to blend
6
Add butter; whisk until blended
7
Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix)
8
Transfer batter to prepared pan
9
Bake until tester inserted into center of bread comes out clean, about 15 minutes
10
Cool completely in pan on rack
11
(Can be made 1 day ahead
12
Cover; store at room temperature
13
) Preheat oven to 425°F
14
Butter 8x8x2-inch metal baking pan
15
Whisk first 5 ingredients in medium bowl to blend
16
Stir in cheese
17
Whisk buttermilk, eggs, and honey in another medium bowl to blend
18
Add butter; whisk until blended
19
Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix)
20
Transfer batter to prepared pan
21
Bake until tester inserted into center of bread comes out clean, about 15 minutes
22
Cool completely in pan on rack
23
(Can be made 1 day ahead
24
Cover; store at room temperature)