Buttermilk Cheddar Cornbread
Perfect buttermilk cornbread with cheddar cheese made in minutes - no mixer required! Tender center, slightly crisp edges, pure heaven.
Ingredients
- 1/4 cup (4 Tablespoons) unsalted butter
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili powder
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup grated cheddar cheese
- honey for serving (optional)
Instructions
- Preheat oven to 400 degrees F. Lightly coat a 9x9” baking pan with cooking spray and set aside.
- Melt the butter in a large liquid measuring cup or bowl. Set aside to cool slightly.
- In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and chipotle chili powder. Whisk or blend with a fork, then set aside.
- Add buttermilk and egg to the melted butter, and whisk or blend with a fork until the liquid mixture is smooth. Pour liquid ingredients into the mixing bowl with the dry, and fold together just until evenly combined. Gently fold in the cheddar.
- Scrape the batter out into the prepared baking pan. Bake for 18-20 minutes, just until the cornbread is set and the edges begin to pull away from the sides of the pan. Let cool on a wire rack before slicing and serving.
Notes
- The chipotle chili powder is optional, if you don't have it on hand, but it does add a nice touch of flavor. It's such a small amount that it will not make the cornbread spicy!
Nutrition Estimate
Calories: 175 kcal, Carbohydrates: 20 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 36 mg, Sodium: 181 mg, Potassium: 176 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 267 IU, Calcium: 101 mg, Iron: 1 mg
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