Buttermilk Cheddar Cornbread
Perfect buttermilk cornbread with cheddar cheese made in minutes - no mixer required! Tender center, slightly crisp edges, pure heaven.
Servings: 10
Calories: 175kcal
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
Calories: 175kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 181mg | Potassium: 176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 267IU | Calcium: 101mg | Iron: 1mg