Cheesy Corn Bread

cheesy-corn-bread
Photo by Roland Bello
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  • Serves 12
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    Nutritional Information

    Per Serving

    • Calories 370 calories
    • Fat 20 g
    • Sat Fat 11 g
    • Cholesterol 100 mg
    • Sodium 900 mg
    • Protein 13 g
    • Carbohydrate 37 g
    • Sugar 6 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 285 mg

Heat oven to 400° F. Butter a 9-by-13-inch cake pan; dust with flour.

Whisk the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne in a bowl. In a separate bowl, whisk the butter, buttermilk, and eggs, then stir in the cheese. Stir the wet ingredients into the dry ingredients until combined. Spread evenly in the prepared pan.

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan until warm. Cut into squares.

Ingredients

  1. Check 3/4 cup (1-1/2 sticks) unsalted butter, melted, plus more for the pan
  2. Check 1-1/2 cups all-purpose flour, plus more for the pan
  3. Check 2-1/2 cups yellow cornmeal
  4. Check 2 tablespoons sugar
  5. Check 4 teaspoons baking powder
  6. Check 2 teaspoons baking soda
  7. Check 2 teaspoons kosher salt
  8. Check Pinch of cayenne pepper
  9. Check 3 cups buttermilk
  10. Check 3 large eggs
  11. Check 10 ounces mozzarella, cut into ½-inch cubes (2 cups)

Directions

  1. Heat oven to 400° F. Butter a 9-by-13-inch cake pan; dust with flour.
  2. Whisk the flour, cornmeal, sugar, baking powder, baking soda, salt, and cayenne in a bowl. In a separate bowl, whisk the butter, buttermilk, and eggs, then stir in the cheese. Stir the wet ingredients into the dry ingredients until combined. Spread evenly in the prepared pan.
  3. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan until warm. Cut into squares.