Monday, August 4, 2014

Cheesy Cornbread

I am a serious fan of cornbread. Whether it be traditional cornbread, fresh corn bread, gluten free yogurt cornbread, or one of my various corn muffins, I cannot get enough of the stuff. I'm from the south, so cornbread is strictly unsweetened. Other than that factor, you can do pretty much whatever you want with it to make a delicious loaf. (Is cornbread even considered a loaf?)

cheesy cornbread (9)

Anyway, I made this cornbread exceptionally delicious with the addition of cheese. Tons and tons of cheesy goodness along with some delicious spices yielded a great treat.

Love at first bite. And second, and third, and you get my point....

cheesy cornbread (1)


Cheesy Cornbread
1 cup flour
1 cup cornmeal
½ tsp salt
1 tsp baking powder
2 tsp baking soda
1 tsp Herbs de Provence
1 cup buttermilk
1 egg
¼ cup butter, melted
1 cup cream cheese
2 cups shredded mozzarella, parmesan, and provolone cheese

Preheat your oven to 400 degrees, and oil a 13.25”X9.25” baking dish. Blend together the cream cheese, buttermilk, butter, and egg. In a large bowl, stir together the flour, cornmeal, baking powder, salt, baking soda, 1 cup cheese, and herbs. Combine the wet and dry ingredients. Pour into the prepared baking dish, and cook for 10 minutes. Remove from the oven and top with the remaining cheese. Bake for another 10 minutes. Broil on high for 2-3 minutes until the cheese browns. Let the bread cool for 10 minutes before devouring.

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