Cheddar-Buttermilk Corn Bread
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- 2 teaspoons baking powder
- 1 cup (packed) coarsely grated extra-sharp cheddar cheese (about 4 ounces)
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. DO AHEAD Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.