Jessica's Cheddar and Cut Corn Cornbread is perfect with chili, stew, or soup. Or on any day that is chilly, rainy or you simply want cornbread. Especially when you want cornbread!
Life lately has been very busy! We have our home up for sale and while I have always known selling a house and getting ready to move is a lot of work, for our blended family it is more work! It just is! My guess is we have continued to accumulate household items, yard items, and baby needs. In amounts not understood until now. Because one thing is true, moving day definitely shows you how much stuff you have!
How busy, you might ask? Well, this post was intended for last Monday and here I am getting it out (finally) on Wednesday ten days later! Needless to say, the cornbread is long past eaten, and honestly, I am already thinking about the next pan of cornbread that we will make. Cornbread is that one quick bread we just don't eat often enough in my opinion. Each time a pan comes out of the oven, it is gone quick as a wink with our dinner that evening. Which tells me we need to make it more often...
This is perfect with chili, and that is how we enjoyed it.
This pan of Jessica's Cheddar and Cut Corn Cornbread was a delicious suggestion from daughter #1, and it was exactly what we needed, to go with the pan of homemade chili, she made. While it may be warmer where you live, we are having a cold and wet spring here in our part of Montana, and chili with cornbread was exactly what we needed to warm our insides after working outside in the damp cold. So far the potatoes planted in the garden have gotten all the water needed from falling rain. Not once since dropping the sprouted spuds in the soil have I had to water them. Which worked out quite well for a busy day, but it does speak to the amount of rain that has fallen...
This rendition of Jessica's Cheddar and Cut Corn Cornbread is based upon our go-to recipe for cornbread. Why? Because once you have a recipe that turns out perfect each and every time, why start from scratch when developing a new recipe? One of the best time savers in a kitchen is tried and true recipes that are easy to change up for a new flavor to offer the family. And this one does not disappoint!
PS while the directions suggest 2 mixing bowls, often when I am working with a quick bread recipe, I will use one bowl. Simply mix the dry ingredients, make a dry well in the center and add the wet ingredients. Mix them together, then mix the wet into the dry. Saving on dirty dishes to wash...
Some additional thoughts on this recipe:
I like to use masa corn flour in cornbread as much as I do regular cornmeal. I enjoy the flavor and the digestibility of masa corn flour.
Feel free to add a dash of hot sauce to the batter when stirring it all together.
And if your family prefers a different cheese, by all means, use that one!
While I love the crust on cornbread when cooked in a cast iron pan, feel free to use a 9-inch baking pan if desired.
When using frozen corn kernels you may need to bake for a few minutes longer.
Ingredients needed for this recipe:
- cornmeal or corn masa flour
- whole wheat flour
- baking powder
- salt
- eggs
- milk
- oil
- coconut oil
- sugar
- cheddar cheese
- cooked corn
You will also need the following:
- cast iron skillet
- measuring cups
- measuring spoons
- medium-sized mixing bowls - 2
- silicone spatula
- kitchen spoon
Now we are ready to begin!
Jessica's Cheddar and Cut Corn Cornbread
by the seat of my pants
425-degree oven
Preheat the oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot.
Note: The coconut oil makes a delicious crunchy crust!
1 c cornmeal OR masa corn flour
1 c whole wheat flour, we prefer sprouted white whole wheat
1/3 c sugar
3 t baking powder
1/2 t salt
2 eggs
1/3 c oil
1 1/2 c milk, note, use 1 3/4 c milk for masa corn flour
1 c cornmeal OR masa corn flour
1 c whole wheat flour, we prefer sprouted white whole wheat
1/3 c sugar
3 t baking powder
1/2 t salt
2 eggs
1/3 c oil
1 1/2 c milk, note, use 1 3/4 c milk for masa corn flour
1 - 2 c grated cheddar cheese
1 c cooked corn, frozen works great
Combine all of the dry ingredients in a medium-size bowl, and whisk to combine. Make a "well" in the center of the dry ingredients, and set it aside.
Using the same whisk, in a medium-sized mixing bowl, beat together the milk, oil, and eggs. Set aside.
When the oven is preheated, it is time to make the cornbread batter.
Using the same whisk, in a medium-sized mixing bowl, beat together the milk, oil, and eggs. Set aside.
When the oven is preheated, it is time to make the cornbread batter.
Add the milk mixture to the bowl of dry ingredients. Mix together completely, leaving no wet streaks or dry streaks. Fold in the cut corn and most of the grated cheddar cheese.
Remove the skillet (remember it is very hot!) from the oven and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan.
Pour the batter into the pan. Sprinkle with any remaining grated cheese.
Reduce the oven temperature to 400 degrees, return the cornbread pan to the oven, and bake for 25 minutes, or until done in your oven.
Remove carefully, cut into pieces, and serve.
Storage options for Jessica's Cheddar and Cut Corn Cornbread. Store covered at room temperature for up to 24 hours. Store in the refrigerator for longer periods of time.
UPDATE:
For your convenience, a "copy and paste" version of Jessica's Cheddar and Cut Corn Cornbread has been
included below.
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Printable "copy and paste" version:
Jessica's Cheddar and Cut Corn Cornbread
by the seat of my pants
425-degree oven
Preheat the oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot.
Note: The coconut oil makes a delicious crunchy crust!
1 c cornmeal OR masa corn flour
1 c whole wheat flour, we prefer sprouted white whole wheat
1/3 c sugar
3 t baking powder
1/2 t salt
2 eggs
1/3 c oil
1 1/2 c milk, note, use 1 3/4 c milk for masa corn flour
1 c cornmeal OR masa corn flour
1 c whole wheat flour, we prefer sprouted white whole wheat
1/3 c sugar
3 t baking powder
1/2 t salt
2 eggs
1/3 c oil
1 1/2 c milk, note, use 1 3/4 c milk for masa corn flour
1 - 2 c grated cheddar cheese
1 c cooked corn, frozen works great
Combine all of the dry ingredients in a medium-size bowl, and whisk to combine. Make a "well" in the center of the dry ingredients, and set it aside.
Using the same whisk, in a medium-sized mixing bowl, beat together the milk, oil, and eggs. Set aside.
When the oven is preheated, it is time to make the cornbread batter.
Using the same whisk, in a medium-sized mixing bowl, beat together the milk, oil, and eggs. Set aside.
When the oven is preheated, it is time to make the cornbread batter.
Add the milk mixture to the bowl of dry ingredients. Mix together completely, leaving no wet streaks or dry streaks. Fold in the cut corn and most of the grated cheddar cheese.
Remove the skillet (remember it is very hot!) from the oven and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan.
Pour the batter into the pan. Sprinkle with any remaining grated cheese.
Reduce the oven temperature to 400 degrees, return the cornbread pan to the oven, and bake for 25 minutes, or until done in your oven.
Remove carefully, cut into pieces, and serve.
Storage options for Jessica's Cheddar and Cut Corn Cornbread. Store covered at room temperature for up to 24 hours. Store in the refrigerator for longer periods of time.
~~~~
I'd love this cornbread, sounds so yummy -- I wonder if it would make any difference if I used almond milk, as we don't use cow's milk ever.
ReplyDeleteNickie I think Almond Milk would work fine. Many times cornbread is made with water, cows milk is not mandatory.
DeleteMy husband is a big cornbread fan. I think he would like this recipe.
ReplyDeleteEveryone here enjoyed it, I hope you give it a try! Thanks for stopping by, I appreciate it.
DeleteWe just started cooking cornbread in our cast iron pan last year and I LOVE it that way! I'm not typically a fan of cornbread but that crunch crust is delicious. Thanks for sharing this recipe with us. Pinned.
ReplyDeleteJoanne, any time! Thanks for hosting, I appreciate it.
Deletei love cornbread. just wondering what cut corn is?
ReplyDeleteCorn cut off the cob. I prefer frozen corn for the convenience, but hey, leftover corn on the cob can certainly be used!
DeleteThis looks so delicious! My mom used to make something kind of similar, and I really like the corn inside the cornbread!
ReplyDeleteThanks for sharing it at the Sunday Sunshine Blog Hop!
Laurie
Laurie, you are so welcome!
DeleteThanks for sharing Melynda at Inspire Me Monday at Create With Joy. This is my kind of cornbread! :-)
ReplyDeleteThank you! Have a great week ahead, and thanks for hosting.
DeleteThanks for sharing at the What's for Dinner party - sorry to be stopping by so late AND your bread is featured tomorrow! Hope to see you at tomorrow's party too! Enjoy the weekend.
ReplyDeleteThank you Helen, have a great week ahead and as always thanks for hosting.
DeleteThat looks so very yummy. #alittlebitofeverything
ReplyDeleteThank you, we are big cornbread fans around here! Thanks for stopping by, and have a great day.
DeleteI'm featuring you when the next To Grandma's house we go link party starts - Thanks for sharing with us, happy summer!
ReplyDeleteThank you Tarahlynn!
DeleteThanks for sharing at My Big Fat Menopausal Life's Share the Wealth Party!! Hope to see you at tomorrow's party too!
ReplyDeleteThank you Helen, have a great week ahead and as always, thanks for hosting!
Delete