Buttermilk Cornbread with Monterey Jack Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes one 8-inch square cornbread
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons honey
- 2 large eggs
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 3/4 cup buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- Carbohydrate 283 g(94%)
- Cholesterol 560 mg(187%)
- Fat 81 g(125%)
- Fiber 10 g(39%)
- Protein 60 g(119%)
- Saturated Fat 46 g(232%)
- Sodium 3790 mg(158%)
- Calories 2099
Preparation Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix). Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
Preparation Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix). Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
