Cornbread with Corn and Cheese
Published November 14, 2006
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup cream-style canned corn
1 cup stone-ground yellow cornmeal
3 eggs
¼ teaspoon salt
½ teaspoon baking soda
¾ cup buttermilk, whole or reduced fat
⅓ cup olive oil
1 cup coarsely grated extra-sharp aged white Cheddar cheese
2 tablespoons unsalted butter
Nutritional analysis per serving
15 grams carbs; 75 milligrams cholesterol; 242 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 1 gram fiber; 259 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oven rack in middle of oven. Heat to 400 degrees.
- Step 2
Combine corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well; add oil and ¾ cup of the cheese. Stir to blend.
- Step 3
Place butter in 9-by-9-inch baking pan and put in oven until melted, not browned.
- Step 4
Pour batter into pan. Sprinkle with remaining cheese. Bake for 20 minutes or until tester inserted in center comes out clean.
Private Notes
Comments
no flour?
Since this is my 1st time using NYT cooking, it was truly disappointing. This corn bread was inedible and I threw the whole thing out. I’ve never done that ever with any recipe ever so… don’t even bother.
It was bland. Needed a bit of a kick. Maybe jalapeño a bit of sugar etc. cooks up quickly
I loved the texture of this cornbread, but it had no flavor. Very odd, considering the sharp cheddar I used...