Oh BOY Scratch made CORNBREAD!But not just any cornbread, this is loaded with corn, onions, and even a little jalapeno peppers (Trim out the white membrane and seeds if you only want hints of spice... Dice up the whole pepper, seeds, membrane and all if you want that really spicy taste. There is even more than a cup of REAL Corn in the Cornbread!
Cheesy and amazingly moist (that's the buttermilk) and you have something special. Not the dry bland box mix. Takes only a few minutes more but SO MUCH WORTH THE EXTRA DIY EFFORT!
And goes PERFECT with a specialty Chili on a Crisp Cool Fall Day!
Keep scrolling down for this easy to follow recipe...
Cheddar Cheese Buttermilk Cornbread
Ingredients
- 1 Medium Sweet Onion, Diced
- 4 TBS Butter
- 1 Cup Cornmeal
- 1 Cup Flour
- 1 TBS Baking Powder
- 1 tsp Salt
- 1 pinch Cayenne Powder
- 1/4 Cup Sugar
- 2 Medium Jalapeno Peppers (Stems, White Inner Membrane, Seeds
- 1 Cup Grated Cheddar Cheese Divided (save a bit for a topping)
- 1 Cup Buttermilk
- 1 Can (15 OZ) Sweet Corn, drained
- Preheat oven to 400 degrees
- In a large Heavy Bottomed skillet, over medium high heat, melt the butter and add the diced onion. Saute every couple of minutes until Onions have become soft and translucent.
- Meanwhile, whisk together the Corn Meal, Flour and Baking Powder. Add the Salt, Cayenne Pepper, Sugar, Jalapeno Pepper, Cheese (most of it, save a small handful for topping) and drained Sweet Corn. Stir to mix.
- In a small bowl, whisk together the Buttermilk and Egg.
- Add the Butter and Onions to the dry ingredients, stir to mix.
- Add the Buttermilk and Egg mix and fold to mix with no lumps. But, do not over mix.
- Spoon mixture onto a 9X13 Casserole pan (be sure to use non-stick spray or line with parchment paper before you spoon)..
- Bake at 400 degrees for 20 minutes. After 20 minutes, add remaining Cheese to the top, return to oven and bake an additional 5 minutes until top is golden brown and delicious. Insert a knife in the center. If it comes out clean, the bread is done. If still wet, return to oven and bake for an additional 5 minutes... repeat test.
- Serve WARM and ENJOY!
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Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!
LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!
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A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
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