Cornbread with cheese
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 326, total fat 19 G., saturated fats 11 G., proteins 11 G., carbohydrates 29 G., fiber 2 G., cholesterol 93 mg, sodium 367 mg, sugar 5 G.
Calories 326, total fat 19 G., saturated fats 11 G., proteins 11 G., carbohydrates 29 G., fiber 2 G., cholesterol 93 mg, sodium 367 mg, sugar 5 G.
Bake cheese-filled cornbread and serve it with tomato soup on a chilly day or as a snack. Add either grated or cubed cheese to the dough, which will form gooey pockets inside the bread. Top the cornbread with grated cheddar, creating a delicious cheesy crust while baking. Enjoy warm and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 tablespoons unsalted butter, melted, plus extra for greasing the pan
- 1 and 1/4 cups corn flour
- 3/4 cup premium flour
- 2 tablespoons of sugar
- 1 teaspoon coarse salt
- 0.5 tsp baking powder
- 0.5 tsp of soda
- 1 cup of sour milk or kefir
- 2 large eggs
- 0.5 cup cheddar, cut into 1 cm cubes, + 1 cup grated cheddar
- 0.5 tbsp. grated parmesan
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Recipes with similar ingredients: corn flour, eggs, sour milk, kefir, cheddar cheese, Parmesan cheese, cornbread
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Grease a 20cm square baking pan with butter and set aside.
- In a large bowl, combine the cornflour, wheat flour, sugar, coarse salt, baking powder, and baking soda and set aside. In another bowl, combine the butter, sour milk, and eggs. Fold the liquid mixture into the flour mixture and knead into a dough. Then add the cheddar cubes, grated Parmesan, and 1/2 cup of grated cheddar.
- Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle with the remaining 1/2 cup shredded cheddar and continue baking until the cheese is bubbly, the cornbread springs back when pressed with a finger, and a tester inserted into the bread comes out clean, another 10 minutes.
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