📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread
Discover a versatile and savory cornbread recipe customizable with whole kernel corn, green chiles, and cheddar cheese. Perfect for any comforting family meal.
Preheat oven to 425°F. Grease an 8x8-inch baking pan or a 12-cup muffin tin.
In a large bowl, whisk together all the dry ingredients: 3/4 cup Quaker White Corn Meal, 1 cup flour, 1/4 tsp baking soda, 1 tsp salt, and 1 1/2 tsps baking powder.
Step 2: Combine Wet and Dry
In a separate bowl, beat the 2 large eggs, then whisk in the 1 1/2 cups buttermilk and 1/3 cup oil.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
Step 3: Add-ins and Baking
If using, gently fold in any of the optional add-ins like the drained corn, green chiles, and 1/2 cup cheddar cheese.
Pour the batter into the prepared pan or muffin tins.
Bake for 25-30 minutes (for a pan) or 15-20 minutes (for muffins), until golden brown and a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Store leftover cornbread wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days.
