QUICK AND EASY HOMEMADE CORNBREAD
Forget the packaged stuff that’s about as dry as the box it came in, instead make your own cornbread. It’s very simple and quick to make and the results surpass any store-bought box stuff. This is best eaten warm with a smear of butter and a drizzle of honey if you’re into the honey drizzle. Don’t just serve cornbread with soup, it’s great with soups, stews and roasts too
Servings: 8
Calories: 330kcal
Equipment
- 9-inch pie dish
Ingredients
- 1 cup fine yellow cornmeal
- 1 cup self-rising flour see note 1
- 1/4 cup granulated sugar
- 1 cup grated cheddar cheese
- 1 cup half and half or light cream
- 1/3 cup melted salted butter
- 1 large egg
- 2 jalapenos, thinly sliced, optional
- Butter and honey, to serve
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9-inch pie dish or an 8-inch square baking pan.
- In a medium bowl, whisk together the cornmeal, flour and sugar. Add the cheese and stir to combine. Make a well in the center.
- Add half and half, melted butter and the egg. Whisk until the mixture is smooth. Scrape into the prepared dish. Top with slices of jalapenos. Bake for 20 minutes or until the top is set and the edge is golden brown. Let cool slightly before cutting and serving. Serve with butter and honey if desired.
Notes
Note 1: If you don’t have self-rising flour, use 1 cup all-purpose flour with 2 teaspoons of baking powder and a pinch of salt
Nutrition
Calories: 330kcal | Carbohydrates: 34g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 177mg | Potassium: 151mg | Fiber: 2g | Sugar: 7g | Vitamin A: 553IU | Vitamin C: 4mg | Calcium: 143mg | Iron: 1mg