Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Cheddar Cornbread
- Prep time
- 0:40
- Servings
- 16
Corn kernels and Organic Valley's famous Raw Sharp Cheddar turn an ordinary corn bread into something very special. It is delicious served warm and slathered with Organic Valley Butter.
Ingredients
- 1 cup all-purpose flour (or spelt flour)
- 1 cup cornmeal
- 3 tablespoons Organic Valley Nonfat Dry Milk Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon sea salt
- 1⁄4 cup sugar
- 6 ounces Organic Valley Raw Sharp Cheddar Cheese, shredded
- 1 cup Organic Valley Whole Milk
- 2 large Organic Valley Eggs
- 4 tablespoons Organic Valley Salted Butter, melted
- 1 cup corn, cooked, fresh, or frozen and thawed
- honey to taste
Directions
Heat oven to 400 degrees. Butter an 8x8x2-inch metal baking pan.
Mix first 7 ingredients (the dry ones) in a medium bowl. Stir in the cheese.
Using a second bowl, whisk milk, eggs, and melted butter to blend. Stir in corn.
Add milk mixture to dry mixture and stir until barely combined. Take care not to over-mix the batter.
Transfer batter to the buttered pan. Drizzle honey on the surface of the batter. Bake until bread is golden on top and a toothpick inserted near the center comes out clean, approximately 25 minutes.
Cool cornbread in the pan, on a rack.
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