Cheddar Cornbread
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.
Prep Time: 0:40
Servings: 16
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 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
Instructions:
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.
Nutrition Info:
Per Serving (excluding unknown items): 153 Calories; 5g Fat (29.6% calories from fat); 7g Protein; 20g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 327mg Sodium. Exchanges: 1 Grain(Starch); 0 Other Carbohydrates.
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