When you’re in need of some comfort food, try our Cornbread recipe. Cornbread has a reputation for being dry and crumbly, but Cheese cornbread eliminates this issue completely. Cheesy Cornbread is a delectable blend of conventional cornbread, corn, and cheese that makes this dessert incredibly fluffy and delectable! It’s also yeast-free, which makes it a fantastic addition to cäṩṩeroles or hearty chili. It’s also delicious on its own or with unsalted butter. This side dish is ideal for Thanksgiving or a summer BBQ! So what are you waiting for, come with me to the kitchen to learn this simple and delicious cake recipe.
FOR THE CORNBREAD
1 1/4 cups (210g) fine instant polenta
1½ (180g) grated cheddar cheese
1 (160g) corn kernels
¾ cup (110g) self-raising flour
1½ cups (375ml) buttermilk
100 butter, melted
2 green onions (scallions), sliced thinly
2 long red chillies, seeded, sliced thinly
1 green onion, extra
1 teaspoon bicarbonate of soda
Step 1: Preheat the oven to 400 degrees F (200 degrees C) and prepare a 6×9-inch cake mold by spraying the interior of the mold with non-stick spray and lightly coating it with polenta dough.
Step 2: Combine flour, polenta, and bicarbonate of soda in a mixing basin, stir well, and strain through a sieve to obtain a smooth powder mixture.
Step 3: Place the butter in the bowl of an electric mixer fitted with a stirrer and beat until smooth. Add the buttermilk and continue to beat until the mixture is completely homogenous.
Step 4: With the mixer on medium, add the eggs one at a time to the butter mixture in step 3, mixing well after each addition.
Step 5: Reduce the speed of the mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 4 until thoroughly incorporated.
Step 6: Beat the corn and cheese into the batter in step 5 until it is smooth and uniform.
Step 7: Chop the chiles and scallions, then stir them into the cake flour mixture in step 6 until everything is thoroughly incorporated.
Step 8: Season the cake dough with salt and pepper, to taste. We now have a whole cake dough.
Step 9: Evenly pour the cake batter into the cake form that was previously prepared, and top with a sprig of green onion.
Step 10: Bake the cake for about 45 minutes in a preheated oven, then cover the top with aluminum foil and bake for another 25 minutes, or until golden brown. Insert a skewer into the center of the cake. Remove the cake and inspect it for doneness.
Step 11: When the cake is done, remove it from the oven and cool for 15 to 20 minutes in the mold before gently removing it from the mold and cooling thoroughly on a wire rack.
Step 12: Slice the cake and savor it. Remaining cakes should be kept in an airtight container.