Is it just me or do you also feel like baking when it is rainy all day?
Today it rained on and off and I baked a lot! One thing I made was cheddar cheese cornbread. I figured out the right amount of cheese so the cornbread is neither greasy nor soggy. Using dried, chopped chives instead of fresh onion helped keep the moisture down as well.
Since I love rain and baking so much, take a listen to “You’re as Right as Rain” sung by Nancy Wilson.
Cheddar Cheese Cornbread
Ingredients
- 6 tablespoons butter, melted, cooled
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon coarse salt
- ½ teaspoon cayenne pepper
- 1 cup + 2 tablespoons skim milk
- 1 egg
- 2 cups cheddar cheese, grated
- 2 tablespoons dried, chopped chives
- ¼ teaspoon onion powder
Instructions
- In a small bowl, melt butter in the microwave. Set aside to cool.
- Preheat oven to 375 degrees.
- Line the bottom of a 9”x9” square pan or 9” round pan with parchment paper.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper.
- In a separate bowl, combine the milk, egg, and butter. Whisk together.
- Add wet ingredients to dry ingredients. Stir gently, leaving some lumps.
- Add the grated cheese, chives, and onion powder. Stir just until incorporated.
- Pour the batter into the pan, leveling the top.
- Bake for 24 minutes or until a toothpick comes out clean.
