Cornbread
This cornbread features a comforting blend of cheddar cheese and spicy red hot chili peppers, making it a delightful side for soups and barbecues. Easy to prepare, it bakes to a golden brown in just 25-30 minutes.
Cook time 30 min
Prep time 10 min
Ingredients:
3/4 cup all-purpose white wheat flour1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup cheddar cheese
2 red hot chili peppers
1 cup buttermilk
1 egg
2 tbsp butter
Cornbread is a classic comfort food that is deliciously versatile and easy to make. It pairs wonderfully with soups, stews, and barbecues, making it a staple in many households. This recipe for cornbread adds a unique twist with the addition of cheddar cheese and spicy red hot chili peppers, giving it a delightful mix of flavors and textures.
Instructions:
Enjoy your freshly baked cornbread warm out of the oven. The combination of cheddar cheese's creaminess and the chili peppers' heat creates a delicious contrast that is sure to become a favorite. Serve it alongside your favorite meals, or enjoy it on its own as a flavorful snack.
Cornbread FAQ:
The cornbread should be baked in a preheated oven at 375°F (190°C) for 25-30 minutes. It's done when the top is golden brown and a toothpick inserted into the center comes out clean.
To check if the cornbread is done, look for a golden brown top and insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cornbread is ready.
Use an 8x8 inch baking dish for this cornbread recipe. This size helps ensure even baking for the cornbread.
Yes, you can substitute all-purpose white wheat flour with regular all-purpose flour. For the buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added to create a buttermilk substitute.
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and then in foil.
Cooking Tips:
- Make sure your buttermilk and egg are at room temperature to ensure even mixing and better texture.
- For a spicier version, leave the seeds in the chili peppers. For a milder cornbread, remove the seeds.
- Use freshly grated cheddar cheese for the best results, as pre-shredded cheese often contains preservatives that can affect the texture.
- Preheat your oven and your baking dish to get a nice crust on your cornbread.
- Rest the batter for a few minutes before baking to allow the ingredients to fully combine and expand.
Nutrition Facts
6 ServingsCalories 210kcal
Protein 7g
Carbohydrates 22g
Fiber 0.67g
Sugar 9g
Fat 11g
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