Cheddar cheese is added to cornbread in this delicious recipe for Martha Stewart Cheddar Cornbread.
I have nine different cornbread recipes on my site, but when I saw this recipe for Martha Stewart’s Cheddar Cornbread in the July 2007 issue of Everyday Food Magazine, I knew I had to try it for my Cooking with Martha Challenge.
Did I need another cornbread recipe? Probably not, but I am glad I tried Martha Stewart’s Cheddar Cornbread.
It was so good!
Southern Style Cornbread vs Northern Style Cornbread
Martha’s recipe is more of a Northern-style cornbread. If you like an authentic Southern-style cornbread with all cornmeal or more cornmeal than flour, this might not be the recipe for you.
Southern style cornbread either contains all cornmeal and no flour or cornmeal with a little flour added. It also has little or no sugar. Southern style cornbread is more dense and the cornmeal is the star.
Northern style cornbread is lighter and fluffier. It usually has some sugar in it. It also has equal parts cornmeal and flour or more flour than cornmeal.
This recipe contains three tablespoons of sugar and equal parts cornmeal and flour, so it is more Northern-style.
I was born and raised in Oregon, so Northern-style cornbead is my favorite. Martha is from the NE part of the U.S. and seems to agree. Most of her cornbread recipes are more Northern style.
When I moved to Oklahoma, I had no idea that people had so many opinions on cornbread.
Can I make cornbread gluten free?
This cornbread is delicious gluten free. It is easy to make gluten free by using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend instead of regular flour. You also need to make sure that your cornmeal is gluten free.
If you like cornbread, this is a delicious one to make. I have made it multiple times over the last few months.
I think it is my new favorite cornbread to make.
Martha Stewart Cheddar Cornbread is perfect with chili or soup.
Ingredients
- flour or Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- yellow cornmeal
- sugar
- baking soda
- salt
- ground black pepper
- buttermilk
- eggs
- cheddar cheese
- butter
Martha Stewart's Cheddar Cornbread
Martha Stewart's Cheddar Cornbread is a delicious way to change up your basic cornbread.
Ingredients
- 1 cup all purpose flour or Bob's Red Mill 1 to 1 Gluten Free Blend for gf version
- 1 cup yellow cornmeal or gluten free cornmeal for gf version
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 cups buttermilk
- 2 eggs
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Instructions
- Preheat oven to 425 degrees.
- In a large bowl whisk together flour, cornmeal, sugar, baking soda, salt, and pepper.
- Make a well in the center of the flour mixture.
- Add buttermilk and eggs to the well.
- Gently combine dry ingredients with wet ingredients.
- Place butter into a 9 inch cast iron skillet. and place In oven until melted. This will take just a couple of minutes.
- Remove pan from oven once butter is melted and quickly pour batter into hot pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes.
- Cut and serve.
Notes
If you don't have a cast iron pan you can use a 8x8 square pan, but cast iron will give you a better crispier crust.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 271Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 580mgCarbohydrates: 38gFiber: 2gSugar: 6gProtein: 9g
Nutritional values are approximate and aren't always accurate.
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