I just love a good corn bread. Slathered with butter and honey! Oh so good! On today’s menu we have a corn bread with a twist. Cumin & chili powder have spiced it up and the addition of shredded cheddar just takes it over the top!
Spicy Cheddar Corn Bread
1 1/2 cups cornmeal
1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cumin
1 tablespoon chili powder
1 1/2 cups buttermilk
2 eggs
4 tablespoons melted butter
1 1/4 cups shredded sharp cheddar cheese
Heat oven to 350 °F. Place cornmeal, flour, sugar, baking powder, salt, cumin & chili powder in a large mixing bowl. Place buttermilk, eggs and melted butter in a second mixing bowl. Add shredded cheddar to buttermilk mixture and stir into cornmeal-flour mixture. Press batter into a greased 8″x 8″ baking dish.
Bake for 35-40 minutes until toothpick inserted into center comes out clean. Cool in pan on a wire rack. Slice into squares and serve. I suggest serving with a dollop of butter and a drizzle of honey. Yum!
Enjoy!
Linda~
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This recipe has been shared at Senior Salon, Throwback Thursday, Fiesta Friday, Freedom Friday, Foodie FriDIY, Funtastic Friday and The Pin Junkie….go check it out and then visit some other great sites!
Fantastic recipe!! I was like, oh yeah!! Thanks for sharing with us at Throwback Thursday!!
Mollie
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Thanks Mollie!! 😀
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I love both sweet and savory cornbread and this sounds fantastic. Thanks for sharing with us at Fiesta Friday. Happy FF!
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We love corned bread and cheddar even better!
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Yea!! 😀
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Cornbread would be amazing with chile!!!
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It sure is!!! Thanks 😀😀
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Big fat YUM!!!
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Haha. Thanks Elaine! 💗
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I usually stick with regular cornbread (just out of habit), but I am loving this version – cumin, chili powder, and cheese?! I’m sold!
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Haha. Thanks!! 😀😀
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This looks fantastic! You could also add some chopped green chiles instead. 🙂
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You absolutely could!! 💗😀💗
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Mmmm, the last time I had corn bread it was just like this,!
Little spicy with a hint of sweetness and like melt in your mouth soft.
mmmmmmmmmmmmmmmm!
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Thank you sweetie!!! 💗💗💗
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I’ve never had cornbread. I’ve read that it was introduced to Ireland during the potato famine of the 1840s. It became associated with bad times and poverty and was scorned when prosperity returned. Ironically, it’s now seen as a foodie speciality.
I must try this recipe, if only to satisfy my curiosity.
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Huh – I did not know that! It’s actually very tasty – especially when served with chili (Friday’s post) or last week’s Cuban Pork roast!! Each wonderful little square soaks up all the juices!! Yummo 😀😀😀
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I’ve bought some buttermilk to try it this week.:-)
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I recommend topping each little square with a dollop of butter and a drizzle of honey – just puts it over the top! Let me know how you like it!! 🙂
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Ooooh…sounds good!
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It’s super!! 😀
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I have been looking for a recipe for cornbread with spice. Do you think corn kernels could be added to the recipe?
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Absolutely! 😀
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This looks very good Linda. Reminds me of my grandmother’s cornbread and I would top it off with black-eye peas. Yummy! 🙂
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Ooh – that would be awesome! 😀
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Love the twist with the Chilli Linda. It looks so delicious and will be just fine with a nice cup of tea.
Well done. You are doing great.
X
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Thanks Mojisola!! 💜💜
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I love a good cornbread, esp with butter! The chili sounds like the perfect twist to kick up the heat! Does it bring out the sweetness?
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It does!! 💗
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Love the twist on this Yumm!
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