Buttermilk & Cheddar Corn Bread

Served with my Pumpkin Apple Soup, this corn bread adds the perfect savory to the slightly sweet soup. I added plenty of cheddar cheese so it was plenty cheesy. Just the perfect time of year for a hearty soup and corn bread.

Buttermilk & Cheddar Corn Bread
1 1/4 cup all purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1 Tbs salt
1 cup buttermilk
1/4 cup melted butter
1 egg
1 cup cheddar cheese chopped into little cubes
1 bunch chives chopped

Heat the oven to 400°F. Mix all the dry ingredients together. Add the wet ingredients next and mix into a batter then add the cheese and mix again.buttermilk-cheddar-corn-bread-1
Grease your muffin tin and evenly distribute the batter. Sprinkle on some chives and cook for 15 minutes.
Best eaten warm with some butter. Delicious!


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14 thoughts on “Buttermilk & Cheddar Corn Bread

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