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. 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!
Enjoy!
Heidi
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They really were delicious!
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I am absolutely certain they were!!!
💗😘
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What a perfect addition to soup! Love this one 🙂
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Thanks Sarah…
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Looks so amazing
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I second this. I think I just halfway dribbled and drooled.
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They hit the spot for sure.
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Oh yes, those looked so good on your soup post. Now, I’ll have to make them both
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They were yummy and really moist.
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