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Buttermilk Cornbread with Monterey Jack Cheese

Buttermilk Cornbread with Monterey Jack Cheese


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Makes one 8-inch square cornbread Servings

Ingredients

  • 1/2 cup (packed) coarsely grated Monterey Jack cheese
  • 1/4 cup (1/2 stick) unsalted butter, melted

Recipe Preparation

  • Preheat oven to 425°F. Butter 8x8x2-inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another medium bowl to blend. Add butter; whisk until blended. Add buttermilk mixture to dry ingredients; stir just until combined (do not overmix).

  • Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.

Reviews Section

Watch the video: Momma Cherris Buttermilk Cornbread with Jalapeno Peppers


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