Best Virginia Willis Cheddar Cornbread Recipes

VIRGINIA WILLIS' CHEDDAR CORNBREAD

Virginia Willis' Cheddar Cornbread image

This recipe is from Virginia Willis cookbook, Bon Appetit, Y'all. You can also visit her website at www.virginiawillis.com.

Provided by linguinelisa

Categories Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
1 cup all-purpose flour
1 cup cornmeal
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
1 1/4 cups grated extra-sharp cheddar cheese
1 1/4 cups buttermilk
2 eggs, at room temperature

Steps:

Preheat oven to 400. Place butter in 10 1/2-inch cast-iron skillet and heat in oven 10 to 15 minutes.
In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir in 1 cup of the cheese.
Remove skillet from the oven and pour melted butter into the flour mixture. Add buttermilk and eggs and stir to combine. Pour batter back into prepared skillet and smooth the top. Bake until a toothpick inserted in the center comes out clean and the bread is golden, about 20 minutes.
Just before cornbread is done, remove from the oven and sprinkle with remaining 1/4 cup of cheese. Bake until cheese is melted, 3 to 5 minutes. transfer to a rack to cool slightly before serving.

Nutrition Facts : Calories 186.5, Fat 9.9, SaturatedFat 5.8, Cholesterol 56.6, Sodium 476.4, Carbohydrate 17.4, Fiber 1, Sugar 1.4, Protein 7.3

CORNBREAD

Cornbread image

It took me 5 years to get this simple recipe from one of my favorite restaurants. Every time I asked they said they couldn't give it out. I kept asking and finally here it is. I love it-I was shocked to see how simple it was. I hope you will love it also.

Provided by Josephine George

Categories Quick Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 teaspoon minced dried onion
1 egg
1/4 cup oil
1/2 cup cheddar cheese, grated (I like extra sharp)
1 (8 1/4 ounce) can cream-style corn

Steps:

Mix well.
Lightly grease an 8" baking pan.
Bake 350 till lightly golden brown.
About 15 to 20 minutes.

Nutrition Facts : Calories 327.4, Fat 18.1, SaturatedFat 4.7, Cholesterol 41.7, Sodium 510.3, Carbohydrate 35.5, Fiber 3.1, Sugar 9.6, Protein 6.9

CHEDDAR CHEESE CORNBREAD

Cheddar Cheese Cornbread image

Make and share this Cheddar Cheese Cornbread recipe from Food.com.

Provided by evelynathens

Categories Breads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon sugar (optional)
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 1/4 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons butter, melted
1 1/2 cups fresh corn kernels (or frozen)
1 cup grated sharp cheddar cheese

Steps:

Preheat the oven to 400F.
Generously butter an 8 inch square baking pan.
In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
Mix in the buttermilk, eggs and melted butter.
Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
Let cool slightly in pan before serving.

CHEDDAR CORNBREAD

Cheddar Cornbread image

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 55m

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour, (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

Steps:

Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g

CHEDDAR CORNBREAD

Cheddar Cornbread image

This special cornbread pleases a crowd with its moist texture and big corn flavor. -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese

Steps:

In a large bowl, combine the cornbread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9-in. baking dish. , Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 5g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.