Fresh-corn cheddar cornbread

Preparation info
    • Difficulty

      Easy

Appears in
Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you’d like to save time in the evening, mix the dry ingredients in the morning and leave them on the counter, and mix the wet ingredients and cover and refrigerate. In the evening just dump the wet into dry, stir, pour into the hot skillet, and bake.

Ingredients

  • 2 cups (360) fine cornmeal, preferably stone-ground, white or yellow
  • ½ cup (65 g

Method

Evening

Preheat the oven to 450°F (230°C). Oil a 10-inch (25-cm