Fresh-corn cheddar cornbread

Name: Fresh-corn cheddar cornbread
Ingredients: ½ teaspoon salt; 1½ cups (360 ml) buttermilk; ½ cup (65 g) all-purpose flour; 2½ teaspoons baking powder; 2 cups (360) fine cornmeal, preferably stone-ground, white or yellow; ¼ cup (60 ml) vegetable oil, plus more for the skillet; 2 tablespoons minced fresh cilantro; 2 jalapeño or serrano chiles, seeded and minced (optional); 1 cup (135 to 145 g) fresh or frozen sweet corn kernels (from about 1 ear); 1 cup (115 g) shredded cheddar cheese

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

Bread
Vegetarian

Method

Evening

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