Buttermilk Cheddar Corn Cakes Food

CHEDDAR BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°F Butter 8x8 baking dish.
• Sautee corn until lightly brown, set aside.
• Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
• Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
• Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
• Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
• (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).

BUTTERMILK CHEDDAR CORN CAKES

Steps:

• Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

CHEDDAR-BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)