Reviews (1) Add Rating & Review 102 Ratings 5 star values: 17 4 star values: 20 3 star values: 41 2 star values: 14 1 star values: 10 Martha Stewart Member Rating: Unrated 02/29/2016 Before you make this recipe, please be aware that the video demonstration is different from and more accurate than the printed recipe. The video says to use 3 tablespoons of sugar; the printed recipe says use 1 tablespoon of sugar. The video says to use 1 1/2 teaspoons of baking soda; the printed recipe says use 1 1/2 teaspoons of baking powder. The video does not show adding 1 1/2 tablespoons of melted butter to the wet ingredients in the recipe. The printed recipe didn't work out for me.
Back to Lucinda’s Cheddar Cornbread All Reviews for Lucinda’s Cheddar Cornbread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mh_1009_corn_bread.jpg
Ingredients Ingredient Checklist 1 cup all-purpose flour 1 cup stone-ground yellow cornmeal 1 tablespoon sugar 1 1/2 teaspoons baking powder 1 teaspoon coarse salt Pinch of cayenne pepper 1 1/2 cups milk 2 large eggs, lightly beaten 1 1/2 tablespoons unsalted butter, melted 1 cup grated cheddar cheese 1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob) 2 tablespoons chopped pickled jalapenos (optional)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 mh_1009_corn_bread.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
mh_1009_corn_bread.jpg
mh_1009_corn_bread.jpg
Ingredients
Ingredients
- 1 cup all-purpose flour 1 cup stone-ground yellow cornmeal 1 tablespoon sugar 1 1/2 teaspoons baking powder 1 teaspoon coarse salt Pinch of cayenne pepper 1 1/2 cups milk 2 large eggs, lightly beaten 1 1/2 tablespoons unsalted butter, melted 1 cup grated cheddar cheese 1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob) 2 tablespoons chopped pickled jalapenos (optional)
Directions
Preheat the oven to 425 degrees.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapenos, if using.
Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake, or the cornbread will be dry. Cut into wedges or squares and serve hot.
Reviews (1)
Add Rating & Review 102 Ratings 5 star values: 17 4 star values: 20 3 star values: 41 2 star values: 14 1 star values: 10
Martha Stewart Member Rating: Unrated 02/29/2016 Before you make this recipe, please be aware that the video demonstration is different from and more accurate than the printed recipe. The video says to use 3 tablespoons of sugar; the printed recipe says use 1 tablespoon of sugar. The video says to use 1 1/2 teaspoons of baking soda; the printed recipe says use 1 1/2 teaspoons of baking powder. The video does not show adding 1 1/2 tablespoons of melted butter to the wet ingredients in the recipe. The printed recipe didn't work out for me.
Reviews (1)
Add Rating & Review 102 Ratings 5 star values: 17 4 star values: 20 3 star values: 41 2 star values: 14 1 star values: 10
Add Rating & Review
102 Ratings 5 star values: 17 4 star values: 20 3 star values: 41 2 star values: 14 1 star values: 10
102 Ratings 5 star values: 17 4 star values: 20 3 star values: 41 2 star values: 14 1 star values: 10
102 Ratings 5 star values: 17 4 star values: 20 3 star values: 41 2 star values: 14 1 star values: 10
5 star values: 17 4 star values: 20 3 star values: 41 2 star values: 14 1 star values: 10
Martha Stewart Member Rating: Unrated 02/29/2016 Before you make this recipe, please be aware that the video demonstration is different from and more accurate than the printed recipe. The video says to use 3 tablespoons of sugar; the printed recipe says use 1 tablespoon of sugar. The video says to use 1 1/2 teaspoons of baking soda; the printed recipe says use 1 1/2 teaspoons of baking powder. The video does not show adding 1 1/2 tablespoons of melted butter to the wet ingredients in the recipe. The printed recipe didn't work out for me.Martha Stewart Member
Rating: Unrated 02/29/2016
Before you make this recipe, please be aware that the video demonstration is different from and more accurate than the printed recipe. The video says to use 3 tablespoons of sugar; the printed recipe says use 1 tablespoon of sugar. The video says to use 1 1/2 teaspoons of baking soda; the printed recipe says use 1 1/2 teaspoons of baking powder. The video does not show adding 1 1/2 tablespoons of melted butter to the wet ingredients in the recipe. The printed recipe didn’t work out for me.
Rating: Unrated
All Reviews for Lucinda’s Cheddar Cornbread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lucinda’s Cheddar Cornbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
