Cheddar Cornbread
By Orlando Rodriguez, Executive Chef at Glenora Wine Cellars’ Veraisons Restaurant
4 1/2 cups all purpose flour
1 cup and 2 tablespoons white sugar
1 1/2 cups cornmeal
1 1/2 tablespoons baking powder
1/2 tablespoon baking soda
1 tablespoon salt
2 1/4 cups grated Shtayburne Dairy cheddar cheese
12 ounces Kriemhild Dairy butter, cold and cubed
1 1/4 cups buttermilk
Melted butter, for brushing over dough
Maldon sea salt, to taste
Cracked black pepper, to taste
Combine flour, sugar, cornmeal, baking powder, salt and cheddar in a food processor. Add butter and pulse until just combined, with pea-sized chunks. Add buttermilk and pulse until dough forms (if needed, add slightly more buttermilk to get desired consistency). Let chill for an hour.
Heat the oven to 350°.
Press dough evenly into a 9×9-inch baking pan. Brush with melted butter and sprinkle with Maldon sea salt and cracked black pepper. Bake until the top is golden brown and the sides start to pull away from the pan, about 25 minutes.
This recipe is from our Fall 2015 Dairy Issue, which also features these Crumb Top Muffins.
