Friday, November 9, 2012

Parmesan Corn Bread

Do you make a cornbread stuffing for Thanksgiving? This happens to be my FAVORITE corn bread recipe. It's easy which is a must but the cheese adds just a hint of flavor you don't expect. I am using Parmesan but you could add Pepper Jack or Cheddar. I like the Parmesan because it's mild. My kids did not know there was cheese in the corn bread for YEARS. Now I am a firm believer that you must make cornbread in a cast iron pan but to be honest any oven pan will do. I have been guilty of putting it in a loaf pan before (yes my Gram is probably cringing in heaven)

Parmesan Corn Bread

2 ½ cups Bisquick baking mix
3/4 tsp baking powder
1 cup cornmeal
1/2 cup sugar
3 eggs, beaten
1 ½ cups milk
1 cup of Parmesan cheese grated (please use the fresh and not the stuff in the green can)
1 cup butter, melted
Preheat oven to 350 degrees . Place a cast iron pan in the oven. Mine is a 10 inch. Leave it in the oven for 15 minutes while you mix up the ingredients.
Place all dry ingredients into a large bowl. Add the eggs, milk and all of the melted butter except a TB. Mix with a large wooden spoon or spatula, just until the dry ingredients are incorporated into the wet ingredients. Add the cheese and mix.

Pull the hot pan out of the oven. Toss that TB of melted butter in the bottom of the pan. Pour the Corn Bread batter in the pan. Bake 50 minutes.


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