Mike Arnold’s Cheddar Jack Cornbread

Eighth and Roast chef, Mike Arnold serves this "Yankee" cornbread, which is indeed sweet, with his smoky pork and greens soup.
March 01, 2015

Ingredients

  • 8 ounces butter or bacon fat, melted
  • 1 cup sugar
  • 4 eggs
  • 1 (14-ounce) can creamed corn (or 1 1/2 cups buttermilk)
  • 4 ounces shredded cheddar jack cheese
  • 1 cup all purpose flour
  • 1 cup corn meal
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt (omit if using bacon fat)

Instructions

1. Preheat oven to 400F. Place a 10" cast pan in the oven to heat.

2. Whisk butter and sugar until smooth.

3. Add corn/buttermilk and whisk well. Stir in cheese.

4. Mix remaining ingredients in a separate bowl. Add wet mixture to the dry mixture and stir to combine.

5. Remove pan from the oven coat it with pan spray or oil. Pour the mixture into the pan and bake until a toothpick comes out clean- about 15-20 minutes.

Recipe courtesy of Mike Arnold, Eighth and Roast

Related Stories & Recipes

St. Patrick's Day White Soda Scones

A few years ago I took a trip to Ireland, which lived up to its moniker of Emerald Isle. It is every bit as beautiful as you might imagine—green and lush, full of friendly farm folks, country cottages...

Ingredients

  • 8 ounces butter or bacon fat, melted
  • 1 cup sugar
  • 4 eggs
  • 1 (14-ounce) can creamed corn (or 1 1/2 cups buttermilk)
  • 4 ounces shredded cheddar jack cheese
  • 1 cup all purpose flour
  • 1 cup corn meal
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt (omit if using bacon fat)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60