Chez John (aka Fat Johnny) turns out some mighty darned good grub (check out his awesome food blog at Fat Johnny’s Front Porch). Like his Fat Johnny’s cheesy cornbread, one of our all-time favorites. We absolutely love the addition of sweet corn to cornbread. It not only adds a little ‘pop’ to every bite, it adds a sweetness and it helps keep the cornbread moist. The cornbread cooks up perfectly. Soft and moist with an incredible cheesy flavor, this is nothing but fantastic.
Try It Classic First. Then Kick It Up.
Just about anything can be added to Fat Johnny’s cheesy cornbread. Try finely chopped cooked Mexican chorizo. Or ham or bacon. Or broccoli. Really, anything. But at least the first time, you have to make it the way Chef makes it because it’s out-of-this-world fantastic. You won’t want to make cornbread any other way again.
We cooked the cornbread in round pans, but of course you can use muffin tins instead. You can also use a cast iron skillet. The cornbread might cook quicker in tins, so keep an eye on it after about 15 minutes of cooking. Just slide a toothpick into the centers. If it comes out clean, the cornbread is ready to take out and serve!
Fat Johnny’s Cheesy Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 2 tablespoons sugar
- 1 cup corn kernels fresh or canned, drained
- 1 egg beaten
- 3 tablespoons unsalted butter melted
- ¼ cup sweet onion fine diced
- 1 cup buttermilk plus more
- 1 cup cheddar shredded
Instructions
- Preheat your oven to 375 F.
- Set out two medium bowls.
- In one bowl, gently stir together all of the wet ingredients.
- In the other bowl stir together the dry ingredients.
- Fold the wet ingredients into the dry, forming a batter. If it’s too clumpy add more buttermilk, a little at a time, and stir.
- Pour batter into a muffin tin or pie pan.
- Bake 15-20 minutes or until a toothpick inserted into the middle comes out clean.
Nutrition
Nutritional values are approximate.
