Rich and Cheesy Cornbread Casserole

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and grease a 9x13 inch (23x33 cm) baking pan.

   Ca. 2 min.

   Kokkens note: Using a glass or ceramic pan will give you nice, evenly browned edges.

2. 2

   In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy.

   Ca. 3 min.

3. 3

   Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.

   Ca. 2 min.

   Kokkens note: Scrape down the sides of the bowl with a spatula to make sure everything is mixed evenly.

4. 4

   Reduce the mixer speed to low and gradually mix in the creamed corn until just combined.

   Ca. 1 min.

5. 5

   Add the shredded Monterey Jack and cheddar cheeses and mix on low speed until just distributed throughout the batter.

   Ca. 1 min.

6. 6

   In a separate medium bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, and salt.

   Ca. 2 min.

   Kokkens note: Whisking the dry ingredients first prevents clumps of baking powder or salt in the final product.

7. 7

   Add the dry ingredient mixture to the wet ingredients and stir with a spatula until just combined. Be careful not to overmix.

   Ca. 2 min.

   Kokkens note: A few small streaks of flour are okay; overmixing can make the cornbread tough.

8. 8

   Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.

   Ca. 2 min.

9. 9

   Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

   Ca. 45 min.

10. 10

    Remove the pan from the oven and let the cornbread rest for at least 10 minutes before cutting and serving.

    Ca. 10 min.

    Kokkens note: Letting it rest helps it set, making it easier to cut into clean squares.