Rich and Cheesy Cornbread Casserole

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材料

作り方

手順

1. 1

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

   約2 分

   調理のヒント： 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.

   約3 分

3. 3

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

   約2 分

   調理のヒント： 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.

   約1 分

5. 5

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

   約1 分

6. 6

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

   約2 分

   調理のヒント： 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.

   約2 分

   調理のヒント： 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.

   約2 分

9. 9

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

   約45 分

10. 10

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

    約10 分

    調理のヒント： Letting it rest helps it set, making it easier to cut into clean squares.