CREAM CHEESE CORNBREAD RECIPES

Steps:

• Preheat oven at 410 degrees F.
• Line 9x12 inch baking tray with grease-proof paper (note: applying a thin layer of corn oil on the paper makes it easier to peel off the bread once baked).
• Mix together all dry ingredients.
• In a separate bowl, beat the eggs until fluffy, add milk, oil. Add to dry mixture. The mixed batter should be moist and of medium consistency.
• Cover dish with a layer of batter. Cut the cream cheese in cubes and sprinkle over first layer of batter. Add remaining batter to cover the cream cheese.
• Place in baking tray. Bake for 20 minutes until slightly golden brown.
• Cool, cut the cornbread into square pieces, and serve with tea.

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.