Savory Cornbread with Turkey and Cheese

• Meat

  • 5 oz Turkey breast, smoked

• Produce

  • 3/4 cup Corn, frozen

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tbsp (30 grams light brown sugar, lightly packed light
  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Cornmeal
  • 3/4 tsp Salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 3/4 cup Buttermilk
  • 1/2 cup Emmental cheese

Found on theworktop.com

Description

Ingredients

• 1½ cups (210 grams) all-purpose flour
• 1 cup (160 grams) cornmeal (maize meal)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ¼ teaspoon baking soda
• 5 oz. (150 grams) smoked turkey breast, cut into ½-inch pieces
• ½ cup (60 grams) shredded Emmental cheese, plus ¼ cup (30 grams) for topping
• ¾ cup (125 grams) frozen corn, thawed at room temperature for 30 minutes
• ¾ cup (185 grams) buttermilk
• 2 tablespoons lightly packed (30 grams) light brown sugar
• 2 large eggs
• 8 tablespoons (113 grams) unsalted butter, melted and cooled

Directions

• Preheat oven to 400°F / 205°C. Line grease an 8-inch x 8-inch pan.
• In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda. Mix in the smoked turkey breast and shredded cheese until evenly distributed.
• In a food processor, process the corn, buttermilk, and brown sugar until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
• Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter. Fold until the wet ingredients are just moistened.
• Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle ¼ cup of shredded Emmental cheese evenly on top.
• Bake until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean, about 30-35 minutes.
• Allow to cool in the pan for about 10 minutes, then transfer it to a cooling rack to finish cooling. Serve warm.