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Cornbread Casserole with Vermont Cheddar

Ingrid Beer
  • minutes
  • Serves 8

INGREDIENTS

1/2 cup

Chives

2 cups

Corn, fresh cut kernels

1/2 tsp

Onion powder

6

Egg

1 cup

Chicken stock

6 tbsp

Honey

1 cup

All-purpose flour

2 tsp

Baking powder

1/2 tsp

Baking soda

1/2 tsp

Black pepper

1 1/4 cups

Cornmeal, yellow

1/4 tsp

Italian seasoning

1 tsp

Salt

2 tbsp

Sugar

2

lbs Cornbread

12 tbsp

Butter

1 1/2 cups

Buttermilk

1 1/2 cups

Half and half

8 oz

Vermont white cheddar, grated