James invited us over for Boston Baked Beans and they were awesome! One of the classic side dishes for baked beans is cornbread. This recipe is easy and fuss-free and goes well with scrambled eggs for breakfast, lentil soup, regular soup, beef and lentil ragu, you name it.
White Cheese Cornbread
100gr melted butter
4 eggs room temperature
1 cup corn flour
1 cup flour
2 tbs baking soda
pinch salt
pinch sugar
200 gr white cheese cubed
1 cup yogurt
very small pinch nutmeg
Mix all the dry ingredients together.
Mix all the wet ingredients together.
Mix everything together well.
Fold in the cheese.
Cook on med heat for about 30 min. Keep an eye on it. Do the normal toothpick test to see when it's ready to come out of the oven.
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