White Cheese Cornbread

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.

Boston Baked Beans

Sunday night we were invited to James and Greti's for Boston Baked Beans and a new bottle of Hendrick's Gin. I made the cornbread, James made the beans and we all ate. It was some seriously good eats and I have to say we will not soon forget. The beans were caramelized to perfection. There was that smokey bacon flavor that matched perfectly with the maple syrup/mollasses. There was happy and lively conversation, never ending options of alcoholic beverages and a nice dessert (peaches with amaretto, almond slices and vanilla ice-cream). The night was a success - but then it always is with our fantastic group of friends.

Here are some picks of the prep and the final product. Enjoy!

The heart and soul of the beans. This is where are the flavor is and James' sauce was intense and awesome!

White beans, bacon and loads of onions layered in a baking dish ready for sauce and oven time.

The final result after 6 hours in the oven. Caramelized bacony goodness.

White cheese cornbread. Because we can.

My bowl of beans, cornbread and a healthy amount of super awesome butter. So good!

By Flower Power