Cheddar "Corn" Bread


Serves 8

1 cup Wheat-Free Market All-Purpose Baking Mix
2 large eggs
¼ cup sour cream
½ teaspoon
Virtue Sweetener (optional)
4 tablespoons salted butter, melted
4 oz. sharp cheddar cheese, shredded (approximately 1 cup)
½ tablespoon butter for pan

Preheat oven to 350 degrees F. Also place 8 inch cast iron skillet in oven to preheat. Allow skillet to preheat 10 minutes. 

In a medium bowl add baking mix, eggs, sour cream, sweetener (optional), butter and cheese. Blend until all ingredients have been incorporated

Carefully remove pan from oven and add the reserved butter to the pan. Pour batter into the hot skillet. Bake for 25-28 minutes or until the top of the bread begins to brown. 

Note: An 8 inch cake pan can also be used. Do not preheat the cake pan but allow a few more minutes for cooking time.

Muffins: Lube the wells of a muffin tin with butter or use muffin liners. Using a ¼ cup scoop, divide batter into muffin tins. Bake until muffin tops begin to brown, approximately 18-22 minutes.



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