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Baking recipe · from the recipe book

Mustard-Paprika Cheddar Cornbread with Crackly Cheese Top

A tender, tangy kefir cornbread with sharp cheddar and a hint of mustard and smoked paprika throughout, finished with a lacy, golden cheddar crust.

Mustard-Paprika Cheddar Cornbread with Crackly Cheese Top

Ingredients

  • 1½ cups180 gYellow cornmeal, whole-grain
  • 1 cup120 gAll-purpose flour
  • 1½ tbsp20 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1½ cups shredded170 gCheddar cheesesharp, coarsely shredded and divided
  • 1¼ cups (300 ml)280 gPlain kefir, low-fatroom temperature
  • 2 large100 gEggsroom temperature
  • ¼ cup65 gUnsalted buttermelted and slightly cooled, divided
  • 1 tbsp15 gYellow mustard

Steps

  1. Preheat the oven to 375°F (190°C). Melt the butter and let it cool slightly; use a little of it (about 5 g) to brush a 9x5-inch loaf pan, keeping the rest for the batter.
  2. Shred the cheddar and divide it: about two-thirds (110 g) for the batter and the remaining one-third (60 g) for the top.
  3. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda, salt and smoked paprika.
  4. Toss the two-thirds portion of cheddar into the dry mixture so the shreds are coated and don't sink.
  5. In a second bowl, whisk the kefir, eggs, mustard and the remaining melted butter until smooth.
  6. Pour the kefir mixture into the dry mixture and fold gently just until no dry streaks remain; a few lumps are fine.
  7. Scrape the batter into the buttered pan, smooth the top and scatter the remaining one-third of the cheddar evenly over it.
  8. Bake 45 to 50 minutes, until the top is deep golden and crackly and a toothpick inserted in the center comes out clean (cheese on the toothpick is fine, wet batter is not).
  9. Cool in the pan for 15 minutes, then run a knife around the edges, lift the loaf onto a rack and cool at least 20 minutes more before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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