This Savory Cornbread with Turkey and Cheese is a traditional Thanksgiving side turned into a delicious breakfast. The turkey and cheese inside this cornbread make it extra filling - a perfect way to start any morning.
Preheat oven to 400°F / 205°C. Line grease an 8-inch x 8-inch pan.
In a large bowl, mix together the flour, cornmeal, baking powder, salt and baking soda. Mix in the smoked turkey breast and shredded cheese until evenly distributed.
In a food processor, process the corn, buttermilk, and brown sugar until combined, about 5 seconds. Add eggs and process until well combined, another 5 seconds. There will be small lumps of corn remaining.
Make a well in the middle of the dry ingredients and pour the corn mixture into the well. Fold a few times to start combining. Add in the melted butter. Fold until the wet ingredients are just moistened.
Pour the batter into the prepared pan and smooth the surface with a spatula. Sprinkle ¼ cup of shredded Emmental cheese evenly on top.
Bake until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean, about 30-35 minutes.
Allow to cool in the pan for about 10 minutes, then transfer it to a cooling rack to finish cooling. Serve warm.