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Cornbread with Cheddar Cheese
Serves 6 |
This recipe will become a family favorite!
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Ingredients:
| 1 cup stone-ground cornmeal |
| 1 cup flour |
| 1 teaspoon baking soda |
| 1 teaspoon salt |
| 3 tablespoons sugar |
| 1/4 teaspoon ground pepper |
| 2 eggs |
| 1 1/2 cups buttermilk |
| 1 cup shredded cheddar cheese |
| 2 tablespoons butter |
Directions:
- Preheat oven to 425 degrees F. In a large mixing bowl, stir together cornmeal, flour, baking soda, salt, sugar and ground pepper. Make a well in the center of the flour mixture then add eggs and buttermilk to well. Lightly whisk eggs to loosen them, then gently incorporate the dry ingredients. Stir in cheese.
- Place butter in a 9-inch cast iron skillet and bake until butter melts. Remove skillet from oven, tilting skillet so that the melted butter coats the sides and bottom.
- Pour cornbread batter into the skillet and bake for about 25 minutes, until golden, and when a toothpick inserted in center comes out clean. Cool cornbread in the skillet for 15 minutes before cutting.
| Main Ingredient: | Flour, Cornmeal |
| Cooking Method: | Bake |
| Course: | Side |
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