Cheddar and Buttermilk Cornbread
Main Ingredient: Flour
Yield: 8-10 slices
Recipe courtesy of Jennifer Wagg, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
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- Prep
- 10 mins
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- Total
- 40 mins
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- Serving
- 8-10 slices
Ingredients
- 2 tablespoons vegetable oil
- 2/3 c. all-purpose flour
- 2/3 c. yellow cornmeal
- 2/3 c. cornmeal
- 1 tsp. baking powder
- 1 tsp. sugar
- 1/2 c. sharp Cheddar cheese, grated
- 2 cups buttermilk
- 3 tablespoons butter, melted
- 2 eggs
Directions
- Pour vegetable oil in a well-seasoned cast iron skillet and place in oven while preheating to 375 degrees F. In a large bowl, mix all remaining ingredients together. Once oven reaches temperature, remove skillet carefully from oven and pour cornbread mixture in skillet.
- Return skillet to oven and bake for 20-30 minutes or until golden brown.
