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Cheddar Cornbread

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. If you don't have one, in step 2, use an 8-inch square metal baking pan instead of the skillet. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.

  • prep: 15 mins
    total time: 55 mins
  • servings: 6

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Ingredients

  • 1 cup all-purpose flour, (spooned and leveled)
  • 1 cup stone-ground yellow cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups low-fat buttermilk
  • 2 large eggs
  • 1 cup shredded cheddar cheese (4 ounces)
  • 2 tablespoons butter

Directions

  1. Step 1

    Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

  2. Step 2

    Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.

  3. Step 3

    Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Source
Everyday Food, July/August 2007

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Reviews (2)

  • 14 Feb, 2011

    I have made this several times to go with chili, lobster and baked beans. It has become my go-to cornbread recipe because everybody loves it. It is very moist and flavorful and holds together nicely. I have started keeping buttermilk in the refrigerator now to make this and several other delicious recipes. Here in Maine, I use Kate's Buttermilk! Delicious.

  • 31 Mar, 2008

    I made this recipe last night but did not have buttermilk on hand so by using the lessons learned with Martha over the years - I decided that I could substitute 1/2 c sour creama and 1 c of milk for the buttermilk. I threw in a sprinkle of dried jalapenos and baked in a 8" square pan. It was awesome - thanks Martha for providing this wonderful resouce - Melody in Florida