This is a simple remake from an old receipe.
If you come up with something special, let me know.
Preheat oven to 375F. In a medium bow., combine flour, cornmeal, baking powder, salt, and sugar; set aside.
Place butter in a 7 inch cast-iron skillet; set in oven until butter melts and begins to brown. Let it brown, this adds Character and a better flavor to the bread. After all who''s to eat something that looks plain or boring.
In a medium bowl, whisk together buttermilk and eggs; whisk to combine and add in Cheddar.
Stir buttermilk mixture into dry ingredients until combined. NOTE: Some cooks put the melted butter in the bread mix at this time, BUT IN THIS RECIPE DO NOT, leave it in the skillet. I''m a very picky person when it comes to taste. Pour the bread mix into hot skillet and return to oven.
Start testing about 15 minutes. Bake until skewer inserted into center tests clean, about 20 minutes
To increase the recipe see my Vern''s Big Skillet Cheddar Cornbread Recipe.
We also use 2 different skillets to make this same recipe in 2 sizes. The 7" will make the bread thick and a 10" will make it thinner.
I am a big cornbread fan. I love my cornbread to be soft, but yet firm, crisp but yet chewy. I hate it with a passion when it falls apart while eating. It falls in your lap or down your shirt or blouse. It gets all over the table, all over you, and all over the floor. I want to enjoy my food not run it down and clean it up. Where is the joy of eating. Its a mess any way you take it.
This is THE BEST cornbread recipes I have every eaten, bar none. Almost all recipes of this type use oil instead of butter. I have made this recipe over a dozen time and modified it to get fromula. With this recipe I have NEVER had it to sticks when done. The high heat also contributes to the fine results.
I am not afraid to say you will have great results and be proud to show this one off to anyone. Last but not least, a big old glass of cornbread and milk emm-mm.....good.
Cast-iorn browns better than teflon or stainless or Aluminum
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (45%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 126.6mg||39 %|
|Sodium 406.6mg||14 %|
|Potassium 135.3mg||4 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 16.7g|
|Protein 9.1g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 196
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.