Cheddar Cornbread

Who doesn't love cornbread? Especially cheddar cornbread. These little loaves of golden cheddar goodness were just the right thing to serve with steak and chicken fajitas and homemade Mexican rice for Fathers Day!

Cornbread is one of those foods that can get really dry if not made the proper way or over baked. But don't let that scare you into not giving this great recipe a try. This corn bread nice and moist with just a little cheddar cheese bite to it, but not over powering that you don't get all that great corn meal taste. I made mine cornbread into little loaves. Nice and easy to grab and eat !!! 

Adopted from Martha Stewart Cornbread

 

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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.