Reviews (1) Add Rating & Review 129 Ratings 5 star values: 18 4 star values: 23 3 star values: 44 2 star values: 33 1 star values: 11 Martha Stewart Member Rating: 5 stars 03/05/2018 I am NOT a cornbread fan but my husband, a died-in-the-wool southern, is - so I make it for him. Until now, the only way I would eat Cornbread is to add sugar which, according to my husband, turns it into "Johnny cake" and isn't "real" cornbread! Although this recipe calls for sugar, it is minimal and I added less than what it called for. Suffice it to say we BOTH. enjoyed cornbread with this recipe - it is lighter and has a delicious, crunchy outer edge wth a very moist interior.
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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 55 mins Servings: 6 Cheddar Cornbread
Ingredients Ingredient Checklist 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
Cook’s Notes If you don’t have cast-iron skillet, in step 2, use an 8-inch square metal baking pan instead. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 55 mins Servings: 6 Cheddar Cornbread
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 55 mins Servings: 6
Recipe Summary
prep: 15 mins total: 55 mins
Servings: 6
prep: 15 mins
total: 55 mins
prep:
15 mins
total:
55 mins
Servings: 6
6
Cheddar Cornbread
Cheddar Cornbread
Ingredients
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
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.
Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
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.
Cook’s Notes If you don’t have cast-iron skillet, in step 2, use an 8-inch square metal baking pan instead. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.
Cook’s Notes
If you don’t have cast-iron skillet, in step 2, use an 8-inch square metal baking pan instead. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.
Reviews (1)
Add Rating & Review 129 Ratings 5 star values: 18 4 star values: 23 3 star values: 44 2 star values: 33 1 star values: 11
Martha Stewart Member Rating: 5 stars 03/05/2018 I am NOT a cornbread fan but my husband, a died-in-the-wool southern, is - so I make it for him. Until now, the only way I would eat Cornbread is to add sugar which, according to my husband, turns it into "Johnny cake" and isn't "real" cornbread! Although this recipe calls for sugar, it is minimal and I added less than what it called for. Suffice it to say we BOTH. enjoyed cornbread with this recipe - it is lighter and has a delicious, crunchy outer edge wth a very moist interior.
Reviews (1)
Add Rating & Review 129 Ratings 5 star values: 18 4 star values: 23 3 star values: 44 2 star values: 33 1 star values: 11
Add Rating & Review
129 Ratings 5 star values: 18 4 star values: 23 3 star values: 44 2 star values: 33 1 star values: 11
129 Ratings 5 star values: 18 4 star values: 23 3 star values: 44 2 star values: 33 1 star values: 11
129 Ratings 5 star values: 18 4 star values: 23 3 star values: 44 2 star values: 33 1 star values: 11
5 star values: 18 4 star values: 23 3 star values: 44 2 star values: 33 1 star values: 11
Martha Stewart Member Rating: 5 stars 03/05/2018 I am NOT a cornbread fan but my husband, a died-in-the-wool southern, is - so I make it for him. Until now, the only way I would eat Cornbread is to add sugar which, according to my husband, turns it into "Johnny cake" and isn't "real" cornbread! Although this recipe calls for sugar, it is minimal and I added less than what it called for. Suffice it to say we BOTH. enjoyed cornbread with this recipe - it is lighter and has a delicious, crunchy outer edge wth a very moist interior.Martha Stewart Member
Rating: 5 stars 03/05/2018
I am NOT a cornbread fan but my husband, a died-in-the-wool southern, is - so I make it for him. Until now, the only way I would eat Cornbread is to add sugar which, according to my husband, turns it into “Johnny cake” and isn’t “real” cornbread! Although this recipe calls for sugar, it is minimal and I added less than what it called for. Suffice it to say we BOTH. enjoyed cornbread with this recipe - it is lighter and has a delicious, crunchy outer edge wth a very moist interior.
Rating: 5 stars
All Reviews for Cheddar Cornbread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cheddar Cornbread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
