Cheddar Cornbread

Cornbread is considered to be of America’s favorite quick breads. It is categorized as a quick bread because, due to natural components in corn, yeast is not required to get the bread to rise. It’s such a perfect accompaniment to so many “one-pot” meals, such as chili or Cajun/Creole dishes. It wasn’t until I discovered “cast iron skillet” cornbread, when I really learned to appreciate it.  A good, hot cast iron skillet sears the batter, giving the bread a crisp and crunchy crust, yet the interior remains moist and delicious. Mike not only loves cornbread, he’s extremely fussy about his cornbread. It took me years to find the recipe that would finally win him over. This is it….Cheddar Cornbread (a Martha Stewart recipe). Mike won’t settle for anything else now. I had a slice of this cornbread in the photo from my posting yesterday for Red Beans & Rice with Kielbasa, as cornbread was just the perfect side for that meal. Of course, I’m including additional photos in today’s posting. One look at the photos, and you’ll understand why this is now our “only” recipe for cornbread.

Preheat oven to 425° F.

In large bowl, sift flour, cornmeal, sugar, baking soda, salt and pepper. Make a well in center of flour mixture. Add buttermilk and eggs to well. Whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheddar cheese.

Place butter in a 9-inch cast iron skillet. If you don’t have one, you can substitute a square 8x8 metal baking dish (but crust won’t be as crispy). Place skillet with butter in preheated oven, until butter is melted. Using at least a double layer of pot holders (as skillet is HOT), remove skillet from oven. Tilt to coat bottom and sides of skillet with the melted butter.

Pour batter into skillet. Bake until golden and a toothpick inserted in center comes out clean, 18 to 22 minutes. Check at 15 minutes, as I find it bakes fast, and doesn’t really require the full 18 to 22 minutes. Let cornbread cool in skillet at least 15 minutes before cutting and serving.

Serve warm, or at room temperature. See all the cheddar throughout? Mmmmm.....

CHEDDAR CORNBREAD
Source: Martha Stewart
Posted by: www.meldingmagic.com

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 (4 ounces) shredded cheddar cheese
• 2 Tablespoons butter

            
DIRECTIONS:

1. Preheat oven to 425° F. In a large bowl, sift 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 cheddar cheese.
2. Place butter in a 9-inch cast-iron skillet. Put in oven until butter is melted. Remove from oven, and tilt
    to coat bottom and sides. (CAREFUL, skillet is very hot!!!)
3. Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out
    clean, 18 to 22 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.