CHEDDAR CORNBREAD

1 cup all-purpose flour (spooned and leveled)

1 cup stone ground yellow cornmeal

3 tbsp sugar

1 tsp baking soda

1 tsp salt

1/4 tsp ground pepper

1 1/2 cups low-fat buttermilk

2 large eggs

1 cup shredded cheddar cheese (4 oz)

2 tbsp butter

Preheat oven to 425 degrees.

In a large bowl, whisk, flour, cornmeal, sugar, baking soda, salt and pepper together; make a well in the center. Add buttermilk and eggs to the well and whisk to break up eggs. Gently incorporate into the dry mixture then mix in the cheese.

Place the butter in a 9-inch cast iron skillet (or a heavy-duty skillet if you don't have cast iron). Place in oven until the butter is melted. Remove from oven and tilt until butter covers pan and sides.

Pour the batter into the prepared skillet and bake until golden brown and a wooden toothpick inserted in the center comes out clean. This will take 20 to 25 minutes. Allow bread to cool in the skillet for 15 minutes before cutting to serve.

Leftover cornbread may be wrapped in plastic wrap once it is completely cooled. It may be refrigerated for  up to 24 hours.

file photo used for reference

not this exact recipe