Skillet Cornbread with Cheddar Cheese

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Cornbread is one of those food items that I despised as a young girl. I didn’t learn to appreciate a good cornbread until I married Chris Wooten. That’s when I discovered that there was life beyond Jiffy (homemade cornbread wasn’t my mom’s thing).

This cornbread recipe is tasty, quick, and hard to mess up. It goes well with a hearty beef soup.  My mom would have loved it!

Ingredients —

  • 2 to 3 Teaspoons of Bacon Drippings
  • 1½ Cups of Yellow Stone-Ground Cornmeal
  • ¾ Teaspoon of Baking Soda
  • ½ Teaspoon of Kosher Salt
  • 2 Large Eggs
  • 1¾ Cups of Buttermilk (Well Shaken)
  • ½ Stick of Unsalted Butter (Softened)
  • 1 Cup of Sharp Cheddar Cheese (Shredded)

Instructions —

  1. Preheat the oven to 450° F.
  2. Coat bottom and the inside of a 9 to 10-inch cast iron skillet with the bacon drippings. Heat in the middle of the oven for 5 minutes.
  3. Stir together the dry ingredients. Make sure that you crush any small bits of baking soda.
  4. Whisk the eggs in another bowl until blended, then whisk in the buttermilk. Whisk the hot butter into the buttermilk mixture.
  5. Stir the dry ingredients mixture into the buttermilk mixture just until it is moistened. Then mix in the cheese.
  6. Scrape the batter into the hot skillet and bake until golden for 20 to 25 minutes.
  7. Carefully flip the skillet over a heat-resistant surface, and cool the bread for approximately 5 minutes
  8. Serve with butter.


Love & Soul Always, Kawania

(Photo: Natarsha Wright Photography)



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