Cheddar Cornbread — Another Grandma Carol Card

Another card from the recipe box. Cheddar cornbread, dated 1985 in pencil. Sharp cheddar folded into a cornbread batter, baked in the cast iron until the top is golden and the cheese has crisped at the edges.

The math: a Jiffy box doctored with the egg-and-buttermilk improvements I have been working with all year, a cup of shredded sharp cheddar, a tablespoon of butter to grease the cast iron. Total: about $2.40.

The technique is the hot-pan start. Heat the cast iron in the oven while it preheats. Drop the butter in to melt. Pour the batter into the hot pan. The bottom of the cornbread sears on contact with the hot iron, producing a crispy crust on the bottom and edges.

Mama had two squares with our Sunday chili.

The recipe is below. The trick is the hot cast iron.

Cheddar Cornbread

Prep Time: 10 minutes | Cook Time: 22 minutes | Total Time: 32 minutes | Servings: 9

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup shredded sharp cheddar cheese, divided

Instructions

1. Preheat. Preheat your oven to 400°F. Grease an 8x8-inch baking dish or a 9-inch cast-iron skillet with butter or non-stick spray.
2. Mix dry ingredients. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper until evenly combined.
3. Mix wet ingredients. In a separate bowl, whisk together the buttermilk, beaten eggs, and melted butter until smooth.
4. Combine. Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Do not overmix or the cornbread will be tough.
5. Add cheese. Fold in 3/4 cup of the shredded cheddar, reserving the remaining 1/4 cup for the top.
6. Bake. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved 1/4 cup of cheddar over the top. Bake for 20–22 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. Rest and serve. Let the cornbread rest in the pan for 5 minutes before slicing. Serve warm alongside pork chops, pinto beans, or anything that needs a little golden comfort next to it.

Nutrition (per serving)

Calories: 248 | Protein: 8g | Fat: 10g | Carbs: 31g | Fiber: 1g | Sodium: 310mg