The weather cooled off a little yesterday, so I thought it was okay to use the oven. What a perfect time to try out my cheddar cheese cornbread recipe.
I think cornbread goes well with just about any meal or if you're like me I like it just as a snack with plenty of butter of course.
I wanted to make this savory so I added sharp cheddar cheese. I also wanted to try something different and bake this in my cast iron skillet.
As always I used my KitchenAid Stand Mixer to prepare the batter. You will find all of the ingredients below.
I preheated the oven to 400 degrees and placed my 8-inch cast-iron skillet in the oven while I made the batter.
When the batter was ready I took the skillet out of the oven and buttered the inside with 1 tablespoon of butter. Then I poured the batter into the skillet.
I placed the skillet back in the oven and baked the cornbread for 30 minutes.
Now, I need to explain the mistake that I made. I used my 8-inch cast-iron skillet. The cornbread should have baked for 20 to 25 minutes.
This was too much batter for the 8-inch skillet causing me to bake it for 30 minutes to get the center of the cornbread cooked.
Not that it wasn't delicious because all of it is gone already. I just think the edges cooked a little too much.
So, if you're going to try this cast iron skillet cornbread I recommend using a 10-inch skillet. I know that I will the next time.
Using a 10-skillet the bake time should be 20 to 25 minutes.
Here are the ingredients for cheddar cheese cornbread:
1-1/4 cups all-purpose flour
3/4 cups yellow cornmeal (I used Quaker)
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 tablespoon honey
1 egg (beaten)
1 cup sharp cheddar cheese
1 tablespoon butter (For the skillet)
Mix all dry ingredients together, then add oil, milk, honey, and egg. Mix until it forms a batter then add the cup of cheddar cheese continue until it is well mixed.
As always thanks for stopping by and I hope you enjoy.
Quaker Yellow Corn Meal 24 oz pack of 2
Pillsbury Best All-Purpose Flour, 5 lb.Lodge, Pre-seasoned Cast-iron Chef's Skillet, 10-inch, New
Pillsbury Best All-Purpose Flour, 5 lb.
Lodge, Pre-seasoned Cast-iron Chef's Skillet, 10-inch, New
Yum! That sure sounds good. Cooking in cast iron makes everything better.
ReplyDeleteIt sure was good Angela, I've been cooking with my cast iron skillets more and more. I'm really liking the results. Thanks and have a great weekend :)
DeleteOh wow it sounds great. I have never cooked cornbread in cast iron.
ReplyDeleteIf you like cornbread Kim, give this a try it really worked out great. Thanks for stopping by and have a great weekend :)
DeleteMy corn bread recipe isn't one I have ever played around with, but I love the idea of adding cheese and honey. I still cook mine in the cast iron skillet too and use my great-grandmother's recipe. I am quite tempted to add the honey next time.
ReplyDeleteThis came out better than I expected Cynthia. The cheese and honey was just the right touch for me. I would sure like to try your great-grandmother's recipe, do you have it posted anywhere? Or is it a family secret? Thanks for stopping by and have a great week :)
DeleteI really like the idea of the honey to balance the sharp cheddar cheese. Your recipe sounds absolutely perfect!
ReplyDeleteI added the honey just for good measure and I wasn't disappointed. Thanks Susan :)
DeleteThere is nothing better than some homemade cornbread baked in a cast iron skillet. I love the honey and cheese idea. I am definitely going to give that a try!
ReplyDeleteThis was the fist time that I made it in the cast iron skillet. It cake out very well. Thanks Carlee :)
DeleteNever though to make it in a cast irion pan, sounds great.
ReplyDeleteOh! It was great Brenda, you'll have to give it a try. Thanks!
DeleteCornbread is a favourite around here!
ReplyDeleteOne of my favorites too David. Great for a snack or with a meal. Thanks!
DeleteShowing this to my husband. He enters cornbread in the fair each year. New recipe, yeah!
ReplyDeleteWell, I sure hope it works out well for him. Thanks so much Fay :)
DeleteYou actually make it appear really easy along with your presentation however I find this matter to be actually one thing which I think I might by no means understand. It kind of feels too complex and extremely large for me. I'm taking a look ahead in your subsequent publish, I'll try to get the hold of it! gmail email login
ReplyDeleteI have never made corn bread bought the cornmeal last time I went shopping but this seems like a good recipe to start with...Thank you Sam :)
ReplyDeleteI love this cheddar cheese corn bread Carol. This one is easy to make and so good!I do hope you like it. Thanks so much for stopping by :)
DeleteThis is one recipe I will be trying soon! What better combination than corn bread and cheese? I already know it's going to be good! Thanks for sharing!
ReplyDeleteI'm glad you like it Daphne. And, I'm sure you'll like it if you make it. It's perfect out of the oven with the butter melting all over it. Thanks for stopping by!
DeleteLooks delicious, Sam. Will have to pass this recipe along to my kids -- ALL of whom LOVE cheese in anything! :)
ReplyDeleteThanks, Pat I also love cheese in anything I hope you guys enjoy. Thanks for stopping by.
DeleteNot sure what size my skillet is, but I'll be checking so I can make this.
ReplyDelete