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Cheesy Cornbread

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Cheesy Cornbread

Prep Time:
15 min(s)
Cook Time:
15 min(s)
Serves:
8
Difficulty:
Beginner
Ethnicity:
American
Tools:
cast iron skillet
large mixing bowl
measuring cups
measuring spoons
medium mixing bowl
rubber spatula
saute pan (8-10 inches)
whisk
wire rack with tray (seasoning, cooling, resting)
Ingredients:
1 cup(s) flour (all-purpose)
1 cup(s) cornmeal
2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 cup(s) Monterrey jack cheese - packed, grated
3/4 cup(s) buttermilk
2 eggs
3 tablespoon(s) honey
1/4 cup(s) butter (unsalted) - melted
2 tablespoon(s) butter (unsalted) - cold
Steps:
-Preheat oven to 425 degrees and place a cast iron skillet in the oven.
-Whisk the dry ingredients in a large bowl to blend.
-In a medium bowl, whisk the buttermilk, eggs, and honey. Add the butter and whisk until blended.
-Add the buttermilk mixture to the dry ingredients; stir until just combined.
-Stir in cheese.
-Remove the skillet from the oven and add 2 tablespoons of butter.
-When the butter melts, swirl around the pan and pour the batter into it.
-Bake for 15 minutes or until a toothpick comes out clean from center.
-Cool completely in the pan on a wire rack.
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