Skillet Cheese Cornbread
Pouring the batter into a smoking hot skillet gives this moist and flavorful corn bread a crispier crust.
2 cups yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (14.75-ounce) can cream-style corn
1 1/4 cups buttermilk
2 large eggs
1/4 cup honey
3 tablespoons vegetable oil
1 cup shredded cheddar cheese
- Preheat oven to 400°F (205°C). Place a 10-inch cast iron skillet in oven to heat while making batter.
- In a large bowl, combine cornmeal, baking powder, baking soda and salt. Whisk corn, buttermilk, eggs, honey and oil in a medium bowl until well blended. Add to dry mixture with cheese, stirring until moistened.
- Remove skillet from oven and quickly spray with vegetable cooking spray; pour in batter (batter should sizzle on contact).
- Bake for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Cut into wedges and serve warm.
Makes 8 servings.