Saturday, February 12, 2011

Cheesy Skillet Cornbread

Cornbread is the perfect accompaniment to most soups, stews, and chili.  Our family enjoys this cheesy cornbread even on its own, as a snack.  The buttermilk adds a nice tang, yummy!


  • 1½ cups cornmeal
  • 2½ cups flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon cayenne
  • 2 eggs
  • 2 cups buttermilk
  • ½ cup butter, melted
  • 1 teaspoon salt
  • 1½ cup shredded cheese

Combine dry ingredients in large bowl.  Make a well in the center.

Mix eggs and buttermilk, in well.  Stir into dry ingredients.  Add melted butter.  Stir until mixed.

Bake in large, greased, oven-proof skillet at 375, for 30 minutes.  

Sprinkle cheese on top, and bake another 5-10 minutes.

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