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.