Cheesy Cornbread

Hey friends! How has your week been? I’ve got a post coming up that should explain why I’ve been a bit absent, but here are a few updates from the last few days:

Caught up on Downton Abbey and cried and tried to hide it from Chase because I ALWAYS cry during sad scenes and feel like a sap.

Watched the premiere of Smash. Does anyone else watch this show? Anyone? Buehler? Look, regardless of your thoughts, it was totally worth watching for this song, which I have been listening to on repeat for the last 48hrs.

I may or may not have eaten a mix of potato chips and cookies for more than one of my meals. But since I was home alone during these alleged meals I will maintain my innocence until proven guilty.

I am entirely unprepared for Valentine’s day this year. No dinner reservations, and no recipes for heart shaped food or anything involving red food coloring. Sorry, I know it’s a disappointment.

But..I made cornbread! With cheese! This is good, right? You’re not too disappointed I hope? And really, what could be better to share with a loved one on Valentine’s Day then carbs and cheese? Hope you enjoy. xoxo

Cheesy Cornbread

1 1/2 cups cornmeal
1/2 cup flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
2 tablespoons vegetable oil
1 1/2 cups buttermilk
1 1/2 cups mixed cheese + 1/3 cup (I used cheddar & monterey jack)
2 tablespoons of butter

Preheat the oven to 425 degrees F.

Sift together the dry ingredients in a large bowl. In a separate small bowl combine the egg, oil and buttermilk. Add to the dry ingredients and stir to combine. Gently stir in the 1 1/2 cups cheese until mixed through.

Add the 2 tablespoons of butter to a 9-inch skillet, preferably cast iron. Place the skillet in the oven for about 3-4 minutes or until the butter has melted. Move the pan around until the butter has coated the bottom thoroughly, and then pour the batter into the hot buttered pan. Bake for about 10 minutes and then remove from the oven. Sprinkle the remaining cheese over the top of the cornbread and bake another 10-15 minutes, or until the edges have started to brown and a toothpick inserted in the center comes out clean.

Print this recipe!

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2 Thoughts on “Cheesy Cornbread

  1. Cornbread like this seriously needs to be in every home! It looks so comforting!

  2. Jerianne Hanks on February 27, 2013 at said:

    Does your father-in-law’s friend share that delish-looking grain bread recipe? That sandwich looks to-die-for!

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