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Cornbread with Cheddar Cheese
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Serves 6
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Ingredients:
1 cup stone-ground cornmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1/4 teaspoon ground pepper
2 eggs
1 1/2 cups buttermilk
1 cup shredded cheddar cheese
2 tablespoons butter
Directions:
Preheat oven to 425 degrees F. In a large mixing bowl, stir together cornmeal, flour, baking soda, salt, sugar and ground pepper. Make a well in the center of the flour mixture then add eggs and buttermilk to well. Lightly whisk eggs to loosen them, then gently incorporate the dry ingredients. Stir in cheese.
Place butter in a 9-inch cast iron skillet and bake until butter melts. Remove skillet from oven, tilting skillet so that the melted butter coats the sides and bottom.
Pour cornbread batter into the skillet and bake for about 25 minutes, until golden, and when a toothpick inserted in center comes out clean. Cool cornbread in the skillet for 15 minutes before cutting.
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Cornbread with Cheddar Cheese
Serves 6
Ingredients:
1 cup stone-ground cornmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1/4 teaspoon ground pepper
2 eggs
1 1/2 cups buttermilk
1 cup shredded cheddar cheese
2 tablespoons butter
Directions:
Preheat oven to 425 degrees F. In a large mixing bowl, stir together cornmeal, flour, baking soda, salt, sugar and ground pepper. Make a well in the center of the flour mixture then add eggs and buttermilk to well. Lightly whisk eggs to loosen them, then gently incorporate the dry ingredients. Stir in cheese.
Place butter in a 9-inch cast iron skillet and bake until butter melts. Remove skillet from oven, tilting skillet so that the melted butter coats the sides and bottom.
Pour cornbread batter into the skillet and bake for about 25 minutes, until golden, and when a toothpick inserted in center comes out clean. Cool cornbread in the skillet for 15 minutes before cutting.
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