Pouring the batter into a hot skillet givesthis corn bread a nice crisp crust.
Recipe: Skillet Cheese Cornbread
2 cups yellow cornmeal
Preheat oven to 400°F (205°C).Place a 10-inch cast iron skillet in oven to heat while makingbatter.
In a large bowl, combine cornmeal, bakingpowder, baking soda and salt. Whisk corn, buttermilk, eggs, honeyand oil in a medium bowl until well blended. Add to dry mixturewith cheese, stirring until moistened.
Remove skillet from oven and quickly spraywith vegetable cooking spray; pour in batter (batter should sizzleon contact).
Bake for 30 to 35 minutes or until toothpickinserted near the center comes out clean. Cut into wedges andserve warm.
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
Makes 8 servings.
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