Easy Cheesy Skillet Cornbread
This is my favorite cornbread recipe. If you are looking for a fluffy, sweet, cake-like cornbread such as Marie Callenders, this is not it. This recipe is kind of rustic and so easy to make. It only bakes for 10 minutes. You will never use a cornbread mix again! To make it even easier and more flavorful I fry a slice of bacon in the pan before placing it in the oven. Take a paper towel and spread some of the fat around the sides of the skillet. Just leave the rest of the fat in the bottom of the skillet. You can either eat the slice of bacon for a little snack or crumble it into the cornbread batter.
What You Need
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons butter, melted
1/2 cup shredded Cheddar cheese
Preheat oven to 425 degrees. Generously grease a 9-inch cast-iron skillet and place in the oven to heat.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
In another small bowl, beat egg, buttermilk and butter; Mix in cheese and add to flour mixture. Stir to moisten. Scrape mixture into the hot skillet. Be careful here, the skillet will be really hot!
Bake at 425 degree for 10 minutes or until wooden pick tests clean. Gently loosen cornbread with metal spatula; invert onto wire rack. Serve warm. To freeze, cool completely and wrap in freezer paper or double wrap with plastic wrap and aluminum foil.