Cheesy Cornbread

Southern Living
Cheesy CornbreadRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Makes 8 servings


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3 teaspoons vegetable oil
2 cups buttermilk
1 large egg
2 cups shredded sharp Cheddar cheese
1 3/4 cups self-rising yellow cornmeal


Preheat oven to 450°. Coat bottom and sides of an 8-inch cast-iron skillet with vegetable oil; heat in oven 5 minutes. Whisk together buttermilk, egg, cheese, and cornmeal. Pour into hot skillet. Bake 25 minutes.


Cheesy Cornbread Muffins

Omit vegetable oil. Prepare recipe as directed, spooning batter into a lightly greased 12-cup muffin pan, filling three-fourths full. Decrease bake time to 15 to 17 minutes or until tops are golden brown.


Created date

October 2012