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Cheesy Cornbread

Photo: Iain Bagwell; Styling: Heather Chadduck
Yield Makes 8 servings


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

How to Make It

  1. 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.


  3. Cheesy Cornbread Muffins

  4. 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.