Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Extra-sharp Cheddar cheese is stirred into this buttermilk Cornbread Topping that crowns our Beef and Chorizo Pot Pie.
This recipe goes with Cornbread-topped Beef and Chorizo Pot Pie
Yield: Makes 2 1/2 cups
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 1/4 cup canola oil
- 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
- Stir together first 5 ingredients in a medium bowl. Add buttermilk, egg, and oil, and stir until smooth. Stir in cheese.
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