Cornbread speckled with sweet kernels of corn and the sharp bite of cheddar cheese. The middle is soft and moist like corn pudding with a crusted, cheesy top that is altogether unforgiving.
For those crusty outer edges everyone is crazy about cook your cornbread in a cast-iron skillet. The key is to heat the skillet beforehand so it’s piping hot. You want to hear the batter sear as it hits the pan. That revealing sizzle is what sets lip-smacking-good corn bread apart from mediocre corn bread.
Whether you smear this with butter hot from the oven or gently plop a piece down in the middle of a spicy bowl of chili there’s no doubt you’re in for a real treat.
Cornbread speckled with sweet kernels of corn and the sharp bite of cheddar cheese. The middle is soft and moist like corn pudding with a crusted, cheesy top that is altogether unforgiving.
Ingredients
Instructions
- Preheat oven to 425 degrees F. Butter a 9 inch cast-iron skillet* or an 8x8 deep sided baking pan.
- Whisk flour, cornmeal, baking powder, salt, baking soda and black pepper (optional) together in a large bowl. In a separate medium bowl whisk egg, sour cream, 1 cup cheese and corn together, add to flour mixture and combine just until incorporated, without over mixing. Pour into pan and sprinkle remaining 1/2 cup cheese over top.
- Bake about 22-25 minutes or until a toothpick inserted in center comes out clean. Serve warm or at room temperature.
Notes
*For a superior crust heat the cast-iron skillet in the stove as you make the batter, pour in batter and bake as directed.
That is the mother of all cornbreads!! Thanks for the recipe. DEFINITELY making it with my veggie chili next time :-)
What sized pan did you use?
8 x 8
That is the mother of all cornbreads!! Thanks for the recipe. DEFINITELY making it with my veggie chili next time :-)
8 x 8
What sized pan did you use?