Ingredients
Scale
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup coarse ground yellow cornmeal
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 2 large eggs
- 1 1/2 cups shredded cheddar cheese (6 ounces)
- 2 tablespoons butter
Instructions
- Preheat oven to 425 degrees.
- Whisk flour, cornmeal, sugar, baking soda and salt together in a large bowl. Make a well in center of flour mixture and add buttermilk and eggs. Whisk the buttermilk and eggs together and then gently incorporate dry ingredients. Mix in one cup of cheese, reserving the last 1/2 cup.
- Place the butter in a 9-inch cast-iron skillet and bake in preheated oven until butter is melted. Remove the pan from the oven and tilt to coat bottom and sides.
- Pour batter into prepared skillet over the melted butter and top with remaining cheese. Bake about 20 to 25 minutes. Start checking it at 20 minutes. It’s ready when a toothpick inserted in center comes out clean and cornbread is golden brown. Let it cool in skillet at least 10-15 minutes before cutting and serving.