We are a full-on soup family, and in fact for a while when Charlie was younger soup was one of Charlie’s go-to breakfast choices. Weird? I certainly don’t think so. As a person who frequently eats leftover sushi for breakfast, I am hardly one to judge.
And while I love making soup, and while many soups are all in one meals, they seem to feel a bit lonely without some sort of companion. This cornbread snuggles up nicely next to all kinds of soup options. Oh, do bake your cornbread in a cast iron skillet, you will be so happy you did. The dark, heavy metal gives the crust a wonderful color, a wonderful crispness on the outside.
Serve with a pat of good butter and a sprinkle of salt, next to a bowl of your very favorite soup, and think happy fall thoughts.
Soups to Serve Cheddar Cornbread With:
- Tomato, Orzo and Dill Soup
- Perfect Tomato Soup
- Mushroom Spelt Soup
- Cream of Carrot Soup
- Escarole and Spinach Soup
- Roasted Cauliflower and Sunchoke Soup
- Simple Vegetable Soup
- Spicy Roasted Root Vegetable Soup with Parmesan Croutons
- ½ cup (1 stick) unsalted butter
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- Hefty pinch cayenne pepper to taste
- 1 cup shredded cheddar cheese plus ½ cup for sprinkling
- 2 large eggs
- 2 cups buttermilk
- Preheat the oven to 400°F. Place the butter in 12-inch cast iron skillet and put the pan in the oven until the butter melts and is starting to lightly brown.
- Meanwhile, in a large bowl whisk together the flour, cornmeal, baking powder, sugar, salt and cayenne. Stir in 1 cup of the shredded cheese. In another smaller bowl use a fork to stir the eggs with the buttermilk.
- When the butter is melted, twirl the pan a bit so that the butter coats the sides as well as the bottom, then pour almost all of it, except for a couple of tablespoons, into the buttermilk mixture and stir quickly to combine. Whisk the buttermilk mixture into the flour mixture, just until combined. Scrape the mixture into the hot butter-coated pan, smooth the top, and sprinkle over the remaining 1/2 cup shredded cheese.
- Bake for 22 to 25 minutes, until a wooden skewer or a toothpick inserted into the center comes out clean, and the cornbread just starts to pull away from the outside of the pan. Cool in the pan on a wire rack, until warm or room temperature. Serve in squares or wedges with your favorite Garden Fresh Gourmet soup.
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