Cheddar Cornbread / Katie Workman / themom100.com

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.

Cheddar Cornbread / Katie Workman / themom100.com

Soups to Serve Cheddar Cornbread With:

Cheddar Cornbread

Cornbread is almost always the perfect wingman for soup.
Yield: 8 People

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Calories: 487kcal | Carbohydrates: 59g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 464mg | Potassium: 574mg | Fiber: 5g | Sugar: 5g | Vitamin A: 654IU | Calcium: 317mg | Iron: 3mg

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