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.
Cheddar Cornbread: This cornbread has a great crust from being made in a skillet and a hefty dose of cheddar for added interest.Tweet This
Cheddar Cornbread in a Cast Iron Pan
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:
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.