Cornbread is almost always the perfect wingman for soup.
Course: Side Dish
Keyword: cheesy cornbread, cornbread with cheddar
Author: Katie Workman
½cup(1 stick) unsalted butter
Hefty pinch cayenne pepperto taste
1cupshredded cheddar cheeseplus ½ cup for sprinkling
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.