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Preheat oven to 425. Put 2 tbsp butter in a 9 inch cast iron skillet and melt it in oven. In a large bowl mix 1 c flour, 1 c stone-ground yellow cornmeal, 3 tbsp sugar, 1 tsp baking soda and 1 tsp salt and ¼ tsp pepper and make a well. Then add to the well 1 ½ c low fat buttermilk, 2 large eggs and whisk to loosen eggs. Then gently incorporate dry indredients. Then add 1 c (4 oz) cheddar cheese. Can also add jalapeno. Pour batter into skillet and cook 20-25 minutes, until toothpick comes out clean. Let cool at least 15 minutes. Can store at room temp for up to one day. We tried this 3/09 and the boys loved it. It was very good. Lots of leftovers that I refrigerated and it lasted for a while.