Cornbread: Cheddar Cornbread Recipe

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Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 larges eggs,
1 cup shredded Cheddar cheese
2 tablespoons butter

Preparation

Step 1

1. Preheat oven to 425 deg. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.

2. Place butter in a 9-inch cast-iron skillet; bake until
butter is melted. Remove from oven, and tilt to coat
bottom and sides.

3. Pour batter into prepared skillet; bake until golden
and a toothpick inserted in center comes out clean; 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.