Southern Skillet Cornbread With Cheddar

 

1 1/4 C. yellow cornmeal

1 1/4 C. unbleached all-purpose flour

1/4 C. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

1 C. creamed corn (one 8-oz. can)

1 C. buttermilk

1 4-oz. can diced green chiles

1/2 C. minced onion

1 egg, lightly beaten

1 C. shredded sharp cheddar cheese

4 T. butter, in large pieces

 

Preheat the oven to 400°F. In a large mixing bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. In another mixing bowl, combine the creamed corn, buttermilk, egg, chiles, onion, and cheddar cheese. Make a well in the center of the dry ingredients. Pour the liquid mixture into the dry, and mix just until fully combined. Heat the butter in a 10″ cast-iron skillet over medium-high heat until the butter melts and foams. Swirl the butter to coat the bottom and sides of the pan. Pour the butter into the cornmeal batter. Leave the skillet on low heat while you’re stirring the butter into the batter. Then immediately pour the batter into the hot skillet. PRO TIP: It is essential that the skillet is still very hot when the batter is poured into it. If the skillet is not hot, you will not get a nice brown crust on the bottom, and the baking time will be longer. Bake for 30 minutes, until golden brown and a cake tester comes out clean in the center. Serve warm with good, soft butter.