Break out that cast iron skillet! You won’t believe how delicious and easy this cornbread is.
I always, always make this cornbread when I serve chicken enchiladas. The enchiladas are delicious as well, so much so that I can never get a photo of them because they are eaten immediately. Next time, I keep telling myself. And the years have just flown by. Oh well, back to the cornbread…
Outstanding. Ever so slightly crispy on the outside and light and moist on the inside. The scallions give a nice mild oniony flavor and the cheddar adds a richness. If you are into a little spice, go ahead and throw in some jalapeno. We like a little spice around here.
If you have any leftovers you will be happy to know that it holds up really well in the fridge. I just wrap it in plastic and reheat in a toaster oven, or if I’m in a rush, a quick reheat in the microwave. (Better in the toaster). I’ve even been known to eat a big slice for breakfast…yum.
Here’s what you need to make one 10 inch cornbread…
1 1/4 cups yellow cornmeal
1 1/4 cups all purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
1 large egg
1 3/4 cups buttermilk
2 tbsp butter
1/2 cup cheddar cheese, shredded
1/3 cup scallions, chopped
1 jalapeno (optional)
Preheat oven to 425.
Whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside. Whisk together egg and buttermilk, stir into flour mixture. Add cheese and scallions, and jalapeno if you are going for a little kick.
Melt butter in a 10 inch cast iron skillet. Swirl to coat bottom and sides. Pour batter into skillet and smooth out mixture slightly. Bake in the oven for approximately 20-25 minutes.
Fresh out of the oven and gorgeous!
Recipe adapted from Martha Stewart.