Cheesy Buttermilk Cornbread

Photography by Two Spoons Studio

Prep time 10 minutes
Cook time 30 minutes
Servings 8

Ingredients

1 1/4 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
4 tablespoons butter (+ 1 tablespoon to grease the skillet), melted and slightly cooled
2 eggs
1 cup buttermilk
1 cup sharp cheddar cheese, grated

This cheesy twist on classic buttermilk cornbread takes comfort food to the next level. Rich buttermilk keeps the cornbread moist and tender, while melty cheese adds a savory, irresistible flavor to every bite. Perfectly golden with a slightly crisp edge, this cornbread pairs well with soups, stews, or simply enjoyed on its own. Whether you’re a cheese lover or just looking to elevate your cornbread game, this recipe is sure to be a hit. | Photography by Elle Penner of Two Spoons Studio

Instructions

Preheat the oven to 400º F. Add a tablespoon of butter to a 10- or 12-inch cast iron skillet and heat it in the oven for about 5 minutes, until the butter is melted.
Whisk all of the dry ingredients in a medium bowl. Add in the cooled, melted butter, then the eggs and buttermilk. Whisk until smooth, then incorporate the cheese.
Remove the skillet from the oven and carefully pour the batter in. For a crispy crust, the batter should sizzle when you add it to the hot skillet.
Bake for 30 minutes or so, or until the cornbread is cooked through and golden brown. Immediately turn cornbread out of the skillet and put on a cooling rack to retain a crispy crust.