Zutaten für Virginia Willis Cheddar Cornbread
- Unsalted Butter
- All Purpose Flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- Sea Salt
- Extra Sharp Cheddar Cheese
- 1 1/4 cups buttermilk
- 2 large eggs
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Zubereitung von Virginia Willis Cheddar Cornbread
- Preheat oven to 400°F (200°C).
- Place 1/2 cup (1 stick) of unsalted butter in a 10 1/2-inch cast-iron skillet and heat in the preheated oven for 10-15 minutes, or until melted and lightly browned.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Stir in 1 cup of the shredded cheddar cheese.
- Remove the skillet from the oven and carefully pour the melted butter into the dry ingredient mixture. (Be careful of hot butter!)
- Add 1 1/4 cups buttermilk and 2 large eggs; stir until just combined. Do not overmix.
- Pour the batter into the prepared skillet and smooth the top with a spatula.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
- Return to the oven and bake for another 3-5 minutes, or until the cheese is melted and bubbly.
- Let the cornbread cool in the skillet for a few minutes before transferring it to a wire rack to cool completely. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
5g
Fat
28g
Carbs
5g
