This easy, cheesy cornbread tastes even better when you make it in a cast-iron pan.
(1/2 stick) unsalted butter, melted, more for pan
all-purpose flour, spooned and leveled
1 1/3 c.
Cheddar cheese, grated (about 1/2 cup)
- Preheat oven to 450°F. Butter 2 cast-iron cornstick skillets or 1 (8-inch) cast-iron skillet.
- Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, butter, and egg in a separate bowl. Whisk wet ingredients into dry ingredients until combined. Fold in Cheddar cheese and scallions.
- Transfer batter to prepared pans, and bake until a toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets or 23 to 25 minutes for 8-inch skillet. Serve warm.
Tools you'll need: Cornstick skillets ($15, )