Our Cornbread Recipe
This bread is baked in a seasoned 12″ cast iron skillet.
CORNBREAD WITH CHEESE
2 tablespoons vegetable shortening
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
2 teaspons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs
2/3 cup buttermilk
2/3 cup 2% milk
2 tablespoons unsalted butter, melted
1/2 cup cheddar or jack cheese, shredded
Put vegetable shortening in cast iron skillet. Place skillet in the oven, and preheat, 425 degrees Fahrenheit.
In a bowl, combine cornmeal through salt.
Add eggs, buttermilk, 2% milk and melted butter; stir until just combined. Fold in shredded cheese.
Remove skillet from oven and carefully pour in batter. Place skillet back in oven and bake for about 25 minutes; the bread will be golden brown and lightly cracked on top.
your cornbread looks like you could eat it right off the page. I can;t wait to get back home to you and wyatt. I love you both. DAVE