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Cheesy Cornbread

The perfect tender, moist cornbread. Not too cakey, not too crumbly. With a balance of honey and cayenne pepper, and the bonus of all sorts of cheesy goodness. A perfect side to chilli or black bean soup.
Course Baking
Cuisine American
Keyword cornmeal,honey,cayenne pepper,cheddar cheese,buttermilk
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10

Ingredients

  • 4 tbsp (57g) butter for melting
  • 1 tbsp softened butter, for greasing the skillet
  • 1 cup (135g) All Purpose flour
  • 1 cup (165g) cornmeal
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp cayenne pepper or more if you really want to!
  • 1 cup (110g) grated cheddar cheese divided
  • 1/2 cup (65g) cubed cheddar cheese about 1/4 inch cubes
  • 2 large eggs
  • 1 cup (250 ml) buttermilk or sour milk see Notes below
  • 1/4 cup (60 ml) runny honey

Instructions

  1. Preheat the oven to 400F.
  2. Place the 4 tbsp of butter in a small pot and melt over low heat. Set aside to cool a touch.

  3. Take the softened butter and evenly grease a 10 inch cast iron skillet or baking pan (it can be a 8 x10 inch or similar)

  4. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt and cayenne pepper.
  5. In a small bowl, gently beat the eggs. Add the buttermilk, the runny honey (spray the measuring cup with non-stick spray first before pouring honey into it- will release much easier!) and the melted butter. Stir to combine.
  6. Make a well in the dry ingredients and add the wet ones. Gently combine without over-mixing. It doesn't have to be completely mixed.
  7. Add 1/2 cup of the grated cheddar cheese, plus all the cubed cheese to the mixture and give one more good stir to combine.
  8. Pour the batter into the greased pan.
  9. Bake on the centre rack for 20 minutes. Sprinkle the remaining 1/2 cup grated cheese evenly over the top of the cornbread and bake for another 8-10 minutes. A skewer inserted into the bread should come out clean.
  10. Cool for about 10 minutes. Slice and serve.

Recipe Notes

To replace buttermilk, just add 1 tbsp of white vinegar to 1 cup of milk and let sit for about 5 minutes. It will sour perfectly

You can bake up this batter as muffins as well. It will fill about 12 regular sized muffins. Give them about 15-20 minutes in the oven, but check at the 15 minute mark.