Cheese And Black Pepper Cornbread Recipes
GUEST CONTRIBUTOR
A delicious cornbread recipe from avowed cornbread lover, Crescent Dragonwagon. This is one recipe from her series on hosting "An Easygoing New Year's Day Brunch." Find her expert tips here, and additional recipes on her Deep Feast blog here. Photo credit: Mark Boughton for Relish magazine.-Editor "You might want to double this; most people will want at least two pieces. The batter will fill the pans only about halfway up; it's so moist that otherwise the middle part won't be done. This way, you get the nice moist center, but a lovely crisp-crunchy cheese topped crust. This recipe, too, can be largely done ahead: combine the dry ingredients a night or two or three before. Leave this dry mix in a tightly covered mixing bowl. Combine the wet ingredients, and refrigerate them, again, a couple of nights before is fine, in a suitably sized container. Have the grated cheese ready, too. Then, on the day of, preheat the oven, pick up at step 4, and you're in business."
Provided by By Guest Contributor | December 30, 2018 10:48 pm
Yield -
Number Of Ingredients 15
Steps:
- 1 Preheat oven to 400 degrees F. Spray 2 8x8 baking pans with cooking oil, and set aside. 2 Stir together the flour, cornmeal, sugar, baking powder, soda, salt, and black pepper in a medium bowl. 3 Break the eggs into a second medium bowl, and whisk them well. Whisk into them the milk and oil. 4 Combine the wet and dry ingredients, using a whisk (batter will be thinner than the usual cornbread). Still, use as few strokes as possible. Stir in creamed corn and half the cheese, mixing just until ingredients are well combined. 5 Pour the batter to the prepared pans, and top with the reserved cheese. Bake for 35-40 minutes, or until golden brown. Remove from the oven, and top with the butter and a sprinkle of salt. Serve, hot, right away.
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- Heat the oven to 400 degrees. Place the butter in the cast iron skillet and put in the oven while it preheats, remove when butter has melted.
- In a large mixing bowl combine the cornmeal, baking powder, salt and pepper. Mix in the buttermilk, eggs and sour cream. Carefully pour the melted butter into the mixture, leaving some in the pan so it is greased. Fold in the cheddar cheese.
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