Cast Iron Cornbread V Recipe
baked with aged cheddar & green chiles | serves two to three
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pan preparation
Dry ingredients
Wet ingredients
Cheese & chiles
Method
Preparation
- 1
Preheat oven and skillet
Preheat the oven to 425°F (220°C) and place a 9-inch cast iron skillet in the oven to heat.
- 2
Grease skillet
Carefully remove the hot skillet and add 1 tablespoon unsalted butter, swirling to coat the bottom and sides. Return skillet to oven for 1-2 minutes to melt and set the coating.
- 3
Whisk dry ingredients
In a large bowl, whisk together white cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- 4
Whisk wet ingredients
In a separate bowl, whisk together buttermilk, large egg, and melted butter until well combined.
- 5
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir just until blended. Do not overmix; small lumps are fine.
- 6
Add cheese and chiles
Fold in the shredded aged cheddar and diced green chilies until evenly distributed.
- 7
Bake
Carefully pour the batter into the hot skillet, spreading to an even layer. Bake for 18-22 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
- 8
Rest and serve
Let the cornbread rest for 5-10 minutes before slicing into wedges. Serve warm.