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Cheddar Corn Bread

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Cheddar Corn Bread

Cheddar Corn Bread
New Media Publishing
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total prep
If you love a hearty crust on your cornbread, here's a trick: Pour the batter into a hot pan and then, when it's cooked, flip it out immediately onto a serving plate, so that the crusty bottom is now on top and it doesn't have a chance to steam to softness in the bottom of the skillet. And don't even think about making cornbread ahead -- this is one dish you have to make fresh and serve right away.


  • 1 1/3 cups yellow cornmeal
  • 2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 4 ounces extra-sharp cheddar, coarsely grated (about 1 cup)
  • 2 tablespoons grated parmesan
  • 1 large egg
  • 1 1/2 cups well-shaken buttermilk
  • 3 tablespoons unsalted butter
  • Equipment: a 10-inch cast-iron skillet


  • Preheat oven to 425F.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Add cheddar and parmesan and toss well.
  • Whisk egg in a bowl, then whisk in buttermilk to blend well.
  • Melt butter in skillet over medium heat until it is hot and foamy, tilting skillet to cover bottom completely, then add almost all of it in a slow stream to the buttermilk mixture, whisking. Pour buttermilk mixture into cornmeal mixture and stir with a rubber spatula until it is just combined.
  • Pour batter into hot skillet and bake it in middle of oven until center is firm to the touch and a toothpick comes out clean, 20 to 25 minutes. Run a thin knife around edge of cornbread, then, wearing oven mitts, invert cornbread onto a plate.
  • Serve warm.