Cheddar Corn Bread
New Media Publishing
Provided by: Kemp Minifie
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.