Irish Cheddar & Herb Skillet Cornbread
A moist, subtly sweet cornbread full of Irish cheddar, herbs and sweet corn kernels baked in a hot cast iron skillet for beautifully crispy edges.
Servings: 8
Ingredients
- 1 cup of buttermilk
- 6 tablespoons of butter, melted
- 1/4 cup of honey
- 2 large eggs
- 1 cup of yellow cornmeal
- 1 cup of all purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of sweet corn
- 1 cup of Irish cheddar, shredded
- 1/4 cup of fresh herbs, finely chopped
- 2 tablespoons of butter
Instructions
- Place a dry 10” cast iron skillet on the center rack of a cold oven and preheat the oven to 425°
- In a large bowl, combine a cup of buttermilk with 6 tablespoons of melted butter, 1/4 cup of honey and 2 large eggs until smooth
- Whisk in 1 cup of yellow cornmeal, 1 cup of all purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt until mostly combined
- Fold in 1 cup of sweet corn, about 3/4 cup of the shredded Irish cheddar and 1/4 cup of finely chopped fresh herbs until evenly distributed (reserve the remaining cheese for topping)
- When your oven is preheated, carefully transfer the hot skillet out onto a heatproof surface and close the oven door quickly to maintain the ovens temperature
- Add 2 tablespoons of butter into the hot skillet and carefully swirl it around to coat the bottom and sides
- Pour the cornbread mixture into the skillet and top with the remaining cheese
- Bake in a 425° oven for 18-20 minutes or until a toothpick will come out of the middle of the cornbread mostly clean