Cheddar-Tarragon Cornbread Recipe

Name: Cheddar-Tarragon Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 2 ½ teaspoons baking powder; ½ teaspoon salt; 3 tablespoons sugar; ½ cup unsalted butter; 1 cup buttermilk; 2 large eggs; 4 ounces sharp cheddar cheese, grated; 1 teaspoon chopped fresh tarragon

Servings: persons

1 cup all-purpose flour
1 cup yellow cornmeal
2 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
½ cup unsalted butter
1 cup buttermilk
2 large eggs
4 ounces sharp cheddar cheese, grated
1 teaspoon chopped fresh tarragon

1
Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
2
Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown.
3
In a medium bowl, whisk together buttermilk and eggs.
4
Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
5
Stir buttermilk mixture into dry ingredients until just combined.
6
Pour into hot skillet and return to oven.
7
Bake until skewer inserted into center tests clean, about 20 minutes.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 ½ teaspoons baking powder, ½ teaspoon salt, and more.

Yes, Cheddar-Tarragon Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar-Tarragon Cornbread

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