Virginia Willis' Cheddar Cornbread – a delicious recipe with unsalted butter, flour, cornmeal, baking powder, baking soda, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400. Place butter in 10 1/2-inch cast-iron skillet and heat in oven 10 to 15 minutes.
2
In a bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir in 1 cup of the cheese.
3
Remove skillet from the oven and pour melted butter into the flour mixture. Add buttermilk and eggs and stir to combine. Pour batter back into prepared skillet and smooth the top. Bake until a toothpick inserted in the center comes out clean and the bread is golden, about 20 minutes.
4
Just before cornbread is done, remove from the oven and sprinkle with remaining 1/4 cup of cheese. Bake until cheese is melted, 3 to 5 minutes. transfer to a rack to cool slightly before serving.
985
kcal
Calories
86
g
Fat
37
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 cup all-purpose flour, 1 cup cornmeal, 1 1/2 teaspoons baking powder, and more.
Yes, Virginia Willis' Cheddar 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.
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