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Skillet Whole Wheat Cheesy Cornbread

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Level: Easy

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Description

A heartier and cheesier version of skillet cornbread made with white and whole wheat flour.

Ingredients

  • 3 Tablespoons Unsalted Butter, Divided
  • ¼ cups All-purpose Flour
  • ¼ cups Whole Wheat Flour
  • 3 ounces, weight Cornmeal
  • 1 Tablespoon Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 whole Egg
  • ½ cups Milk
  • ¼ cups Cheddar Cheese, Shredded

Preparation

This recipe is for a small (approximately 5″) skillet but can be doubled for a standard sized pan.

Preheat oven to 400 F.

Put one tablespoon of the butter in the cast iron skillet and place it in the preheated oven while you make the batter.

Place the remaining two tablespoons of butter in a small bowl and melt it in the microwave. This should only take 30 to 60 seconds but check on it every 30 seconds.

In a medium bowl, combine the flours, cornmeal, sugar, baking powder and salt. In a separate bowl, combine the egg, milk and melted butter. Add the wet mixture to the dry mixture and stir just until combined. Fold in the cheese.

Remove the skillet from the oven and swirl the butter around to coat the pan. Pour the batter into the hot skillet and return to the oven for approximately 15 minutes or until a toothpick comes out clean.

Adapted from The Cooking Actress blog.

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