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A heartier and cheesier version of skillet cornbread made with white and whole wheat flour.
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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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!