Cornbread is one of the best accompaniments to a meal. The flavor of from the corn meal makes it a totally different experience the the standard bread. This honey cheddar cornbread its my all time favorite with the sweetness of the honey and the addition of the cheddar creaminess boosts the flavor. The cast iron pan adds a great crust. This recipe can be made in muffin tins, check the recipe below.
Preheat the oven with the cast iron skillet in the oven. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
In a separate bowl, break up the eggs with a whisk. Whisk in the honey and then the milk.
Add the milk mixture and melted butter to the dry ingredients. Stir until just blended.
Add the shredded cheese. Mix until few lumps are left. Spoon the batter evenly carefully into the prepared hot skillet, Bake for 20-25 minutes, or until the tops are set and golden.
This recipe can be used in muffin pan and makes a dozen. Bake for 17-20 minutes at 350°F.
Let the cornbread cool for 5 minutes, then serve. Be careful with the skillet might still be hot.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!