I only have a few memories of one of my grandfathers, but one of them is that he used to make cornbread Every.Single.Day in his cast iron skillet. I wish I still had that cast iron, but I decided on this beautiful fall day to follow the family tradition and try my hand at a dense, cakey cornbread. And the addition of sharp cheese and fresh thyme makes this an easy but fancy cornbread if you're looking to impress!
*Disclaimer - While I generally love to "healthy up" recipes, I can also appreciate "authentic" and definitely believe there is a place for that in our overall eating pattern. So, enjoy this true-to-my-roots with-a-whole-stick-of-butta cornbread.
Bon Appetit!
Ingredients -
1-1/2 cups all-purpose flour
1 cup yellow cornmeal
1 Tbsp baking powder
1-1/4 teaspoons salt
1 Tbsp sugar
2 tsp finely chopped fresh thyme
1 cup grated sharp Cheddar cheese
1-1/4 cups milk
2 large eggs
1 stick (1/2 cup) unsalted butter, melted and slightly cooled
optional: 1 cup frozen corn kernels
Directions -
Preheat oven to 400°F. Spray a 9-inch square glass baking dish or cast iron skillet with nonstick cooking spray.
In a large bowl, whisk together flour, cornmeal, baking powder, salt, sugar and thyme until well combined. Stir in the corn and cheese.
In a small bowl, break up the eggs with a wire whisk, then add the milk and whisk to combine. Add the wet mixture and melted butter to the dry ingredients and stir with a wooden spoon or rubber spatula until just combined. Do not overmix. Pour the batter into the prepared baking dish and smooth the surface with the back of a spoon or spatula. Bake for about 30 minutes, or until puffed and lightly golden. Cool slightly in the pan on a wire rack, then cut into pieces and serve warm. Cornbread tastes best when served right out of the oven but leftovers can be wrapped in foil and reheated in a 350-degree oven for 10-15 minutes.
Compliments to Once Upon a Chef for the recipe inspiration!