Prep time: 15 minutes
Total time: 55 minutes
Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.
If you don’t have a cast-iron skillet, simply use an 8-inch square metal baking pan. When the cornbread is baked, let it cool in pan for 15 minutes, then remove and place right side up on a wire rack.
1 cup all-purpose flour (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter
Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20-25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day. Serves 6
Per serving: 343 calories; 13 g fat (7 g saturated fat; 34 percent calories from fat); 44 g carbohydrates; 104 mg cholesterol; 848 mg sodium; 13 g protein; 2 g fiber.