Description
A savory homemade cornbread recipe featuring a sharp cheddar and smoked paprika swirl. This recipe ensures a crispy bottom crust by using a preheated cast iron skillet, resulting in a moist interior and rich flavor.
Ingredients
Scale
- 1 1/2 cups yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 1/2 tablespoons granulated sugar
- 1 cup buttermilk
- 1 large egg (room temperature)
- 1/4 cup plus 1 tablespoon unsalted butter, melted
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons whole milk
- 1 teaspoon smoked paprika
- 1 tablespoon fresh chives, chopped (optional garnish)
Instructions
- Preheat Oven and Skillet: Preheat the oven to 400°F (200°C) and place a 9-inch cast iron skillet inside for at least 20 minutes to heat thoroughly.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar; set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and 1/4 cup melted butter until fully incorporated.
- Grease Hot Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 1 tablespoon of butter and swirl to coat the bottom and sides.
- Mix Batter: Pour the wet ingredients into the dry ingredients and mix with a spoon or spatula until just combined; do not overmix.
- Prepare Cheese Swirl: In a small bowl, combine the shredded cheddar cheese and milk. Microwave in 15-second intervals, stirring in between, until smooth. Stir in the smoked paprika.
- Layer and Swirl Batter: Pour half of the cornbread batter into the hot skillet. Dollop half of the cheese mixture over the batter. Add the remaining cornbread batter, then dollop the rest of the cheese mixture on top. Gently swirl the cheese through the top layer of batter using a butter knife.
- Bake Cornbread: Place the skillet back in the oven and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean and the edges are golden brown.
- Cool Before Serving: Remove the skillet from the oven and allow the cornbread to cool for 10 minutes before slicing. Garnish with additional chives and paprika if desired.
Notes
The key to this cornbread is using a hot cast iron skillet to achieve a crisp bottom crust. Be careful not to overmix the batter to keep the cornbread light and tender. If you don’t have buttermilk, substitute with 1 cup of whole milk mixed with 1 tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg