Aged cheddar and rosemary give this cornbread a sharp, herby taste that might catch you by surprise. And the recipe takes little time to make—just five minutes of prep and up to twenty minutes in the oven.
I was introduced to cornbread during my first visit to Texas a few years back. That cornbread was cooked in a pan. I've since learned that the more traditional method is to heat up bacon drippings in a cast-iron skillet, pour the batter over top, and bake it in the oven. It's a quite a bit heavier on the cals, but for a special occasion you could try it this way. Enjoy!
I prefer my cornbread a little sweet, if you don't, leave the sugar out. Partner this recipe with roasted chicken, pork chops, herby cream sauces, or cranberry-related dishes.
• 1 cup cornmeal • 1 cup whole white flour • 3 tablespoons cane sugar • 1 tablespoon baking powder • 2 teaspoons dried rosemary, crushed • 1 teaspoon salt • 2 eggs • 1 cup buttermilk or milk • 1 cup aged cheddar, grated
Pre-heat the oven to 425°F. In a large bowl, combine the cornmeal, flour, sugar, baking powder, rosemary, and salt. In a smaller bowl, mix together the eggs and milk. Add to the cornmeal mixture and cheese and stir until combined. Butter an 8x8 square pan (or 9" round) and line it with a parchment paper. Pour the mixture on the parchment and bake until the top is golden brown, for about 16-20 minutes.