Cheesy Buttermilk Skillet Cornbread
This cheesy buttermilk skillet cornbread is super fluffy on the inside & crisp on the outside! Full of sharp cheddar & glazed with honey butter.
Servings: 8 Portions
Equipment
- 10" Skillet/Frying Pan
- Large Mixing Bowl
- Measuring Jug
- Cheese Grater
Ingredients
Cornbread
- 150 g Unsalted Butter
- 200 g Fine Cornmeal Or Polenta
- 120 g Plain Flour
- 1½ tsp Baking Powder
- ½ tsp Bicarbonate Of Soda
- 1 tsp Table Salt
- 300 g Buttermilk
- 2 Large Eggs
- 100 g Grated Cheddar
To Cook
- 20 g Unsalted Butter
Honey Butter
- 30 g Unsalted Butter
- 30 g Honey
Instructions
- Preheat an oven to 210°c/190°c fan (410°f/374°f). Place a 10" skillet (or frying pan) in the oven & leave to heat up at the same time.The hotter the skillet, the better, this is key to giving the cornbread the best crust!
Cornbread Batter
- Place the butter into a heatproof jug, melt in a microwave then set aside to cool slightly. If you haven't got a microwave, melt the butter in a pan, on the stove.
- Add the cornmeal, plain flour, baking powder, bicarbonate of soda & salt into a large mixing bowl then whisk together.
- Next, add the buttermilk & eggs to the melted butter & whisk together.
- Pour the buttermilk mix into the dry ingredients then whisk until combined & smooth - be careful not to over mix though!
- Add the grated cheddar into the batter then fold in with a spatula.The raising agents will start to react as soon as the liquid is added so the batter needs to be cooked immediately!
To Cook
- Take the skillet out of the oven & place on the stove, over a medium-high heat.
- Add in the butter, swirling around to grease the skillet as it melts then pour in the cornbread batter.
- Return the skillet to the oven then bake the cornbread for 15-20 minutes, until the top is a deep, golden brown and a skewer inserted into the centre comes out clean.
To Finish
- Make the honey butter just before your cornbread comes out of the oven. To do this, melt the butter then whisk in the honey.
- Brush the honey butter over the top of the cornbread as soon as it comes out of the oven then let it cool for 15 minutes.
- Turn the cornbread out of the skillet, on a chopping board then cut into wedges & serve warm.
Notes
1. To Cook In An Aga - Cook the cornbread in the roasting oven, on the second from bottom set of runners. Use the boiling plate to melt the butter in the skillet/when you add in the batter.
2. Skillet - A 10" cast iron skillet is best for cooking cornbread but a deep frying pan will work as well.
3. Cornmeal - Fine yellow cornmeal is best for cornbread but if you can't get any, polenta works just as well.
4. Cheese - A strong mature cheddar gives this cornbread a good amount of flavour but other cheeses will work as well. Gruyere or Red Leicester would be some other good choices.
5. Storage - Cornbread is best served whilst still warm! Any leftover should be stored in an airtight container & eaten within 2 days.
6. Reheating - The best way to reheat cornbread is to slice it up then toast in a frying pan in a good amount of butter.