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Chedder Sour Cream Cornbread in a Cast Iron Skillet

Posted on 01 November 2011 by Mark

Prep time 20 minutes  Cook time 20-25 minutes  Serves 9

Ingredients:
A pat of butter for greasing pan
1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon fresh black pepper
1 egg
1 cup sour cream
1 1/2 cup sharp cheddar cheese, shredded 1 1/2 cup corn, fresh or frozen (thawed)

 

Cooking Directions: Preheat oven to 425, butter a 9 ” cast iron skillet and put in oven to heat.

Whisk flour, cornmeal, baking soda, salt, baking soda and black pepper in a large bowl. In a separate bowl whisk egg, sour cream, 1 cup cheese and corn together, add to flour mixture. Pour into pan and sprinkle remaining 1/2 cup cheese over top. Can be served warm or at room temperature

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