Aged cheddar cornbread: Another crowd-pleaser from Hidde Zomer

Aged cheddar cornbread 2¼ cups yellow cornmeal ¾ cup all-purpose.


Aged cheddar cornbread

  • 2¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • ⅔ cup sugar
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • 1.5 tsp salt
  • 3 cups buttermilk
  • ¾ cup 35% cream
  • 1.5 eggs
  • 5 tbsp (50g) butter, melted
  • 5 or 6 oz grated cheddar, 
  • divided
  • 1 chili pepper
  • ¼ cup vegetable oil or lard (for greasing the pan)

Combine all the dry ingredients. Add ¾ of the grated cheddar and the diced chili peppers.

In a separate bowl combine all the wet ingredients.

Place a 12-inch cast iron pan on the stove on medium-low heat.

Mix the wet ingredients into the dry and fold together, using fewest possible strokes until all is well combined.

Pour the batter into the smoking-hot cast iron pan. Sprinkle the remaining aged cheddar on top.

Bake at 440°F for 20 minutes.

Cool on a rack for one hour before removing the cornbread from the pan.

Cut into 12 wedges. Serve warm.

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