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.
