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| Cornbread with Cheddar Cheese |
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1 cup stone-ground cornmeal |
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1 cup all-purpose flour |
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1 teaspoon baking soda |
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1 teaspoon salt |
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3 tablespoons sugar |
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1/4 teaspoon ground pepper |
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2 large eggs |
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1 1/2 cups buttermilk |
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1 cup shredded cheddar cheese |
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2 tablespoons butter |
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Preheat oven to 425 degrees F. In a large mixing bowl, stir together cornmeal, flour, baking soda, salt, sugar and ground pepper. Make a well in the center of the flour mixture then add eggs and buttermilk to well. Lightly whisk eggs to loosen them, then gently incorporate the dry ingredients. Stir in cheese. |
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Place butter in a 9-inch cast iron skillet and bake until butter melts. Remove skillet from oven, tilting skillet so that the melted butter coats the sides and bottom. |
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Pour cornbread batter into the skillet and bake for about 25 minutes, until golden, and when a toothpick inserted in center comes out clean. Cool cornbread in the skillet for 15 minutes before cutting. |
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