3 cups yellow cornmeal
3 cups King Arthur Unbleached All-Purpose Flour
¾ cup sugar
3 tablespoons baking powder
2 teaspoons salt
1¼ cups vegetable oil
3 cups lowfat (1%) milk
3 large eggs
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
PREHEAT oven to 450°F.
COMBINE cornmeal, flour, sugar, baking powder and salt in large bowl; set aside.
POUR oil into 10-inch cast-iron skillet. Place in oven until oil is bubbling, 5 to 10 minutes.
BEAT together milk and eggs with whisk or fork in small bowl. Pour milk mixture into dry ingredients and mix together. Carefully and gradually mix in hot oil from skillet (it will not mix in perfectly, which is fine). Mix in cheese.
POUR batter into hot skillet. Bake until knife inserted in center comes out clean, about 25 minutes.
*Try with our Lobster Mac & Cheese with Cheddar Cornbread Topping.
Recipe courtesy of Jimmy Kennedy.
This is awesome cornbread! it is moist and cheesy-perfect consistency. this is my go-to recipe for cornbread.