Cheddar-Tarragon Cornbread |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons sugar |
1/2 cup unsalted butter |
1 cup buttermilk |
2 large eggs |
4 ounces sharp cheddar cheese, grated |
1 teaspoon chopped fresh tarragon |
Directions:
1. Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
2. Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
3. Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
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