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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Simms Estate in Duncanville, Texas in 1987. Ingredients:
3 cups yellow cornmeal |
1-1/2 cups grated jack cheese |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
4 eggs |
1/3 cup butter melted |
2 cups buttermilk |
3 cups grated sharp cheddar cheese |
paprika |
Directions:
1. In a mixing bowl combine cornmeal, jack cheese, baking soda and salt then add cayenne and mix well.
2. Separately beat eggs with butter and buttermilk then add to cornmeal mixture stirring only enough to moisten all ingredients.
3. Liberally oil 2 cast iron or heavy 12-inch frying pans and place in a pre-heated 425 oven for 5 minutes.
4. Spoon cornbread mixture into hot frying pans and spread evenly with a knife.
5. Top each with 1-1/2 cups grated cheddar and sprinkle with paprika then bake for 25 minutes.
6. Cut each pan into 12 thin wedges.
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