There are TWO directions for Southern Cheesy Cornbread. One is for the cast iron skillet. Follow directions for the method of cooking you are using.
Ingredients for Southern Cheesy Cornbread
2 cups self rising cornmeal mix (not plain cornmeal)
2 small eggs
1 cup canned corn
1/2 stick melted butter
1 1/4 cups buttermilk
1/2 cup grated sharp cheddar cheese
For the skillet- 1/4 cup grape seed oil for the skillet (recommend cast iron)
Directions for OVEN BAKING
Preheat the oven to 400 degrees. Grease your baking pan with oil or cooking spray. Mix your batter by combining all the ingredients above: cornmeal, eggs, corn, butter, cheese, and buttermilk.
If you feel that it’s too thick, just add more buttermilk. Likewise, if you want the batter thicker, add more cornmeal. Pour batter into your baking pan and add a little more cheese on top. Bake approximately 35 to 40 minutes, or until the cheese is golden brown on top.
Directions for stove top CAST IRON SKILLET
Preheat the oven to 400 degrees. Place the 1/4 cup of grape seed oil in the bottom of your 9 or 10” skillet and turn the heat on to high or medium-high. Mix your batter by combining all the ingredients above: cornmeal, eggs, corn, butter, cheese and buttermilk. If you feel that it’s too thick, just add more buttermilk. Likewise, if you want the batter thicker, add more cornmeal.
Drop a small amount into your skillet, you want it to sizzle immediately. If so, go ahead and pour in the whole amount of batter into the skillet, and stop pouring when your cornbread is as thick as you want it. Based on the size of my skillet, I stop about an inch from the top of the pan. If you want thin cornbread slices, just pour in less batter.
Cook for 5 or 10 minutes on medium-high heat. Sprinkle more cheddar cheese on top of this. Transfer the whole skillet now from your stovetop to the hot oven (preheated to 400 degrees) and put a dollop of melted butter on top. Bake about 15- 20 minutes until the cheese is golden and cornbread is cooked throughout. Serve warm.
NOTE: If you ever want to boil corn, you can learn how HERE.
If you LOVE corn, here’s another recipe for my Crazy Amazing Shrimp Corn Chowder.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.