Cheesy Cornbread is amazing when cooked in an iron frying pan. Of course you can bake it in a pie plate or casserole, but the iron frying pan adds a nice crispness to the crust.
I inherited my Mother’s iron frying pan and it sat idle for many years. I rediscovered it last year and have used it instead of my non stick frying pan for many dishes.
I serve it with homemade soups and stews. It is particularly yummy with Chili Con Carne.
Cheesy Cornbread is melt in the mouth delicious. Enjoy!
Cheesy Cornbread
Print recipe| Serves | 8 |
| Dunlop Brothers Family Cookbook | Variatlion of Recipe at |
Ingredients
- 1 Cup cornmeal
- 1 Cup all- purpose flour
- 1/4 Cup white sugar
- 4 Tsp baking powder
- 1/2 Tsp salt
- 1 Cup milk
- 1 large egg
- 1/4 Cup vegetable oil
- 1/2 Cup old cheddar cheese (grated)
Directions
| Preheat the oven to 425 deg. F | |
| Coat the inside of a 8 or 9 inch iron frying pan with butter, using wax paper | |
| In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt until evenly combined. | |
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In a separate bowl, stir together the milk, egg and oil  | |
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Add the grated cheese to the dry ingredients and mix gently. Then add the wet ingredients into the bowl and stir just until moist. Do not over stir.  | |
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Put the batter into the prepared dish.  | |
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Bake for about 20 minutes, or until the top and edges are golden brown.  | |
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Cut into 8 pieces and serve. | |