Vermont Cheddar Corn Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A Vermont Cabot Cheese recipe for cheddar cornbread Ingredients:
1 1/4 cups flour |
3/4 cup stone ground yellow cornmeal |
4 tsp baking powder |
1/2 tsp salt |
2 cups grated cheddar sahrp cheese ( about 8 oz ) |
1 cup milk |
1 large egg |
4 tbs butter melted |
1 tbs vegatable oil ( to oil the skillet ) |
Directions:
1. Heat oven to 425 F
2. Whisk all dry ingredients together
3. Stir in the cheese
4. In another bowl whisk together milk, eggs and melted butter
5. and when oven is hot place oil in pan and heat pan in oven 5 minutes
6. Stir milk mixture into dry mixcture and combine only to blend
7. Spread batter carefully into hot skillet ( or pie pan )
8. Return to oven and bake about 20 to 25 mintes or top is golden and center tests clean when skewr inserted
9. Suggestion: serve with a hot soup
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