Cheese and chive skillet cornbread
- 1 cup cornmeal
- ½ cup flour
- 1 tsp salt
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- ½ cup milk
- 1 egg
- ¼ cup shortening, melted plus 1-2 tbsp for frying
- ¼ cup chives, finely chopped
- 1 cup shredded cheese
- Preheat the oven to 425 degrees
- In a large bowl, combine the cornmeal, flour, salt, baking powder and baking soda.
- Make a well in the dry ingredients and add the buttermilk, milk and egg. Stir until combined.
- Slowly add the melted shortening.
- Stir in the chives and cheese.
- In a large cast iron skillet melt the remaining shortening over medium high heat.
- Pour in the batter and smooth out evenly. Let it cook for 1-2 minutes.
- Place in the oven and bake for 20-25 minutes.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/09/cheese-and-chive-skillet-cornbread/
3.5.3251