Cheesy Skillet Cornbread

Ingredients

• 3 large eggs
• 1 cup buttermilk
• 1 cup whole milk
• 1 1/2 cups (225 grams) yellow cornmeal, preferably stone-ground
• 1 1/2 cups (191 grams) all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar or honey
• 3 tablespoons (43 grams) unsalted butter, melted
• 1 cup (113 grams) grated Simple Truth Cheddar Cheese

Instructions

1. 1

   Line a 9 or 10-inch cast iron skillet with Reynolds Foil and spray with nonstick cooking spray. Place pan in oven and preheat to 375°F.

2. 2

   In a medium bowl beat the eggs, buttermilk, and milk.

3. 3

   In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour the egg and milk mixture into the well and stir until just combined. Stir in melted butter and 3/4 of the grated cheese. Do not overmix.

4. 4

   Carefully remove the skillet from the oven (handle will be hot). Pour the batter into the prepared skillet and sprinkle with the remaining cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30 to 40 minutes.

5. 5

   Remove from oven and allow cool to room temperature in pan before serving, at least 1 hour.