Cheddar-Tarragon Cornbread
Ready In: 30 mins
Serves: 8
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons sugar
- 1⁄2 cup unsalted butter
- 1 cup buttermilk
- 2 large eggs
- 4 ounces sharp cheddar cheese, grated
- 1 teaspoon chopped fresh tarragon
Directions
- Preheat oven to 425 degrees F. In a medium bowl, combine flour, cornmeal, baking powder, salt, and sugar; set aside.
- Place butter in a 9-inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
- Stir buttermilk mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
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