There's something so homey about mixing up a batch of cornbread, don't you think? It's a great side and adds a bit of that comfort-food feel to any meal. Plus, it's easy to whip up in just a few minutes without a lot of fuss and mess. I've doctored my recipe up a bit to give it a little extra flavor - and who (besides the world's pickiest eater - my son Ethan) doesn't like garlic and cheddar??
Garlic Cheddar Cornbread
1-1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
3/4 cup shredded cheddar cheese
1 teaspoon granulated garlic
Dash of paprika
Preheat your oven to 400-degrees and butter a cast-iron skillet - yes, very rustic, don't you think?
In a medium bowl, whisk the egg, then add the rest of the wet ingredients. Mix in the dry ingredients and add 1/2 a cup of the cheese - reserve a 1/4 cup for the top.
Pour the batter into the prepared skillet, and top with remaining cheese and a sprinkle of paprika (more for color than flavor).
Make 20-25 minutes, depending on your oven, until the cornbread is lightly browned on the edges, and the cheese is toasty. Remove from the oven, cut into triangles and serve warm with butter. (This would also be amazing with Garlic Chive Butter.)
Store leftovers in the fridge in a resealable bag. When you're ready for a snack, pop it into the microwave for a few seconds! I hope you enjoy this cornbread - thanks for stopping by today!