Virginia Willis Cheddar Cornbread
Indulge in the comforting perfection of Virginia Willis Cheddar Cornbread, a Southern classic with a savory twist. This recipe combines golden yellow cornmeal with sharp cheddar cheese for a rich, cheesy depth, while the addition of buttermilk and melted butter creates a tender yet slightly crumbly texture. Baked to golden perfection in a preheated cast-iron skillet, this cornbread boasts an irresistibly crisp crust that perfectly complements its soft interior. The sizzling batter, infused with optional bacon drippings or vegetable oil, ensures authentic Southern charm in every bite. Ideal as a side dish for hearty soups, barbecue feasts, or holiday meals, this quick and easy recipe is a must-have for cornbread enthusiasts. Ready in just 35 minutes, it’s the ultimate blend of comfort, flavor, and tradition!
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Recipe Information
Ingredients
- 1.5 cups yellow cornmeal
- 0.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons kosher salt
- 1 cups sharp cheddar cheese (shredded)
- 6 tablespoons unsalted butter (melted and slightly cooled)
- 1.25 cups buttermilk
- 2 units large eggs
- 1 tablespoons vegetable oil or bacon drippings (optional, for greasing the skillet)
Instructions
Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven while it preheats, allowing the skillet to get hot.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Add the shredded cheddar cheese to the dry ingredients and toss to coat the cheese. This helps the cheese to distribute evenly in the batter.
In a separate bowl, whisk together the melted butter, buttermilk, and eggs until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined; do not overmix as this could make the cornbread dense.
Carefully remove the hot skillet from the oven using oven mitts. Add the vegetable oil or bacon drippings to the skillet, swirling to coat the bottom and sides evenly.
Pour the batter into the hot skillet. The batter should sizzle as it hits the pan, creating a crisp, golden crust.
Bake the cornbread in the oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 273.5 g | 99% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 41.4 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 1238 mg | 95% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
