- 1 cup self-rising cornmeal
- 1/2 cup white whole wheat flour
- 3/4 cup buttermilk
- approx 3/4 cup shredded cheddar cheese
- 2 eggs, slightly beaten
- 2 Tb vegetable oil
Preheat your oven to 350 and butter or grease a 12″ inch cast iron skillet or baking dish.
In a large bowl combine and mix all of the above ingredients. Pour into your cast iron skillet and bake for 25 minutes. When done place a couple pats of butter over the top, slice and serve. (I have to tell you I love eating this rustic and hearty cornbread with lots of honey. This bread goes great with my Ham and 15 Bean Soup)