Cheddar-Tarragon Cornbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Use your cast-iron skillet to make this Cheddar cheese- and tarragon-laced cornbread.
Ingredients
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. sugar
- 1 stick unsalted butter
- 1 c. buttermilk
- 2 large eggs
- 4 oz. sharp Cheddar
- 1 tsp. chopped fresh tarragon
Instructions
- 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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