CHEESEY RANCH CORNBREAD
There's unlimited ways in which you can make and deliver a cornbread depending on what takes your fancy -it really is a personal preference. Cornbread can be sweet and fluffy, almost cake like or crunchy and bready omitting the sugar for a savoury taste. If savoury is your bag, then this one is definitely for you. The addition of cheese and the green herby flavours of our Ranch multi purpose rub really do elevate a simple cornbread into something really quite special. It is impossible to have just one piece and is the perfect side to pretty much any barbecued dish. Although this recipe calls for a cast iron skillet, if you don't happen to have one of those this could be made just as well in a well oiled cake tin.
- 4 tbsp bacon, beef fat or rapeseed oil
- 480 ml butter milk * to make your own use 480ml of milk, add half a lemon's worth of juice and let it sit for approx 5 - 10 minutes
- 240 g corn flour
- 60 g plain flour
- 2 tbsp RANCH multi purpose rub
- 100 g cheese
- 1 tsp salt
- 1 egg
- 1 tbsp baking powder
preheat the grill to 230C. Put the fat in the cast iron skillet pan and preheat to piping hot whilst you prepare the ingredients.
Add the cornmeal, plain flour, baking powder, salt and RANCH to a mixing bowl and give it a stir.
grate the cheese and add to the dry ingredients.
Beat the egg into the buttermilk and add to the dry ingredients. Whisk together into a thick creamy mixture.
carefully pour the mixture into the cast iron skillet with the oil and enjoy that sizzle!
bake the cornbread for 20-25 minutes until golden and a skewer comes out clean.
allow to cool before removing from the pan, slicing and serving.
Like this recipe? Why not try out Meat Dust Firey Cornbread too!