Even though we're busy with the renovations this week, we have not forgotten about our Texas pride. I dusted off my cowgirl boots from the back of the closet and felt inspired to make a hearty pan of cornbread. Bake it in your seasoned cast-iron skillet and spread some honey or jalapeño jelly on while it's still warm. I trust you stocked up on yummy Texas cheeses for your rodeo cook offs and Oscars parties...
1 cup cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
2 eggs
6 oz Redneck Cheddar, or 1 cup shredded
2 tablespoons Lucky Layla Butter
Directions:
Preheat oven to 425. Whisk flour, cornmeal, sugar, baking soda and salt. Add buttermilk and eggs and whisk gently to combine, then mix in cheese. Put butter in a 9-inch cast-iron skillet, bake until butter is melted. Remove from oven and tilt to coat bottom and sides. Pour batter into prepared skillet. Bake until golden, about 20 to 25 minutes. For a sweet and savory side, glaze with honey or jalapeño jelly before cooling.
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