Skillet Whole Wheat Cheesy Cornbread

Confession time. I have never made cornbread. Well, except from a box mix, I mean. The box is OK but it never made me lust after it. When I've eaten corn bread at restaurants and various other places, sometimes it's amazingly good and sometimes it's no better than my box mix. Maybe those people are using the same box mix? So the result is that sometimes I have a huge craving for cornbread but I don't make it because I know the box mix will disappoint me. So why, you ask, don't I make my own? I have no earthly idea.

Yesterday I was out for a walk with the pup and we went to a nearby housewares store to get a few odds and ends for Thanksgiving. And there I saw this adorable little cast iron pan. It's about half size of a standard pan and it was calling my name. But what would I use it for? Aha! I shall make cornbread! For someone who doesn't actually make cornbread, I've got a fair amount of recipes pinned. But the one I knew I'd try first is from Kayle at The Cooking Actress. I liked that she used equal parts white and whole wheat flour and her directions seemed simple enough.

Kayle's cornbread recipe calls for corn kernels but I didn't have any in the house so I decided to substitute cheddar cheese instead. Now some of you might be thinking that corn kernels and cheddar cheese are not the same thing but I'll explain to you why you're wrong. In this particular recipe, both those ingredients are present to add yumminess to the cornbread and I assure you that cheese adds yumminess. Ergo, corn and cheese are the same thing. See? Because my little skillet is half sized, I cut her recipe in half and it was yummy. A little heartier than traditional cornbread and not overly sweet. I did drizzle a bit of honey on one slice and it was extra yummy. Next time I might even throw in some fresh chives. If you want to see the original full size version of the recipe, go visit Kayle's site. Actually, either way you should go visit Kayle because she has cookies. Lots of cookies. Enjoy!

Ingredients
1/4 Cup all purpose flour
1/4 Cup whole wheat flour
3 oz. Cornmeal
1 Tablespoon sugar
1 Teaspoon baking powder
1/2 Teaspoon salt
3 Tablespoons unsalted butter, divided
1 Egg
1/2 Cup milk
1/4 Cup cheddar cheese, shredded

Put one tablespoon of the butter in a cast iron skillet (approximately 5") and place in a pre-heated 400 degree oven while you make the mix. Melt the remaining two tablespoons in the microwave.

In a bowl, combine the flours, cornmeal, sugar, baking powder and salt. In a separate bowl, combine the egg, milk and melted butter. Add the wet mixture to the dry mixture and stir just until combined. Fold in the cheese.

Remove the skillet from the oven and swirl the butter around to coat the pan. Pour the batter into the hot skillet and return to the oven for approximately 15 minutes or until a toothpick comes out clean. Makes 2 - 4 servings.