It’s New Year’s Day and I’m on the upswing from a pretty miserable cold. Still, The Rockstar is returning from his NYE gig in Virginia Beach and since he won’t be here for his birthday in a few days, I wanted him to come home to some goodness. So… here’s some cornbread and beans, bitch. It is New Year’s Day after all. THAT is what we eat. 

I upped the ante on the cornbread, though! The last few times I’ve made my “go to” recipe, I haven’t been entirely satisfied. So, I made a few adjustments and let me tell you, this shit KILLED. I also had the pleasure of teaching this recipe to my friend Folake’s daughter Nura. It was nice to have an interested kiddo in the kitchen with me 🙂

You will need the following:

• 1 cup all purpose flour, leveled
• 1 cup medium grind yellow cornmeal
• 1/8 cup plus 1 tablespoon granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon coarse salt
• 1/2 teaspoon ground pepper
• 1 1/2 cups heavy whipping cream
• 2 large eggs, room temperature
• 1 cup shredded cheddar
• 2 tablespoons butter

Directions:

1. Pre-heat oven to 425 degrees.
2. Mix dry ingredients in a large mixing bowl.
3. In a smaller bowl, lightly beat the eggs and all the whipping cream. 
4. Combine with the dry ingredients and mix until just incorporated. 
5. Add cheese and mix once more taking care not to over work your batter. 
6. Add the butter to an 8″ cast iron skillet or an 8″ square metal pan and pop it into the oven until melted. 
7. Remove from oven and pour your batter in. Smooth it evenly. 
8. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. 

Trust me. This is a recipe that will stick. The outer crust is rich and buttery and the inner bread is decadent enough for this fat queen. Swearing Mom out.