Skillet Cheddar Ranch Cornbread
I adore cornbread. I could eat that stuff all day everyday if I could. Regular cornbread, spicy cornbread, chili and cornbread, sweet cornbread… just give me all of the cornbread.
I thought I had tried every possible cornbread there is, but I was wrong. I hadn’t tried the best one: cheddar ranch cornbread.
If that doesn’t sound delicious enough, this cornbread gets ultra-crispy because it’s cooked in a cast-iron skillet. By now, I’m sure you’re super excited to try it, so let’s get started!
The Rachael Ray Show uses these ingredients to make this deliciousness, so begin by gathering the following:
For the cheddar ranch cornbread:
- medium-grind cornmeal
- corn flour
- all-purpose flour
- baking powder
- baking soda
- black pepper
- sour cream
- corn oil
- butter, melted and cooled
- shredded sharp cheddar cheese
- chopped fresh dill
- chopped fresh chives
For the garlic butter topping:
- butter, softened
- chopped fresh chives
- fresh garlic, grated
- table salt
- flaky sea salt, for serving
To get the right amounts of each ingredient, be sure to check out the recipe at RachaelRayShow.com by clicking here!
How It’s Made
Now that you’ve gathered your ingredients, let’s get started on making this bad boy. Rachael Ray’s culinary producer, Grant Melton, shows us how it’s done.
Preheat your oven to 400 degrees F.
First, begin by toasting your cornmeal and corn flour in a cast iron skillet over medium heat. Grant says this “wakes up” the corn flavor of the two ingredients, making the flavor more intense.
Once that’s nice and toasted, combine it with the rest of your dry ingredients: all-purpose flour, sugar, baking powder, salt, black pepper, dill, and chives.
Mix in your cheddar cheese (or any other cheese you’re a fan of), and coat it with the flour mixture thoroughly. Now, get out another bowl to mix together your wet ingredients.
Mix together the milk, sour cream, some corn oil, your melted butter, and egg. Once this is whisked together, pour it into your dry ingredients, then mix it together thoroughly.
In your cast iron skillet, heat up some corn oil over medium heat. Once it’s heated, pour in your batter. The oil will crisp up the bottom really nicely.
Now, pop that hot skillet into the oven for about 20 minutes. In the meantime, make your butter. This is simple: just mix the butter, grated garlic, chives and salt together.
Once the cornbread is out and cooled enough to handle, serve it up with the butter and top with flaky sea salt. Just a warning: you may eat the whole skillet once you taste this!