If you ask us, cornbread is kind of like a superfood: it’s perfectly good to eat at breakfast, to have at lunch and as a side at dinner, and heck - you could even have it for dessert! Plus, it goes exceptionally well with BBQ. Studded with chunks of oozy cheddar throughout, this incredible cornbread is even better when slathered some of our BBQ Butter on top. Once you’ve made the BBQ Butter, it will keep for weeks in the refrigerator and can be used for a whole lot more than just cornbread.
For The Cornbread:
1 lb. sharp cheddar cheese, cut into ½ inch cubes
1 tbs. flour
1 large egg
1 ¾ cup buttermilk
¼ cup vegetable oil
1 tbs. baking powder
1 tsp. Salt
2 cups white cornmeal
For The BBQ Butter
1 cup (2 sticks) salted butter, softened
2 Tbs. Martin’s Big Hoss Rub
To make the BBQ Butter, beat together the softened butter and Big Hoss Rub with an electric mixer until combined and fluffy. Set aside.
Preheat oven to 450 F. Place a 9” or larger cast iron skillet in the oven to preheat, at least 15 minutes.
Add cheese to a medium-sized bowl and toss with flour. Set aside.
In a separate large bowl, whisk egg until beaten. Add in milk, oil, cornmeal, baking powder, and salt and whisk together until smooth. Using a rubber spatula, fold the prepared cheese cubes into to cornbread batter.
Remove hot skillet from oven, spray liberally with non-stick pan spray and pour in cornbread batter. Place on a center rack and bake for 40-45 minutes or until golden brown.
Once baked, let the cornbread cool for 10 minutes before serving.