Cheddar Cornbread With Chow Chow



1 12-ounce jar chow chow, drained
8 ounces aged cheddar cheese, grated
1 stick unsalted butter, melted
1/2 cup honey
2 eggs, room temperature
1 cup buttermilk, room temperature
1 cup AP flour
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda




  1. Preheat oven to 375 degrees with a cast iron skillet (8 to 10 inches).
  2. In a large mixing bowl, combine butter and honey.
  3. Add eggs one at a time, mixing well each time.
  4. Add buttermilk, mix to combine.
  5. In a separate bowl, mix together all the dry ingredients.
  6. Add the dry into the wet mixture, mix together until only a few lumps remain.
  7. Fold in the chow chow.
  8. Remove skillet from oven, spray with pan spray.
  9. Pour batter in hot, greased pan, top with cheddar.
  10. Bake for 25 to 30 minutes until golden brown and a cake tester comes out clean.
  11. Cool for 10 minutes before serving.

Extra credit: Cool completely, slice and refry in butter on a griddle.