Preheat oven to 425F. In a medium bowl, combine flour, cornmeal, baking powder, salt and sugar; set aside.
Place butter in a 9 inch cast-iron skillet; set in oven until butter melts and begins to brown. In a medium bowl, whisk together buttermilk and eggs. Remove skillet from oven and pour melted butter into buttermilk mixture; whisk to combine and add in Cheddar and tarragon.
Stir buttermik mixture into dry ingredients until just combined. Pour into hot skillet and return to oven. Bake until skewer inserted into center tests clean, about 20 minutes.
Originally Submitted
7/23/2010
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You can add this Cheddar Tarragon Cornbread recipe to your own private DesktopCookbook.
