This Cashel Blue Cornbread is made with delicious Cashel Blue cheese from Kerrygold
Preheat the oven to 400 degrees. Place the butter in a large cast iron pan and then place the pan in the oven for 3 to 5 minutes, or however long it takes to melt the butter. Remove the pan from the oven and set aside.
In a large bowl, whisk together the buttermilk, eggs, and sugar until well beaten. From the cast iron pan, carefully pour the melted butter into the batter, leaving about 1 tablespoon of butter in the pan. Finally, stir the cornmeal, flour, and baking powder into the batter. Pour the batter onto the heated cast iron pan. Drop dollops of the blue cheese onto the batter in small half-teaspoon-sized increments. (You can do it in smaller dollops scattered around the cornbread, or in slightly larger dollops, evenly spaced around the circle like we did here.)
Bake at 400 for 25 minutes until golden brown and set (the edges should pull away from the sides). Serves 8.