Skillet cornbread with cheese? Oh yeah! This skillet cornbread recipe is made with both cornmeal and corn kernels and lots of cheese! It’s the perfect side with chili or your favourite soup for dunking.
We are officially into spring! Earlier this week, I shared a meatless three bean chili with you all. I promised a sidekick to go with it so today I’m bringing you a re-shoot of a delicious recipe I shared in 2015.
I absolutely love corn as is, but have in a bread recipe? Sold! This recipe is extra corny (hehe), not only from cornmeal, but also from corn kernels. Plus, it can be prepped in about 10 minutes!
Unless you have a recipe for cornbread from your grandmother passed down for generations, this is the only recipe you will need, it’s that good. I love anything cooked in a cast iron pan! I think that’s what makes this one so special.
Like most of the recipes you’ll find on Girl Heart Food, this recipe uses simple, wholesome ingredients and is ultra easy to prepare.
It has some basic ingredients that you probably have on hand (which is always a bonus, if you ask me):
- Corn kernels
- Green onion
- Baking powder
- Salt, sugar and cayenne pepper
How To Make It
For this classic comfort food recipe, you basically mix up the dry ingredients, then the wet and combine the two into a preheated cast-iron skillet (generously doused in butter and some oil).
- Preheat oven and place cast iron skillet in there to get nice n hot!
- In a bowl, whisk together the milk, cream, melted butter, cheddar, eggs, onion and corn kernels.
- In another bowl, whisk together flour, cornmeal, sugar, salt, baking powder and cayenne pepper.
- Mix together the flour mixture with the milk mixture, stirring to combine.
- Carefully remove the hot skillet from the oven and swirl in some butter and oil.
- Once butter is melted pour in batter.
- Bake until cooked through.
Full details are in the recipe card below.
Can I Make Cornbread Muffins Instead?
Absolutely! I’ve definitely done this before and it’s great when you’re having a get together with a lot of people. Everyone gets their only little muffin for dunking.
If you are opting to make muffins instead of a skillet, skip the step where you put the pan in the oven.
Instead, line a muffin tin (you will need 2) with liners, spray with baking spray and bake for about 18 to 22 minutes (check on after 18 minutes).
The cornbread muffins are done when a wooden toothpick inserted comes out clean of wet batter. Let cool a little before digging in. You’ll yield roughly 18 muffins.
- Mix in some marinated or fresh jalapeno pepper to taste instead of cayenne pepper.
- Crumbled feta is a delicious addition to this cornbread.
What To Serve With Cornbread
Pretty much anything, really! But my favourites to serve with cornbread are comfort food classics, especially chili, soup and beans. These are delicious with this skillet cornbread recipe:
- Turkey Quinoa Chili
- Easy White Chicken Chili
- Homemade Baked Beans With Bacon
- Smoky Baked Black Beans
- Maple Bacon Chili
If you make this recipe for cornbread with cheese, be sure to leave a comment below!
This recipe was originally published in 2015 but has been updated.
Easy Cornbread With Cheese
- 1 cup milk, 2% milk fat or higher
- ½ cup heavy cream (whipping cream)
- 5 tablespoons unsalted melted butter, divided (¼ cup plus 1 tablespoon)
- 2 cups shredded cheddar cheese
- 1 cup crumbled feta cheese, optional
- 3 large eggs
- 2 stalks green onion, chopped
- 1 cup corn kernels, frozen, canned or fresh
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon sugar
- ½ teaspoon salt
- 1.5 tablespoons baking powder
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon vegetable oil
- Butter, garnish to taste (optional)
- Honey, garnish to taste (optional)
- Preheat to 375 degrees Fahrenheit and put a 10-inch cast-iron pan in there to get nice and hot.
- Meanwhile, in a bowl, whisk together the milk, cream, butter (4 tablespoons or ¼ cup, melted), cheddar, crumbled feta (if using), eggs, green onion and corn.
- In another bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and cayenne pepper. Add the flour mixture to the milk mixture and stir well to combine.
- Carefully remove the hot cast iron pan from the oven; add remaining 1 tablespoon of butter and 1 tablespoon of vegetable oil and swirl around until the butter is melted.
- Pour in the cornbread mixture. It'll bubble a bit around the sides.
- Bake for 35 to 40 minutes until cooked through and golden (a wooden toothpick inserted into the cornbread should come out clean of wet batter).
- Serve with a dab of butter and drizzle of honey (if desired). Enjoy!
Nutrition (estimate only)
Nutrition information is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!