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.
This recipe was originally posted in 2015, but has been updated with new photos and recipe details.
Hi friends!
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 whipped up 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.
Ingredients Needed
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):
- Flour
- Cornmeal
- Milk
- Cream
- Eggs
- Butter
- Cheddar
- Corn (fresh or frozen)
- Oil
- Green onion (or chives)
- Baking powder
- Salt, sugar and cayenne
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.
- In another bowl, whisk together flour, cornmeal, sugar, salt, baking powder and cayenne.
- 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.
- Portion, garnish and enjoy!
Full details are in the recipe card below.
Hungry for more? Subscribe to the Girl Heart Food Newsletter!
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 skewer inserted comes out clean of wet batter. Let cool a little before digging in. You’ll yield roughly 18 muffins.
Variations
Mix in some marinated or fresh jalapeno pepper to taste instead of cayenne.
Like things more cheesy? Add a little more cheddar.
Speaking of cheese, I’ve also added in some crumbled feta and it works beautifully.
More Recipe Tips
Preheat that cast-iron pan! When you pour the batter into the greased pan, it bubbles a little around the edges and creates a lovely crust as it bakes.
Don’t over bake! Check on at 35 minutes with a wooden skewer. If it comes out clean, it’s done. If not, bake a little longer.
To garnish I love a lil’ honey drizzled on top. It just takes it to another level. The savoury and sweet flavour combination hits the spot!
Make It A Meal!
Pretty much anything, really! But my favourites are comfort food classics, especially chili, soup and beans. These are delicious with this skillet cornbread recipe:
- Turkey Quinoa Chili
- White Chicken Chili
- Homemade Baked Beans
- Smoky Baked Black Beans
- Maple Bacon Chili from Spiced
Hope you enjoy this skillet cornbread with cheese as much as we do!
If you make this cheesy cornbread recipe, be sure to leave a comment below. Love to know how you enjoyed!
Let’s Be Social!
Follow Girl Heart Food on Facebook, Instagram, Pinterest and Twitter for all the latest delicious eats! Oh, and don’t forget to subscribe to our newsletter!
Easy Cornbread with Cheese
Ingredients
- 1 cup milk (2% milk fat or higher)
- ½ cup heavy cream (35% milk fat)
- 5 tablespoons unsalted melted butter , divided (¼ cup plus 1 tablespoon)
- 2 cups shredded cheddar cheese
- 1 cup crumbled feta cheese (optional. Use a vegetarian variety, if needed).
- 3 large eggs
- 2 stalks green onion , chopped
- 1 cup corn (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 cayenne pepper powder
- 1 tablespoon vegetable oil
- Butter (garnish, optional)
- Honey (garnish, optional)
Instructions
- 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 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 estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) 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 guidelines only.
Katie Crenshaw
We love our cornbread in the South… It is a beloved staple. Adding in the cheese and corn makes this bread look fantastic! I will have to make this with our next Sunday dinner.
Girl Heart Food
Yay! Hope you like it, Katie! Thanks so much 🙂 XOXO
Sarah
Oh my gosh- this is how my mom makes cornbread. I want a huge piece and a bowl of beans!
Girl Heart Food
Wish I could send ya some 🙂
Marlee
I love everything about this cornbread! Now to hav some chili along with it!
Karen (Back Road Journal)
There is nothing better to accompany a bowl of chili than a wedge of cornbread. Yours sounds terrific.
Girl Heart Food
Definitely 😉 Thanks Karen!
[email protected] the Chicken Coop
This cornbread does look super delicious! Can you believe I’ve never made a cornbread in a skillet before? I know! What’s going on here! It’s time to get baking in a skillet!
Girl Heart Food
Now is the time to start 😉 Thank you Kathy!
Melanie Anne Christensen
mmm–cornbread is the BEST!! Your recipe and pictures look fantastic!!
Girl Heart Food
Thank you so much!!
Janice Lawandi
This looks fantastic! I am a sucker for cornbread, and now you’ve gone and added cheese so I’m feeling like I want to scarf down the whole thing… Yum! I bet preheating the skillet in the oven yields a nice crispy edge.
Girl Heart Food
Thank you Janice! I can’t blame ya there 😉 It really does make a difference preheating the pan. Have a wonderful weekend 🙂
Kevin O'Leary
I’m going to need some cornbread to enjoy with your chili recipe! I also love how the cast iron pan gives crispy edges to the cornbread. So good!
Girl Heart Food
Yes!! Hope you try both, Kevin! Cast iron really makes all the difference, doesn’t it? Thank you!
Christina
Now I’m craving fried chicken and corn bread. Correction… THIS cornbread! I adore corn, it’s a staple in my kitchen once it’s in season. This recipe screams potluck or any time party! I’m going to host a party this summer for my dog park friends and this recipe would be excellent to share!
Girl Heart Food
So happy to hear that, Christina!! Love corn too! Hope you enjoy this one as much as I do 😉 Cheers to a wonderful weekend!
maria
I absolutely love anything made with cornmeal and this recipe is just calling out my name. Can’t wait to try it! Thanks for sharing ♥
Girl Heart Food
Yay! Hope you get a chance to give it a try! Thanks Maria 🙂
Cathy
I’m a fan of cast iron skillets, too! I love that this is baked in one. With that cream, butter, and cheese in there, it must be delicious!
Girl Heart Food
Thanks Cathy!! Me too! Happy Friday 🙂
Joyce
Yum! I keep meaning to make corn bread in the cast iron! Have to try this recipe!
Girl Heart Food
Thank Joyce! It’s really yummy 🙂 Hope you get to try it out soon.
Adina
What a beautiful texture, it make me want to grab a piece of the cornbread!
Girl Heart Food
Thank you Adina 🙂 Wish I could share!
Ben|Havocinthekitchen
I love polenta with lots of cheese, but I’ve never made cornbread, and I feel I’m missing a lot. This one looks fantastic. Would love to have some with butter…or honey…or better both.
Girl Heart Food
Thank you Ben! Hope you get a chance to try this one out soon…definitely a good idea with both honey and butter 😉
Miriam
Tried to make cornbread for the first time a couple of weeks ago but it was way too dry – yours looks so moist & delicious! Need to give it another try using your recipe – especially like the additional cheese :-). Have a lovely weekend, Dawn!
Girl Heart Food
Hope you like it, Miriam! It’s a favourite around here and it’s so quick to put together 🙂 Have a lovely weekend too! XO
Andrea @ Cooking with Mamma C
Would you believe I’ve never made cornbread in a cast iron skillet?! I own one and everything. I really need to try this!
Girl Heart Food
You should try it! It’s really yummy, if I do say so 😉 Thanks Andrea!
Veena Azmanov
What a delicious Cheesy Skillet Cornbread! I simply cannot wait to try it! Very interesting combination of ingredients. I am saving this recipe for later.
Girl Heart Food
Thank you Veena! Hope you enjoy it 🙂
Kim Beaulieu
This is seriously gorgeous. I’m a sucker for cornbread cooked in a cast iron skillet.
melve
Cheese is always my favorite. And knowing this Cheesy cornbread? I can’t wait to try it. Thanks for sharing.
Tracy | Baking Mischief
You know I was drooling over this cornbread on Instagram yesterday. Excited to get to see the recipe! It’s total chili weather here this week, and I think I need to make a big pot and some of this cornbread to go with!!
Claudia Lamascolo
oh this will go great with my chili tonight!
Catherine
I love cornbread and this skillet version is fabulous! It looks so beautiful…I love that golden color. Pinning for later!
Marissa
I love all of those crispy edges you get with skillet cornbread and love that you’ve added cheese! I don’t think I’ve ever tried cornbread with cheese in it but, clearly, that needs to change!
David @ Spiced
I absolutely love cornbread…and a cast iron skillet is THE way to go for a delicious loaf of cornbread. Loving the addition of actual corn here. And cheese, of course. (But the cheese part is pretty obvious, right?) This sounds like a great recipe to make for a cold weekend indoors. Yum!
Milena
I love corn bread. Paired with beer. The cheese only makes it better:) Extra butter for me, please! Pinned.
Girl Heart Food
You got it 😉 Love butter too! Thanks Milena!
Leanne | Crumb Top Baking
Love quick and easy side dishes! Especially one that pairs so nicely with chili! That’s the ultimate comfort food combo! And I totally agree with you Dawn! Love using my cast iron pan. It’s so versatile, and cooks everything so evenly! Have a great end of week!
Girl Heart Food
It sure is! Thanks Leanne! Happy Friday to ya 🙂
Kelsie | the itsy-bitsy kitchen
Well you had me at cheesy. And you kept me with cornbread! WHYYYY is that stuff so good? I guess because it’s corn and bread :). This looks fabulous and I love that it’s baked in a skillet. Have a great weekend, Dawn!
Girl Heart Food
Haha…gets me every time too 😉 Thanks Kelsie! Have a great weekend too 🙂
Jacqueline Debono
This cornbread looks absolutely wonderful! I love the idea of baking in a cast iron skillet. Brilliant! Have to try it!
Girl Heart Food
Thank you Jacqueline! I try to use my cast iron skillet whenever I can 😉
Mary Ann | The Beach House Kitchen
Yay for cheesy cornbread with a side of chili Dawn! We got 10 inches of snow yesterday, so this and your chili would be the perfect meal to keep us warm! Love it! Pinned and can’t wait to try!
Girl Heart Food
Oh no! Hope you get a chance to try this one soon. The snow will be gone before you know it 😉 Happy Friday! XO
Amy Nash
I love cornbread so much and your recipe is so, so good! The corn kernels in it are what really get me every time! Yummy! And it’s so fun to bake it in a cast iron skillet for beautiful presentation and a wonderful crust!
Girl Heart Food
Thank you Amy!! Love adding actual corn kernels, really gives it extra corny flavour, ya know?
[email protected]
Cheesy cornbread? Are you kidding me?! I’ve never had cheese in my cornbread! Have I been living under a rock? This sounds and looks absolutely deee-vine! Perfect with a big bowl of chili! Have a fabulous weekend, my friend! XOXO
Girl Heart Food
Hahaha! Now is the time to try it 😉 Thanks Annie! Have a wonderful weekend too! XOXO
Jennifer @ Seasons and Suppers
There’s a whole lot of deliciousness going on in this skillet! Love cornbread and this one looks perfect 🙂
Girl Heart Food
Thank you Jennifer! Me too 🙂 Happy Friday!
karrie @ Tasty Ever After
I could and would eat this whole pan all by myself! #nosharing 🙂
Girl Heart Food
I completely agree with you! No shame, either!