Name: Easy Cornbread With Cheese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup milk (2% milk fat or higher); 1/2 cup whipping cream (35% milk fat) (or heavy cream); 5 tablespoons unsalted melted butter (divided); 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; 1/2 teaspoon salt; 1.5 tablespoons baking powder; 1/4 teaspoon ground cayenne pepper; 1 tablespoon vegetable oil; Butter (garnish to taste (optional)); Honey (garnish to taste (optional))

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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.

Slice of cornbread on a plate with a dab of butter and honey over top.

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 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.

Ingredients Needed

This recipe uses simple 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 kernels
Vegetable oil
Green onion
Baking powder
Salt, sugar and cayenne pepper

Ingredients for a skillet cornbread recipe.

How To Make It

Full details are in the recipe card below, but here are the basics:

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 vegetable oil.
Pour in the cornbread batter.
Bake until cooked through.

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.

Slice of cornbread on a plate with a dab of butter over top.

Recipe Variations

Mix in some pickled or fresh jalapeno pepper to taste instead of cayenne pepper.
Crumbled feta is a delicious addition to this cornbread.

Spoon drizzling honey over a slice of 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:

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.