Best 4 Cheddar Skillet Cornbread Recipes

Bring the hearty goodness of the American South to your table with our delectable Cheddar Skillet Cornbread recipe. This classic dish combines the flavors of sweet corn, sharp cheddar cheese, and a touch of heat from jalapeños, all baked to perfection in a cast-iron skillet. Experience the perfect balance of textures with a crispy crust and a moist, tender interior that melts in your mouth. Elevate your culinary repertoire with our curated collection of cornbread variations, including a gluten-free option for those with dietary restrictions. Whether you prefer the traditional Southern-style cornbread or crave a more adventurous twist with our Mexican Cornbread, each recipe promises a unique taste experience. Embrace the versatility of cornbread as you explore our delectable recipes and discover endless possibilities for a satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

CHEDDAR SKILLET CORNBREAD

Cheddar Skillet Cornbread image

Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 1 loaf (12 wedges).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.

Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

JALAPENO CHEDDAR CORNBREAD

Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Steps:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

IRON-SKILLET CORNBREAD

Iron-Skillet Cornbread image

Ultrarich and almost custardy in the middle, this cornbread from Hillstone (a.k.a. Houston's, Honor Bar, R+D Kitchen, Rutherford Grill, and South Beverly Grill) is the kind of appetizer you should serve before a dinner of celery sticks.

Categories Bon Appétit Cornmeal Bread Side Cheddar Cheese Monterey Jack Chile Pepper Corn Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 14

Ingredients

1 1/4 cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups canned creamed corn (from one 15-ounce can)
1 (4.5-ounce) can mild green chiles, drained, chopped
1 1/2 ounces mild white cheddar, grated (about 1/2 cup)
1 1/2 ounces Monterey Jack, grated (about 1/2 cup)
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2/3 cup sugar
Nonstick vegetable oil spray
Special Equipment
A 10-inch cast-iron skillet (measured from the rim)

Steps:

Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.

CHEDDAR CORNBREAD

Cheddar Cornbread image

Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 55m

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour, (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

Steps:

Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

Nutrition Facts : Calories 343 g, Fat 13 g, Fiber 1 g, Protein 13 g

Tips:

To ensure a evenly cooked and moist cornbread, be sure to preheat your cast-iron skillet over medium heat before adding the batter. This will help create a crispy crust and prevent the cornbread from sticking to the pan.
Use fresh or frozen corn kernels for the best flavor and texture. If using frozen corn, thaw it completely before adding it to the batter.
Don't overmix the batter. Overmixing can result in a tough, dense cornbread. Stir just until the ingredients are combined.
Be careful not to overcrowd the skillet when cooking the cornbread. This will prevent the cornbread from cooking evenly.
To test if the cornbread is done, insert a toothpick into the center. If it comes out clean, the cornbread is done.
Let the cornbread cool for a few minutes before serving. This will help it hold its shape and prevent it from crumbling.

Conclusion:

Cheddar skillet cornbread is a delicious and easy-to-make dish that is perfect for any occasion. It is a versatile dish that can be served as a side dish, main course, or snack. With its crispy crust, moist interior, and cheesy flavor, cheddar skillet cornbread is sure to be a hit with everyone who tries it.