Cast Iron Skillet Cheddar Cornbread

I love fresh corn bread right out of the oven. Warm with crispy, crunchy edges, corn bread is perfect with soup, chili, or just on its own. Without question, cornbread is best made in a cast iron skillet. I melt the butter in the skillet and pour the batter in while the skillet is hot. This ensures a buttery crispy crust. This recipe has grated cheddar cheese and whole kernels of corn. If desired, throw in some chopped fresh or pickled jalapenos.

Cast Iron Skillet Corn Bread 4x3 b

4.5 from 2 votes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Author: Steve Cylka
  • 1/4 cup butter
  • 1 cup corn meal
  • 1 cup flour
  • 1/4 cup white sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk (regular or buttermilk)
  • 1/4 cup oil
  • 1 cup whole kernel corn (frozen or canned)
  • 1 cup grated cheddar cheese
  1. Preheat the oven to 425
  2. Place 1/4 cup butter in cast iron skillet and heat on medium until the butter is melted and starting to bubble.
  3. In a bowl, whisk together the corn meal, flour, sugar, baking powder and salt.
  4. Mix in the egg, milk and oil until well combined. I use a whisk while mixing the wet ingredients into the dry.
  5. Fold in the corn kernels and grated cheese.
  6. Pour the batter into the hot iron skillet with the melted butter. Spread the batter evenly on the pan.
  7. Place in the oven and bake for about 25 minutes. Stick a toothpick in the centre to ensure it comes out clean.



  1. We just got a stand mixer here and this will be a perfect recipe to try it out. I also find that cornbread is a great way to help improve the seasoning on a cast iron skillet.

    I might put a little bit green chilies in there to spice it up a bit. 🙂

  2. Yum! I made this yesterday and it was fantastic! I used fresh corn though, and I added scallions!!

  3. Delish!!! I made this to serve with white beans!

  4. Yours was the only cheesy buttermilk skillet cornbread I could find so I made this with a few changes. I used Crisco for the pan and melted butter for the batter. I reduced the sugar to 1/4 cup. I upped the cheese and corn to 2 cups. I added about 1/4 cup more buttermilk as the batter was very dry. I also added 1/4 cup of sour cream for moistness and 1/4 cup chopped scallions because we like that onion flavor in our cornbread. Let the batter sit for 10 mins a la Paula Deen. Baked for 28 mins because of the additions. Very tasty accompaniment to my Pinto beans made with smoked turkey wings. Because of all my changes, I only rated it with 4 stars.

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