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

Cast Iron Skillet Cheddar Cornbread Recipe

4.50 out of 5
8 reviews
Crispy, buttery cornbread that is cheesy and delicious. Simple corn bread made in a cast iron skillet with whole kernels of corn.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8


  • 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


  • Preheat the oven to 425
  • Place 1/4 cup butter in cast iron skillet and heat on medium until the butter is melted and starting to bubble.
  • In a bowl, whisk together the corn meal, flour, sugar, baking powder and salt.
  • Mix in the egg, milk and oil until well combined. I use a whisk while mixing the wet ingredients into the dry.
  • Fold in the corn kernels and grated cheese.
  • Pour the batter into the hot iron skillet with the melted butter. Spread the batter evenly on the pan.
  • Place in the oven and bake for about 25 minutes. Stick a toothpick in the centre to ensure it comes out clean.


Per serving:

Calories: 370kcalCarbohydrates: 38gProtein: 9gFat: 21gSaturated Fat: 8gCholesterol: 54mgSodium: 339mgFiber: 2gSugar: 8g

Nutrition Disclaimer



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Recipe Rating


  • Hi Steve. Sounds great but I don’t have a cast iron skillet. I do have a dutch oven (smallish one) and some great corning ware casserole dishes. Can I use those?

    • Reply
    • Hmm, I am not sure. I have not tried this in one of those types of dishes, so don’t know how they would turn out.

  • 5 stars
    Super yummy added chives

    • Reply
  • This is amazing! made this last night to go with our homemade Chili and the whole family loved it. Added in 1/4cup chopped green onions. Delicious!!! Will make this again with other fun add-ins in the future. Was super easy and a nice way to use my new cast iron skillet. This made 8 large slices cut in pie slice shape for us. Here is the nutrition facts in case anyone needs them:
    Nutrition Facts
    Serving size: 1 slice
    Servings: 8
    Amount per serving
    Calories 350
    % Daily Value*
    Total Fat 19.3g 25%
    Saturated Fat 8.1g 41%
    Cholesterol 53mg 18%
    Sodium 303mg 13%
    Total Carbohydrate 38.2g 14%
    Dietary Fiber 2.5g 9%
    Total Sugars 8.4g
    Protein 9g
    Vitamin D 8mcg 39%
    Calcium 253mg 19%
    Iron 2mg 12%
    Potassium 412mg 9%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Recipe analyzed by VeryWellFit

    • Reply
  • 5 stars
    Thanks for a great recipe, Steve; everyone loves this when I make it. I have found it’s wonderful as is, but I’ve experimented a bit and…

    I like using Monterey Jack iso of cheddar, and though you do not specify it, I always use yellow corn meal. I like to add just a tablespponn of canned, chipotle pepper for a little spice, and I have found that the addition of 1/4 cup sour cream really makes this even better!

    • Reply
  • 5 stars
    I can only rave about this cornbread recipe. First of all it came out picture perfect and it tasted as good as it looked.

    • Reply
    • So glad you enjoyed it. Thanks for sharing Lorraine!

      • Reply
  • 4 stars
    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.

    • Reply
    • These are some great suggestions and additions. I may try some of these the next time I make cornbread!

      • Reply
  • Delish!!! I made this to serve with white beans!

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

    • Reply
  • 5 stars
    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. 🙂

    • Reply
    • 5 stars
      Love, love this recipe!

      • Reply
      • So glad! We seriously love this recipe. My cast iron skillet is one of my favourite things in my kitchen

        • Reply

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