Cast Iron Skillet Cheddar Cornbread Recipe
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
- 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.