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The Sassy Foodie » Recipes » Holiday Recipes

Sweet and Savory Cheddar Cornbread {Skillet}

Published: Nov 25, 2021 · Modified: Nov 14, 2022 by Sunena Anand · This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. · 2 Comments

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This post is sponsored by Bob's Red Mill, all thoughts and opinions are my own. As always, thank you for supporting the brands that make The Sassy Foodie possible! Rest assured, we only partner with brands that we wholeheartedly recommend and use in our own kitchen!

Cornbread is a quick southern classic recipe. Despite the fact that it is less difficult to make than regular bread, it is a versatile side dish, with endless possibilities. This sweet and savory cheddar cornbread comes together with simple ingredients, and all you need is a cast iron skillet! Packed with the right amount of sweetness, and just enough savory cheese, this cornbread will be a household hit!

Cornbread cut into squares, served on a plate with a honey dipper

This cornbread makes a perfect side to hearty mains, like our Instant Pot chocolate chili, or even roasted red pepper bisque!

Bob’s Red Mill, the producers of America's best baking flour, is an employee-owned company that uses quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. Bob’s Red Mill offers the largest lines of organic, whole grain foods in the country. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. For over three decades, Bob has been committed to providing people everywhere with the best quality foods available and helping their customers live a life through better nutrition. Bob’s Red Mill’s promise is to provide high-quality, minimally-processed products from the mill to your table!

Jump to:
  • Ingredients
  • Instructions
  • Expert Tip
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Recipe FAQs
  • Sweet and Savory Cheddar Cornbread {Skillet}
  • 💬 Comments

Ingredients

Ingredients to make skillet cornbread labelled
  • Bob's Red Mill Unbleached White All-Purpose Flour
  • Creamed corn
  • Corn meal
  • Heavy cream
  • Sugar
  • Cornmeal
  • Salted butter
  • Large eggs
  • Baking powder
  • Sharp cheddar cheese
  • Garlic powder
  • Salt
  • Jalapeño pepper {optional}

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

START WITH...

Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby. This includes measuring the dry ingredients, wet ingredients, and cracking the eggs into a separate bowl.

Allow the butter to come to room temperature - Take the butter out of the refrigerator at least 30 minutes prior to starting this recipe. You want it to be soft enough to mix into the sugar, with no clumps!

Preheat the oven - Preheat the oven to 400°F with the cast iron skillet in the oven.

First 4 steps to make cornbread

Cream the butter, sugar and corn: In a medium-sized mixing bowl, cream the butter and sugar together. You want the sugar to be combined into the butter completely. Add the creamed corn to the butter and sugar mixture, and combine. The mixture will look lumpy.

Mix the dry ingredients: In a large mixing bowl, combine the all purpose flour, baking powder, corn meal, and garlic powder and salt. Whisk until combined.

Last 4 steps to make cornbread

Combine the wet and dry ingredients: Transfer the wet ingredients to the flour mixture, and add the heavy cream. Stir until combined.

Add the eggs: Add the eggs to the mixture one at a time. Add one egg, mix until combined, and then add the next.

Mix in the cheese: Fold the cheddar cheese into the mixture.

Bake: Spray the cast iron skillet with cooking spray. Transfer the batter to the preheated cast iron skillet. Top with sliced jalapeños. Bake for 20-25 minutes, or until a toothpick comes out clean from the centre of the skillet. Let the cornbread cool for 10-15 minutes before slicing.

Expert Tip

If you forgot to soften your butter, put boiling water into a bowl. Let the bowl heat up, and dump the water out. Place the bowl over the butter, like a dome, for 2 minutes, and your butter should be soft enough to mix well!

Substitutions

  • Creamed corn - You can use frozen corn kernels in place of the creamed corn. Microwave the frozen corn, and mash it into the heavy cream.
  • Heavy cream - Feel free to use buttermilk in place of heavy cream.

Variations

  • Honey - Add some honey to the batter, for extra sweetness!
  • Spicy - Chop some additional jalapeño peppers, and add them into the batter for a spicy kick!
  • Smokey - Crisp up some bacon, chop it up, and add it to the batter for a smokey twist!

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

  • Mixing bowls
  • Whisk
  • Cast iron skillet

Storage

To store leftover cornbread, cut into squares and remove from the skillet. Store in either an airtight container, or airtight ziplog bag.

The cornbread will keep upto 5 days in the fridge, or 3-6 months in the freezer in a freezer-safe bag/container. Reheat in the oven.

Recipe FAQs

Why is my cornbread crumbly?

Generally textural issues can come from the wrong proportion of ingredients, such as too much cornmeal or flour. This is a great guide to troubleshoot if you are having textural issues.

Should cornbread be served warm?

Cornbread can be enjoyed either warm, or room temperature. If you like your bread with melty better, then warm is the way to go.

Should cornbread batter be thick?

The batter for cornbread is generally quite thick - don't be alarmed! The batter will be thick but fluffy. It should not be overly dense.

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Sweet and Savory Cheddar Cornbread {Skillet}

This sweet and savory cheddar cornbread comes together with simple ingredients, and all you need is a cast iron skillet! Packed with the right amount of sweetness, and just enough savory cheese, this cornbread will be a household hit!
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 50 minutes
Servings: 8 Servings
Estimated Calories: 473kcal
Author: Sunena Anand

Ingredients

  • 1 ¼ cups All purpose flour
  • 1 cup Fine cornmeal
  • 1 tablespoon Baking powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Sea salt
  • ⅓ cup Granulated sugar
  • ¾ cup Salted butter room temperature
  • 4 Large eggs
  • 14 oz Canned creamed corn
  • ¾ cup Heavy cream
  • ½ cup Sharp cheddar cheese grated
  • 1 Jalapeño pepper thinly sliced

Equipment

  • Mixing bowls
  • Whisk
  • Cast Iron Skillet

Instructions

  • Preheat the oven: Preheat the oven to 400°F with the cast iron skillet in the oven.
  • Cream the butter, sugar and corn: In a medium-sized mixing bowl, cream the butter and sugar together, until completely mixed together. Add the creamed corn to the butter and sugar mixture, and combine. The mixture will be lumpy.
    ⅓ cup Granulated sugar, ¾ cup Salted butter, 14 oz Canned creamed corn
  • Mix the dry ingredients: In a large mixing bowl, combine the all purpose flour, baking powder, corn meal, and garlic powder and salt. Whisk until combined.
    1 ¼ cups All purpose flour, 1 cup Fine cornmeal, 1 tablespoon Baking powder, 1 teaspoon Garlic powder, 1 teaspoon Sea salt
  • Combine the wet and dry ingredients: Transfer the wet ingredients to the flour mixture, and add the heavy cream. Stir until combined.
    ¾ cup Heavy cream
  • Add the eggs: Add the eggs to the mixture one at a time. Add one egg, mix until combined, and then add the next.
    4 Large eggs
  • Mix in the cheese: Fold the cheddar cheese into the mixture.
    ½ cup Sharp cheddar cheese
  • Bake: Spray the cast iron skillet with cooking spray. Transfer the batter to the preheated cast iron skillet. Top with sliced jalapeños. Bake for 20-25 minutes, or until a toothpick comes out clean from the centre of the skillet. Let the cornbread cool for 10-15 minutes before slicing.
    1 Jalapeño pepper

Notes

If you forgot to soften your butter - Put boiling water into a bowl. Let the bowl heat up, and dump the water out. Place the bowl over the butter, like a dome, for 2 minutes, and your butter should be soft enough to mix well!

Estimated Nutrition

Calories: 473kcal | Carbohydrates: 40g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 692mg | Potassium: 156mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Have You Tried This Recipe?Don’t forget to leave a comment and rate the recipe! Take a picture and tag @the.sassy.foodie on Instagram for a chance to be featured on our socials!
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Reader Interactions

Comments

  1. Sabrina

    February 02, 2022 at 8:59 pm

    5 stars
    This was a pretty easy recipe to follow.. I really like cornbread with my chilli so I enjoyed this recipe!

    Reply
    • Sunena Anand

      March 10, 2022 at 11:21 am

      Chilli and cornbread is a match made in heaven, Sabrina! Happy to hear you enjoyed it.

      Reply

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Hi, I'm Sunena! I am a law student by day, and a homecook with a passion for food, by night! Welcome to my online kitchen, where I make easy, quick recipes that are tried and true family favourites!

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