Sweet and Savory Cheddar Cornbread {Skillet}

^{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!

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

• 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

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.

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.

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

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