Sweet and Savory Cheddar Cornbread {Skillet}

5 from 2 votes

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!

Prep Time15

Cook Time25

Cooling Time10

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Cornbread in a skillet, Skillet cheddar cornbread, Skillet cornbread, Sweet and savory cheddar cornbread, Sweet and savory cornbread

Servings: Servings

Calories: 473kcal

Author: Sunena Anand

Equipment

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

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!

Nutrition