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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 mins
Cook Time25 mins
Cooling Time10 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 8 Servings
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
  • 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

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