Best Cheddar Skillet Cornbread Recipes

CHEDDAR SKILLET CORNBREAD

Cheddar Skillet Cornbread image

Here's a tasty spin on traditional cornbread. It may become your new favorite! -Terri Adrian, Lake City, Florida

Provided by Taste of Home

Time 30m

Yield 1 loaf (12 wedges).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 large eggs, room temperature, lightly beaten
1/2 cup 2% milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
HONEY BUTTER:
1/2 cup butter, softened
2 tablespoons honey

Steps:

Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.

Nutrition Facts : Calories 332 calories, Fat 18g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 547mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 3g fiber), Protein 6g protein.

JALAPEñO AND CHEDDAR SKILLET CORNBREAD

Jalapeño and Cheddar Skillet Cornbread image

Add a spicy kick to this cheesy cornbread with diced jalapeños. Paired with homemade Honey Butter, this cornbread makes a great gift.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1.75 medium grind yellow cornmeal
1.25 all-purpose flour
1/3 sugar
1 baking powder
2 salt
3 eggs
1.75 buttermilk
1 creamed corn
1/2 jalapeños
1/2 shredded Cheddar cheese
6 melted butter
Butter, for coating cast-iron skillets

Steps:

Preheat oven to 375 degrees F.
In a large bowl, stir together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix eggs with buttermilk. Add the wet mixture to the dry and stir.
Fold in creamed corn, jalapeños, and cheese, then stir in melted butter.
Coat three 6 1/2-inch seasoned cast-iron skillets with butter and bake 3 to 5 minutes. Remove from oven and ladle batter into pans. Bake 30 minutes or until toothpick comes out clean.

JALAPENO CHEDDAR SKILLET CORNBREAD

JALAPENO CHEDDAR SKILLET CORNBREAD image

Categories Bread Corn

Yield 12 triangles

Number Of Ingredients 12

Ingredients

1 1/2 cups unbleached, all-purpose flour
1 1/2 cups finely stone-ground cornmeal
2 tbsp granulated sugar
1 tbsp baking powder
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 sticks unsalted butter, melted and cooled
3 large eggs
1 1/2 cups shredded sharp cheddar cheese
3 scallions, chopped
1/2 cup frozen corn, thawed
2 jalapenos, one seeded and finely diced, one seeded and sliced

Steps:

Preheat oven to 350 degrees F and butter the inside of a large cast-iron or ovenproof skillet. Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate large bowl, whisk together buttermilk, butter and eggs. Stir wet ingredients into your dry ingredients and mix until well combined. Add 1 cup cheese, scallions, corn and the diced jalapeno to the batter and stir to combine. Let rest 10 minutes. Pour batter into skillet and top with remaining cheese and sliced jalapeno. Bake until edges are a golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool 15 minutes before slicing and serving.