Cheesy Cornbread in a Cast-Iron Skillet

5 from 1 vote

Cheesy Cornbread in a Cast-Iron Skillet

This easy cheesy cornbread is soft, moist, and packed with melty cheddar cheese in every bite. It comes together in one bowl, bakes up golden and tender, and makes the perfect side for everything from chili to roast chicken. Ready in about 30 minutes!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings: People

Author: Katie Workman

Cost: $5

Ingredients

½ cup (1 stick) unsalted butter
2 cups all-purpose flour
2 cups yellow cornmeal
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon kosher salt
Hefty pinch cayenne pepper (to taste)
1 cup shredded cheddar cheese (plus 1/2 cup for sprinkling)
2 large eggs
2 cups buttermilk

Instructions

Preheat the oven to 400 F. Place the butter in a 12-inch cast-iron skillet and put the pan in the oven until the butter melts and is starting to lightly brown.
Meanwhile, in a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt, and cayenne. Stir in 1 cup of the shredded cheese. In another smaller bowl, use a fork to stir the eggs with the buttermilk.
When the butter is melted, twirl the pan a bit so that the butter coats the sides as well as the bottom, then pour almost all of it, except for a couple of tablespoons, into the buttermilk mixture and stir quickly to combine. Whisk the buttermilk mixture into the flour mixture, just until combined. Scrape the mixture into the hot butter-coated pan, smooth the top, and sprinkle over the remaining 1/2 cup shredded cheese.
Bake for 22 to 25 minutes, until a wooden skewer or a toothpick inserted into the center comes out clean, and the cornbread just starts to pull away from the outside of the pan. Cool in the pan on a wire rack until warm or room temperature. Serve in squares or wedges with your favorite soup.

Notes

This cornbread snuggles up nicely next to all kinds of soup options. Oh, do bake your cornbread in a cast-iron skillet; you will be so happy you did. The dark, heavy metal gives the crust a wonderful color, a wonderful crispness on the outside.

Nutrition