Cheesy Skillet Cornbread
Loaded with cheddar cheese and fresh corn, this Cheesy Skillet Cornbread is a great side dish for late summer or fall meals!
Servings: 8 wedges
Calories: 304kcal
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp garlic powder
- ½ tsp kosher salt
- 1½ cups shredded Cabot Seriously Sharp Cheddar Cheese divided
- 1 4-oz. can diced green chilies, drained
- ¼ diced white onions
- ¼ cup chopped green onions
- 1 cup buttermilk
- 4 Tbsp unsalted butter melted, divided
- 1 large egg
- 1½ cups fresh corn sliced off of cob (~2 ears)
Instructions
- Place a 10” cast-iron pan in oven; preheat oven to 350°F.
- Using a large mixing bowl, add the dry ingredients (cornmeal, flour, baking powder, sugar, garlic powder and salt); whisk together until well combined.
- Add 1 cup of shredded cheese, green chilies, white onions, green onions, buttermilk, 3 Tbsp of melted butter, egg and corn; stir until mixture is just combined.
- Remove hot skillet from oven and add remaining 1 Tbsp of melted butter; brush butter around bottom and sides of skillet.
- Pour batter into skillet. Sprinkle remaining ½ cup of shredded cheese on top.
- Bake at 350°F for 40-45 minutes, or until top of cornbread is golden brown in color and a toothpick inserted into the center of the cornbread comes out mostly clean.
- Remove skillet from oven and let cornbread cool slightly before serving. (Note: Serving the cornbread in the skillet helps keep it warm – just make sure to place skillet on a hot pad before placing it on the table!)
Notes
If you don't have a 10" cast iron skillet, this cornbread can be baked in a 9" square baking dish.
Nutrition
Calories: 304kcal | Carbohydrates: 31g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 333mg | Potassium: 408mg | Fiber: 3g | Sugar: 6g | Vitamin A: 565IU | Vitamin C: 4mg | Calcium: 265mg | Iron: 2mg
