We like to serve this Cheddar cornbread with chili or even ribs. The addition of whole corn kernels makes the texture a little more interesting, but you can leave them out with no problem. Ditto the pickled jalapeños; and you can even switch the cheese for a different one.
Note: If you don’t have a 10-inch cast-iron skillet, use an 8-inch square baking pan and adjust the baking time.–Lucinda Scala Quinn
LC Children of the Corn Note
Looking for new ways to play with corn? Check out Renee’s post on cooking late-season corn.
Cheddar Cornbread Recipe
- Quick Glance
- 10 M
- 55 M
- Serves 6 to 8
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- Pinch of cayenne pepper
- 1 1/2 cups milk
- 2 large eggs, lightly beaten
- 1 1/2 tablespoons unsalted butter, melted
- 1 cup grated Cheddar cheese
- 1/2 cup corn kernels (fresh, frozen, or left over from a cooked cob)
- 2 tablespoons chopped pickled jalapeños (optional)
- 1. Preheat the oven to 425°F (220°C).
- 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.
- 3. Scoop into a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean.
Note: Do not overbake or the corn bread will be dry. Cut into wedges or squares and serve hot.