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.
Recipe Testers Reviews
Super easy and the crunchy edges were oh-so-delicious. My only addition, as I am a salt lover, would be a bit more salt, perhaps 1 1/2 to 2 teaspoons in total. The addition of corn helped to keep the cornbread moist and, although the recipe calls for Cheddar, next time I’ll try it with Pepper Jack for an extra kick. It’s wonderful reheated in the oven with a huge pat of butter on top and served with a big bowl of chili. I had two leftover pieces, which I crumbled into a meatloaf for an unexpected burst of flavor and texture.
This is a good, solid corn bread recipe. The addition of the cheese and corn make it more substantial than the usual. I'd use more salt in this recipe—perhaps not adding the jalapeños changed a delicate balance that calls for more salt? The timing was just about perfect—just under 35 minutes in a seasoned cast iron skillet. The crust was crunchy while the inside was soft and full-flavored with the corn and cheese. I might even experiment and add more of the cayenne but as I was making this as a go-along for the Spicy Tomato and Blue Cheese Soup, I decided enough heat in one meal without adding more to it.