Cheesy Skillet Cornbread
Turn any leftovers into cornbread croutons! Just dice, toss with olive oil, and bake at 400°F for about 10 minutes. They go great on Caesar salad.
- 3 EggsLarge
- 1 cup Buttermilk
- 1 cup Whole milk
- 1 1/2 cups Yellow cornmeal, preferably stone-ground225 grams
- 1 1/2 cups All-purpose flour191 grams
- 3/4 teaspoon Baking soda
- 1 teaspoon Fine salt
- 1 tablespoon Baking powder
- 2 tablespoons Granulated sugar or honey
- 3 tablespoons Unsalted butter, melted43 grams
- 1 cup Grated Simple Truth Cheddar Cheese113 gram
Cornbread is such a perfect summer cookout food, so it was a no brainier to include in this series. It’s ridiculously easy to make once you find your go-to recipe and perfectly complements the rich smokiness of any barbequed food.
Ready? Watch the video: how to make moist cornbread!
My favorite kind of cornbread is super soft without breaking apart the moment you try to cut a slice. I want my cornbread to hold its shape so it’s easy to serve and enjoy. That’s exactly how this Cheesy Skillet Cornbread turned out!
Cooking cornbread in a cast iron skillet makes for beautifully browned edges and a rustically pretty presentation. Not to mention the skillet can cook in the oven or on the grill! Instructions for both are included in the printable recipe below.
I don’t know about you, but the last thing I want to do after cooking all day is deal with a high maintained cast iron skillet which can’t take soap and needs to be seasoned etc. etc. So lining the cast iron skillet with Reynolds Aluminum Foil before baking makes for easy clean up.
Of course, I had to add some freshly grated Simple Truth Cheddar Cheese to this recipe to really amp up the flavor and texture.
What I love about this recipe is it’s totally customizable. You can use honey in place of the sugar in the recipe if you’d prefer. If you prefer no sugar, leave it out. If you prefer a sweeter cornbread, then double the amount of sugar.
You could also add in fresh grilled corn kernels, chopped seeded jalapeno peppers, crumbled sausage, or whatever else your family craves!
Line a 9 or 10-inch cast iron skillet with Reynolds Foil and spray with nonstick cooking spray. Place pan in oven and preheat to 375°F.
In a medium bowl beat the eggs, buttermilk, and milk.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour the egg and milk mixture into the well and stir until just combined. Stir in melted butter and 3/4 of the grated cheese. Do not over-mix.
Carefully remove the skillet from the oven (handle will be hot). Pour the batter into the prepared skillet and sprinkle with the remaining cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30 to 40 minutes.
Remove from oven and allow cool to room temperature in pan before serving, at least 1 hour.
To cook on the grill preheat the grill to about 375°F, placing the skillet inside the grill as it heats. Once ready to cook, move the skillet to indirect heat, cover, and cook for about 30 minutes, or until a toothpick comes out clean.
|1 cup Buttermilk|
|1 cup Whole milk|
|1 1/2 cups Yellow cornmeal, preferably stone-ground|
|1 1/2 cups All-purpose flour|
|3/4 teaspoon Baking soda|
|1 teaspoon Fine salt|
|1 tablespoon Baking powder|
|2 tablespoons Granulated sugar or honey|
|3 tablespoons Unsalted butter, melted|
|1 cup Grated Simple Truth Cheddar Cheese|