Get ready to transform your dinner table with the most irresistible, golden-brown Cast Iron Skillet Cheddar Cornbread that will have everyone begging for seconds! This isn't just any ordinary cornbread - it's a crispy, cheesy, melt-in-your-mouth masterpiece that combines the rustic charm of traditional Southern cooking with a gourmet twist. Whether you're a seasoned home cook or a kitchen newbie, this recipe promises to deliver restaurant-quality cornbread right from your own oven, with a perfectly crisp exterior and a tender, cheesy interior that'll make your taste buds dance.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup gluten free all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs
- ½ cup melted butter
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 425°F (218°C). Place a 10-inch cast iron skillet in the oven while preheating to ensure it gets hot and helps create a crispy bottom crust.
- In a large mixing bowl, combine the cornmeal, gluten-free all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until well blended.
- In a separate bowl, whisk together the milk, eggs, and melted butter until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Carefully remove the hot cast iron skillet from the oven using oven mitts. Lightly grease the skillet with a small amount of butter or cooking spray.
- Fold the shredded cheddar cheese into the batter, reserving a small handful for topping.
- Pour the batter into the hot cast iron skillet, spreading it evenly. Sprinkle the remaining cheese on top of the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove the skillet from the oven and let the cornbread cool in the pan for 5-10 minutes. This helps the bread set and makes it easier to slice.
- Slice into wedges and serve warm, optionally with additional butter or honey.
Tips
- • The secret to perfect cornbread is in the cast iron skillet - heating it beforehand creates an incredible crispy crust that elevates the entire dish. • Don't overmix the batter! Stir just until the ingredients are combined to keep the cornbread tender and light. • Use room temperature eggs and milk for better ingredient incorporation. • For extra flavor, consider adding diced jalapeños or green onions to the batter. • Serve immediately for the best texture and warmth, but it also reheats beautifully in the oven or toaster oven. • If you don't have a cast iron skillet, you can use a similar-sized baking dish, but you'll miss out on the signature crispy bottom. • Store any leftovers in an airtight container and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 10g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
