Skillet Cornbread with Cheddar Cheese

Make homemade cornbread in a cast iron skillet! This skillet cornbread recipe starts with cornmeal and buttermilk for a truly southern experience. Add in cheddar cheese and fresh jalapenos and you have the best cornbread ever.

Posts feature partner companies & may be sponsored. Post contains affiliate links & I will be compensated if you make a purchase after clicking on links. As an Amazon Associate I earn from qualifying purchases.

homemade cornbread in a cast iron skillet with text overlay 'Skillet Cornbread with Cheddar Cheese'

Sweet vs Savory Cornbread

I grew up in Connecticut and we Northerners are not known for our cornbread. When I moved to Texas I firmly believed that all cornbread came from a little blue Jiffy box! My southern friends were horrified! I have played around with homemade cornbread over the years but this is the first recipe I have found that was both easy and tasty.

Now, depending on your preferences, you can add a teaspoon or two of sugar to this cornbread recipe, however, I have come to love Southern cornbread, even without that hint of sweetness. 

milk in a mason jar

✯Don’t want to miss the next post?✯

Follow Turning the Clock Back on Facebook | Twitter | Pinterest

Or join the private Facebook group for simple tips on going green!

Tips for Making Homemade Cornbread

My farmer friend swears that the only way to get a crispy bottom on a loaf of cornbread is to use lard in the pan. He gave me a jar of lard for Christmas (I love this guy!) and I used it in this recipe. While I have not tried a comparison with butter I can say that the bottom of the bread did have a light crispiness to it that was a nice contrast to the tender bread.

The other concern with using butter is that it is very easy to burn it.  If you can find real, old-fashioned lard, I highly recommend it.

slice of southern cornbread on a yellow plate with butter

Add ins for cornbread

You can use diced jalapenos if you have them but since they aren’t in season here I used dehydrated jalapeno powder from last summer’s harvest. Two teaspoons of dried hot pepper powder gave the batter a little bit of a bite although I didn’t taste much heat in the final product. You may have better luck with fresh.

Other add-ins when making cornbread from scratch are cheddar cheese, fresh corn, or even diced bell pepper for a little bit of color. 

homemade cornbread in a cast iron skillet


Easy Skillet Cornbread Recipe with Cheddar Cheese

This homemade cornbread has a crispy bottom crust from cooking in a cast iron skillet before baking.  Loaded with kernels of corn and shredded cheddar, its an easy southern cornbread recipe the whole family will love. 

Yield: 12

Skillet Corn Bread

homemade cornbread in a cast iron skillet with text overlay 'Skillet Cornbread with Cheddar Cheese'

A quick and easy homemade corn bread recipe with fresh corn and shredded cheddar cheese.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 cup flour
  • 2 cups yellow cornmeal
  • 1 tsp salt
  • 1 TBSP sugar
  • 1/4 tsp cayenne (optional)
  • 1 tsp baking powder
  • 1 egg (beaten)
  • 1 1/2 cups buttermilk
  • 1/2 cup corn (frozen or canned and drained)
  • 1/2 cup chopped onion
  • 1 cup shredded cheddar
  • 3 TBSP lard or shortening


  1. Preheat oven to 400
  2. In a bowl, combine all ingredients except lard and mix well (don't beat)
  3. Heat lard in 10 inch cast iron skillet to almost smoking
  4. Pour in batter and cook 3-4 minutes til golden around the edges
  5. Put the pan in the oven to bake 45 minutes or til golden brown
  6. Sprinkle top with a little extra salt and let cool before cutting into wedges to serve

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 324mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 7g

Nutrition information not alwasy accurate

3 thoughts on “Skillet Cornbread with Cheddar Cheese”

  1. Cornbread? I’ll be right over! I love cornbread! My grandmother used to make it in an iron skillet, and she used lard in the bottom, too. That MUST be the old school secret to getting the perfect crunch to the crust. You got that same advice. Yup. I’ve never added cheese to my recipe, although we have done diced peppers. I’ll have to try that!


Leave a Comment

Skip to Recipe