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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.
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.
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.
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.
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.
- 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
- Preheat oven to 400
- In a bowl, combine all ingredients except lard and mix well (don't beat)
- Heat lard in 10 inch cast iron skillet to almost smoking
- Pour in batter and cook 3-4 minutes til golden around the edges
- Put the pan in the oven to bake 45 minutes or til golden brown
- Sprinkle top with a little extra salt and let cool before cutting into wedges to serve
Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 324mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 7g
Nutrition information not alwasy accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.