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Cheesy Skillet Cornbread

Cheesy Skillet Cornbread is ultra moist, tender, and loaded with cheddar cheese. It can be made in the oven or the grill, making it he perfect summer barbecue recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8 to
Course: Side Dish
Cuisine: American

Ingredients

  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup whole milk
  • 1 1/2 cups (225 grams) yellow cornmeal, preferably stone-ground
  • 1 1/2 cups (191 grams) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar OR honey
  • 3 tablespoons (43 grams) unsalted butter, melted
  • 1 cup (113 grams) grated Simple Truth Cheddar Cheese

Instructions

    Cup of Yum
  1. 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.
  2. In a medium bowl beat the eggs, buttermilk, and milk.
  3. 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 overmix.
  4. 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.
  5. Remove from oven and allow cool to room temperature in pan before serving, at least 1 hour.

Notes

  • 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.