This cornbread is made from scratch and loaded with sharp cheddar cheese and fresh sweet corn. Delicious and cozy, it is the perfect side to go with your next bowl of chili or soup!
Preheat oven to 350˚F. Lightly grease a 9-inch cast iron skillet and sprinkle the bottom of the skillet with a teaspoon of corn meal; set aside.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and shredded cheese. Add milk, eggs, and corn; using a wooden spoon, stir until completely incorporated.
Transfer the mixture to the prepared skillet and smooth out the top.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 10 minutes inside the skillet.
Cut and serve, and optionally, drizzle some honey over the top.
Cornmeal & Flour: The secret to true cornbread magic is a balance, and most purists swear by a 50/50 split between cornmeal and flour.
Warm Up that Skillet: For irresistibly crispy, golden edges, you can use a hot skillet before pouring in the batter. Just set the empty skillet in the oven to heat up, then remove it and pour in the batter before returning it to the oven to bake the cornbread.
Switch Up the Toppings: Don't be afraid to experiment! Whether it's savory jalapeños, garlic, and bacon or sweet touches like roasted apples or maple syrup, there's no limit to how you can dress up your cornbread.
Bake Time: The residual heat from the skillet will keep cooking the cornbread even after it's out of the oven. Always use the toothpick test to avoid over-baking.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.