The secret to my cheese cornbread is a hot cast iron skillet. And pretty much everyone has one, or is investing in one (you can get one cheap, the good Lodge brand at Walmart if need be) So while your oven is preheating, and you are mixing in the four, repeat FOUR ingredients (not counting the oil to grease the pan) together, you can get that bad boy ready for baking action. This cornbread would be great with soup, meatloaf, salad, the possibilities are endless. Make some up and watch it disappear. That is the Midwest way.
Vegetable oil for lightly greasing cast iron skillet or oven safe pan (can also using a baking dish greased with spray)
1 3/4 cups yellow cornmeal
2 cups buttermilk
1 large egg slightly beaten
2 cups shredded colby jack or sharp/medium cheddar cheese
Preheat oven to 450 and place cast iron skillet or baking dish on a baking sheet and let warm up while oven preheats
Mix cornmeal, buttermilk, egg, and cheese together until combined. Carefully take hot pan out of oven and fill with cornbread mixture. Bake for 20-25 minutes or until center comes out clean or with a few crumbs. Cool slightly and serve. Leftovers can be kept wrapped tightly at room temp for two more days.
*for added spice, add chopped jalapenos or cayenne pepper
This sounds amazing, I LOVE cornbread!
Thanks, me too!
Oh how I love corn bread - makes me excited that it’s fall for more corn bread love!
Chili is going to be made soon in my house and since I just acquired a new Lodge skillet, I just might have to make this cheese cornbread. You are doing your best to push me into the baking world…thanks lovely.
This looks like it would be perfect with soup or chili Janelle. I haven’t tried to make cornbread in my skillet, but now I see it makes it easy.
It’s so easy, I think you will really enjoy it!
Super recipe! This will be perfect with chili too!
My mom was born and raised in Memphis and I am a huge fan of cornbread made in a cast iron skillet! Great recipe. ..love the idea of adding cheese!
I love my cast iron skillet. It is an heirloom piece my mother-in-law gave me. There has been many a cornbread baked in it! Next time I am adding cheese!
I am with you, cast iron is amazing.
I add onions, creamed corn, & sometimes crumbled bacon or jalepenos to mine.