Baking · Skillet bread
Cheddar Skillet Cornbread
Medium cornmeal gives this skillet bread a pleasantly pebbled crumb and crisp edge. Sharp cheddar melts into the batter while a little flour helps each wedge hold together.
Jump to ingredients
- Yield
- 8 wedges
- Prep
- 15 min
- Cook
- 20 min
- Rest / chill
- 10 min
- Total
- 45 min
Ingredients
1 cup medium-grind cornmealBob's Red Mill: USDA Organic
3/4 cup all-purpose flourKing Arthur: USDA Organic- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup whole milk
- 1/2 cup plain whole-milk yogurt
3 tablespoons olive oil, dividedBragg: USDA Organic- 3/4 cup shredded sharp cheddar cheese
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Warm the skillet
Heat the oven to 425°F with a 10-inch oven-safe cast-iron skillet inside for 10 minutes. Keep a dry oven mitt nearby; the handle will stay hot throughout baking.
Mix dry ingredients
Whisk cornmeal, flour, baking powder and salt in a bowl until the leavener is evenly distributed. Break up any visible flour lumps.
Fold the batter
Whisk milk, yogurt and 2 tablespoons oil separately. Fold into the dry mixture with the cheddar just until no dry flour remains; avoid beating the thick batter.
Bake until golden
Carefully remove the hot skillet, swirl in the remaining tablespoon oil and spread in the batter. Bake for 18 to 20 minutes until golden and a tester in the center has no wet batter.
Rest before slicing
Set the skillet on a heatproof surface for 10 minutes, then loosen the edge and cut eight wedges. Use an oven mitt to hold the handle when serving.
Kitchen tips
Shred a block of cheddar so the pieces disperse rather than clump.
Measure cornmeal level rather than packing it into the cup.
Substitutions
For dairy-free needs, use unsweetened soy milk, plain soy yogurt and a melting dairy-free cheddar alternative; recheck all labels.
A labeled gluten-free all-purpose baking blend can replace the flour, but check cornmeal and baking powder too; the crumb may be more fragile.
Storage
Cool, cover and refrigerate within 2 hours at 40°F or below for up to 3 days. Freeze wrapped wedges for up to 1 month.
Serving suggestions
Serve a warm wedge alongside chili or tomato soup as a savory bread, with extra cheese offered separately.
Make ahead
Mix the dry ingredients a day ahead and keep covered. Combine the wet mixture and bake shortly before serving for the crispest edge.
Allergen details
Contains: wheat, milk.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Bob's Red Mill - Cornmeal Medium - 24 oz × 1 — $5.79
- King Arthur All Purpose Flour - 2 2 # × 1 — $7.41
- Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz × 1 — $22.38
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Read recipe →Frequently asked questions
Can I use a baking pan instead?
Use a greased 9-inch square metal pan without preheating it. Begin checking at 20 minutes and bake until the center has no wet batter.
Why is my cornbread crumbly?
Cornmeal is naturally coarse. Let the bread rest for the full 10 minutes, measure the flour accurately and avoid cutting it while steaming hot.