Cheddar Cast Iron Skillet Cornbread with Veggies

Cornbread in a skillet with a slice taken out.

Cheddar Cast Iron Skillet Cornbread with Veggies

This cheesy cornbread is baked in a cast-iron pan and is filled with cheddar cheese, corn and peppers with a savory veggie topping and Cojita cheese. This moist bread has a buttery crust and is delicious on its own or paired with your favorite soup or salad.

Course Bread

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 484kcal

Author Jere' Cassidy

Equipment

Ingredients

Cornbread Batter

2 tablespoon butter for melting in skillet
3 cups yellow cornmeal medium grind
11/2 cups AP flour
1 teaspoon salt
¼ teaspoon ground pepper
¾ teaspoon baking powder
¾ teaspoon baking soda
3 cups buttermilk
3 eggs, large
¼ cup unsalted butter melted
⅔ cup fresh or frozen corn kernels thaw the frozen corn
1 cup shredded cheddar cheese
¼ cup green bell pepper seeded and diced
¼ cup red bell pepper seeded and diced

Cornbread Topping

1 jalapeno pepper seeded and diced or sliced
1 tomato, medium-sized seeded and diced or sliced
½ cup red onion peeled and diced or sliced
½ cup Cotija cheese crumbled

Instructions

Making the cornbread batter

Heat the oven to 425° F. and add 2 tablespoons of butter to a 10" cast iron skillet and put in the oven to melt the butter and get the skillet hot.
On a large cutting board, prep all the peppers and the tomato by seeding and dicing. Peel the onion and dice.
In a large mixing bowl add the cornmeal, flour, baking powder, baking soda, salt and pepper and whisk to combine.
Measure the buttermilk and beat in the three eggs. Pour this mixture into the dry inredients mixture along with the melted butter and lightly mix.
Add the corn, shredded cheddar cheese, and the green and red bell peppers. Mix together thoroughly.
Carefully remove the cast iron from the oven, it will be very hot. Pour the cornbread batter into the skillet. It will probably sizzle.
Add toppings, except the Cojita cheese. Bake the cornbread for 25-30 minutes at 425° F. until the bread is baked through and golden brown.
When the bread is done, remove from the oven and sprinkle with the crumbled Cojita cheese.
Serve warm. Store the leftover cornbread in a sealed container on the counter for two days.

Notes

For melting the butter in the skillet, I put the skillet in the hot oven to melt the butter, but the butter can be melted on the stovetop.

You want the skillet to be really hot when you add the batter, it should sizzle and this is what makes a golden-brown crust on the cornbread.

This recipe is very adaptable with the batter fillings and the toppings. Feel free to add veggies you like.

What else can I bake in an iron skillet?

Use your skillet to make cakes, here are two of my favorites.

Easy vanilla cake in a skillet - this is my go-to quick dessert recipe that everyone loves. It is simple and delicious.

Maple apple skillet cake - has a moist yellow cake topped with sweet juicy apples that caramelize from the maple syrup and brown sugar.

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