Cheddar Cast Iron Skillet Cornbread with Veggies Recipe

Introduction

This Cheddar Cast Iron Skillet Cornbread with Veggies is a flavorful twist on a classic favorite. Loaded with fresh peppers, corn, and two types of cheese, it’s perfect for any meal or as a hearty side dish. Baking it in a cast iron skillet gives it a deliciously crispy crust.

Ingredients

• 2 tablespoons butter (for melting in skillet)
• 3 cups yellow cornmeal (medium grind)
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3 cups buttermilk
• 3 large eggs
• 1/4 cup unsalted butter (melted)
• 2/3 cup fresh or frozen corn kernels (thaw if frozen)
• 1 cup sharp shredded cheddar cheese
• 1/4 cup green bell pepper (seeded and diced)
• 1/4 cup red bell pepper (seeded and diced)
• 1 jalapeno pepper (seeded and diced or sliced)
• 1 medium-sized tomato (seeded and diced or sliced)
• 1/2 cup red onion (peeled and diced or sliced)
• 1/2 cup Cotija cheese (crumbled)

Instructions

1. Step 1: Preheat the oven to 425°F. Place 2 tablespoons of butter in a 10-inch cast iron skillet and put it in the oven to melt the butter and heat the skillet evenly.
2. Step 2: On a cutting board, seed and dice the green bell pepper, red bell pepper, jalapeno, and tomato. Peel and dice the red onion.
3. Step 3: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pepper until well combined.
4. Step 4: In a separate bowl, beat the eggs into the buttermilk, then add the melted butter. Pour this wet mixture into the dry ingredients and mix lightly until combined.
5. Step 5: Fold in the corn kernels, shredded cheddar cheese, and diced green and red bell peppers until evenly distributed.
6. Step 6: Carefully remove the hot cast iron skillet from the oven. Pour the cornbread batter into the skillet—expect a sizzling sound.
7. Step 7: Arrange the jalapeno, tomato, and red onion on top of the batter, reserving the Cotija cheese for later.
8. Step 8: Bake the cornbread for 25 to 30 minutes at 425°F until it’s golden brown and a toothpick inserted in the center comes out clean.
9. Step 9: Remove from the oven and immediately sprinkle the crumbled Cotija cheese over the top.
10. Step 10: Serve warm. Enjoy the moist, cheesy cornbread fresh from the skillet.

Tips & Variations

• For a milder version, reduce or omit the jalapeno pepper.
• Add cooked bacon or sausage for extra savory flavor.
• Substitute buttermilk with plain yogurt or milk mixed with a tablespoon of lemon juice if needed.
• Use a mix of cheddar and Monterey Jack cheese for a creamier texture.
• If you don’t have Cotija cheese, feta or queso fresco make good alternatives for topping.

Storage

Store any leftover cornbread in a sealed container at room temperature for up to two days. To reheat, warm slices in a skillet or microwave until just heated through. Avoid refrigerating as it can dry out the cornbread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without a cast iron skillet?

Yes, you can use a regular baking dish or oven-safe skillet, though the crispy crust from cast iron might be less pronounced.

Can I prepare the batter ahead of time?

It’s best to bake the batter immediately for the best rise and texture, but you can prepare it an hour ahead and keep it refrigerated, then bring it to room temperature before baking.

Cheddar Cast Iron Skillet Cornbread with Veggies Recipe

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4.8 from 62 reviews

A savory Cheddar Cast Iron Skillet Cornbread packed with fresh vegetables and sharp cheddar cheese, baked to golden perfection in a hot cast iron skillet. This hearty cornbread features a blend of yellow cornmeal and all-purpose flour, enhanced with colorful bell peppers, jalapeno, tomato, onion, and crumbled Cotija cheese for a burst of flavor and texture.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cornbread Batter

• 2 tablespoons butter (for melting in skillet)
• 3 cups yellow cornmeal (medium grind)
• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3 cups buttermilk
• 3 large eggs
• 1/4 cup unsalted butter (melted)
• 2/3 cup fresh or frozen corn kernels (thawed if frozen)
• 1 cup sharp shredded cheddar cheese
• 1/4 cup green bell pepper (seeded and diced)
• 1/4 cup red bell pepper (seeded and diced)

For the Toppings and Garnish

• 1 jalapeno pepper (seeded and diced or sliced)
• 1 medium-sized tomato (seeded and diced or sliced)
• 1/2 cup red onion (peeled and diced or sliced)
• 1/2 cup Cotija cheese (crumbled)

Instructions

1. Preheat and prepare skillet: Heat the oven to 425° F. Add 2 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven to melt the butter and get the skillet hot.
2. Prepare vegetables: On a large cutting board, seed and dice the green and red bell peppers, jalapeno pepper, and tomato. Peel and dice or slice the red onion.
3. Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground pepper until well combined.
4. Combine wet ingredients: In a separate container, beat the eggs into the buttermilk. Pour this wet mixture along with the melted unsalted butter into the dry ingredients. Mix lightly, just until combined.
5. Add mix-ins: Stir in the fresh or thawed corn kernels, shredded sharp cheddar cheese, and the diced green and red bell peppers until evenly incorporated.
6. Pour batter into skillet: Carefully remove the hot cast iron skillet from the oven (it will be very hot) and pour the cornbread batter into it. The batter might sizzle as it hits the hot butter.
7. Add vegetable toppings: Evenly arrange the jalapeno slices, tomato, and red onion on top of the batter, leaving the Cotija cheese for later.
8. Bake: Place the skillet in the oven and bake the cornbread for 25 to 30 minutes at 425° F, until the bread is fully set and golden brown on top.
9. Add Cotija cheese: Remove the cornbread from the oven and immediately sprinkle the crumbled Cotija cheese over the top so it slightly melts into the warm bread.
10. Serve and store: Serve the cornbread warm. Store any leftovers in a sealed container at room temperature for up to two days.

Notes

• Ensure the cast iron skillet is well-heated with butter before adding the batter to achieve a crispy crust.
• Adjust the jalapeno amount based on your preferred spice level or omit for a milder flavor.
• Use fresh or frozen corn kernels; if frozen, thaw them before use.
• Storing the cornbread in a sealed container helps retain moisture and freshness for a couple of days.
• For a dairy-free version, substitute buttermilk and cheeses with appropriate vegan alternatives.

Keywords: cornbread, cast iron skillet, cheddar cheese, vegetables, savory cornbread, baked bread, jalapeno, bell pepper, tomato, Cotija cheese