Cheddar Cornbread

Makes one 12-inch skillet; serve 8 to 10

This is best made in a twelve-inch cast-iron skillet so the bread gets that great crust that comes from cooking in cast iron. You can never go wrong with a side of cornbread. //Courtney


// Preheat the over to 400°F. Place an ungreased 12-inch cast-iron pan in the oven for 15 minutes.

// In a large bowl, combine the flour, cornmeal, baking powder, and salt. In a small bowl, beat the eggs and milk together. Set aside.

// In a small saucepan, melt 7 tablespoons of the butter and add the cream cheese and cheddar. Stir slowly over low heat until creamy and combined.

// Add the cheese and butter mixture to the dry ingredients, then pour in the milk-and-egg mixture. Stir to combine but don't over stir. The batter should be thick but pourable.

// Using potholders, and being careful not to burn yourself, carefully remove the pan from the over and drop the 1 remaining tablespoon of butter into the hot pan. Tilt the pan around until the butter melts and coats the bottom. Immediately pour in the batter, scrapping down the sides of the bowl with a flexible spatula.

// Bake for 20 to 25 minutes, or until a knife inserted into the middle of the bread comes out clean.

For Delivery

Add one slice per person paired with your favorite soup!

To Serve

Let the cornbread cool in the pan, or serve while still warm.


  • 2 cups all-purpose flour, sifted
  • 2 cups yellow cornmeal
  • 3 tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • 8 tablespoons unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 cup shredded cheddar cheese


  1. Barbara

    Good looking cookbook – congrats! Cheddar Cornbread ?? – I made once already – your picture is so much better than mine looked!!! Just confirming 3 TBS baking powder. Thanks!

    • Julie

      Thanks so much, Barbara! Yes, 3 Tablespoons of baking powder is correct. Make it again and let us know how it goes!