baking · vegetarian
Cheesy holiday cornbread
A moist, tender skillet cornbread with sharp cheddar, a little honey and corn kernels, baked in a hot buttered cast-iron pan for crisp edges.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven, Cast-iron pan.
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Method
-
1
Heat the oven to 200°C (400°F) with a 25 cm (10 in) cast-iron skillet inside.
-
2
Whisk the dry ingredients. Whisk the eggs, buttermilk, honey and melted butter, then combine until just mixed. Fold in most of the cheese, the corn and jalapeño.
-
3
Add 1 tbsp butter to the hot pan, pour in the batter and top with the rest of the cheese.
-
4
Bake 25-30 minutes until golden and a skewer comes out clean.
