This Cheesy Cornbread recipe is my go-to side dish when serving any kind of homemade chili, soups, or hearty winter stews. It’s moist thanks to the use of sour cream, slightly sweet, and packed with cheesy goodness!
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Making cornbread in a cast iron skillet is a sure way to get that crispy golden outer edge with a soft cake-like center. These days, cornbread is a staple side dish to summer barbeque recipes, special holiday meals, and can even be enjoyed alone as a tasty snack with some homemade Garlic Chive Butter!
❤️ Why You'll Love This Recipe
- This Skillet Cornbread has just the right amount of moisture to make it deliciously tender so that it holds its shape while still slightly crumbly.
- This recipe is easy enough for anyone to make. If you’ve never made cornbread before, now is your opportunity!
- Easily adapt this cheesy skillet cornbread by adding in chopped herbs, making it spicy, or giving it a breakfast twist.
- It’s a slightly sweet cornbread that’s packed with cheddar cheese, ideal as a side dish to summer barbeque meals or with hearty and warm dishes in winter.
🧂 Ingredients
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- Jiffy cornbread mix - I use the original mix
- milk - low fat or whole milk will both work in this reicpe
- sour cream
- butter - I use salted butter but unsalted works also
- eggs
- shredded cheddar cheese - Any kind of cheddar will work, I like extra sharp
- sugar (optional)
⏲️ Storage
To Store: Store any leftover cornbread in an airtight container in the refrigerator for about 2 days. These are my favorite containers.
To Reheat: Wrap the cornbread in aluminum foil and place it in the oven at 350F for 10-15 minutes.
To Freeze: You can also wrap cornbread in aluminum foil, then slide it into a labeled freezer bag. It will keep in the freezer for about 2 months.
To Thaw: Transfer the cornbread to the fridge and let it thaw overnight.
📖 Variations
We recommend that you try our recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- If you enjoy some heat in your food then consider making a jalapeno and white cheddar cheese cornbread. You’ll need 1 large jalapeno, minced, which is roughly 2-3 tablespoons.
- For a sugar-free skillet cornbread, simply omit the sugar from the dry ingredients. There are generally two camps when it comes to cornbread - those that always add sugar and those that don’t. It really depends on which area of the country you grew up in and your taste preferences.
- For more of a breakfast-style cornbread, add some crispy bacon pieces and a little bit of chopped scallions into the cornbread batter!
🍴 Serving Suggestions
This is also one of my favorite chili side dishes!
There are so many ways that you can enjoy this cheesy skillet cornbread but one of my favorite dishes to pair with cornbread is a bowl of chili like my Leftover Turkey Chili, Instant Pot Beef Chili, or Slow Cooker Chicken Chili!
Of course skillet cornbread would also be a delicious addition to warm winter soups and hearty stews. Otherwise, use this cheesy skillet bread to bulk up a leafy green salad.
If you’re just craving a slice of freshly made cornbread, then simply serve it with your favorite compound butter like my Garlic Chive Butter as a mouth-watering snack!
😋 Similar Recipes
Next time, try one of these great recipes:
- Tarragon Walnut Pesto Flatbread - This flatbread has everything going for it! Herbs, chopped nuts, and cheese! The perfect appetizer alongside your favorite white wine!
- Buttery Dinner Rolls - You can never go wrong with fresh homemade dinner rolls. They’re a comforting side dish that will go with almost any meal!
- Dutch Oven Cheese Bread - easy cheddar bread with no kneading necessary!
Cheddar Cornbread
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Ingredients
- 2 .087 packages Jiffy cornbread mix
- ½ cup butter melted
- 2 eggs beaten
- ¾ cup milk
- ½ cup sour cream
- 1 cup shredded cheddar cheese divided
Instructions
- Preheat the oven to 350F. Grease a square 8x8 baking pan and set aside.
- Combine cornbread mix with the wet ingredients.2 .087 packages Jiffy cornbread mix, 2 eggs, ¾ cup milk, ½ cup sour cream, ½ cup butter
- Fold ¾ cup of shredded cheddar cheese to your mixture.1 cup shredded cheddar cheese
- Melt ¼ butter and slowly add to your batter. Stir gently until just combined.
- Transfer the cornbread batter into the prepared baking dish.
- Top with the rest of the shredded cheese.1 cup shredded cheddar cheese
- Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Equipment
- Dry measuring spoons
- Mixing Spoon
Nutrition
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Joseph says
What size cast iron are you using exactly?
Ang Paris says
I use an 8" skillet