Cheddar and Cream Cheese Skillet Cornbread
Servings: 16 pieces
Calories: 374kcal
This Cheddar and Cream Cheese Skillet Cornbread is the cheesiest, mile high cornbread that will no doubt steal the show of any meal it accompanies.
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Ingredients
- 8 tablespoons butter softened and divided
- 8 ounces cream cheese softened
- 2 cups shredded cheddar cheese divided
- 2 cups flour
- 2 cups cornmeal
- 3 tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 2 eggs beaten
Instructions
- Preheat oven to 400 degrees. Place 12 cast-iron pan in oven for 15 minutes.
- Meanwhile, in a large saucepan add 7 tablespoons butter.
- Over medium-low heat, melt butter.
- Add cream cheese and 1 cup cheddar cheese to saucepan.
- Stir together until completely combined.
- Remove saucepan from heat and add flour, cornmeal, baking powder and salt.
- Stir together until just combined, being careful not to over mix.TIP: Stir only until you no longer see any dry ingredients.
- Add milk and eggs to saucepan.
- Stir ingredients together until just combined.TIP: Mix only until you no longer see any individual ingredients. Over mixing the batter will result in a tough, rather than tender, cornbread.
- Remove cast iron skillet from oven and add remaining tablespoon of butter. TIP: Tilt pan so that melted butter covers bottom of pan. This will insure that you've created a nonstick surface.
- Pour cornbread batter into preheated cast iron skillet and smooth into an even layer with a spatula.
- Sprinkle remaining cheddar cheese over batter. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
- Let cornbread cool at least 10 minutes prior to serving.
Notes
Adapted from The Soup Club Cookbook.
Nutrition
Calories: 374kcal | Carbohydrates: 12g | Protein: 13g | Fat: 31g | Sodium: 637mg | Sugar: 4g