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Overhead view of sliced Cheddar Onion Cornbread in a cast iron skillet with a crisp, golden crust.
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Cheddar Onion Cornbread

This Cheddar Onion Cornbread is cheesy, savory, and perfectly golden! A quick, easy skillet cornbread that pairs with any meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Bread, Side Dish
Cuisine: American
Servings: 12 servings
Author: Jamie Sherman

Equipment

Ingredients

  • 2 tablespoons oil or bacon grease
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 6 ounces Cheddar cheese shredded
  • ¼ cup green onions finely chopped
  • butter for serving (optional)

Instructions

  • Preheat the oven to 375°F. Add the oil or bacon grease to a 10-inch cast iron skillet. Place the skillet in the oven while you prepare the batter.
    2 tablespoons oil
  • In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.
    1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt
  • Add the milk and egg to the dry mixture. Stir until just combined, then fold in the shredded Cheddar cheese and green onions.
    1 cup milk, 1 large egg, 6 ounces Cheddar cheese, 1/4 cup green onions
  • Carefully remove the hot skillet from the oven and tilt it to coat the bottom evenly with oil. Pour the batter into the skillet.
  • Bake for 20 minutes or until the cornbread is golden brown.
  • Slice into wedges and serve warm, with butter if desired.
    butter

Notes

🥡 STORAGE

  • Store leftover cornbread in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days for longer freshness.

♨️ REHEATING

  • Oven: Warm slices at 350°F for 5-8 minutes.
  • Microwave: Heat individual slices for 10-15 seconds.
  • Skillet: Reheat over low heat with butter for crisp edges.

❄️ FREEZING

  • Freeze cooled slices in a freezer-safe bag for up to 3 months.
  • Thaw at room temperature before reheating.

💡 TIPS FOR BEST RESULTS

  • Use buttermilk instead of milk for a tangy flavor.
  • Shred your own cheese for smoother melting.
  • Avoid overbaking to keep it moist and soft.

🍳 ALTERNATE COOKING METHODS

  • Muffins: Bake in a muffin tin for 15-18 minutes.
  • Square pan: Use an 8x8-inch baking pan for even baking.
  • Air fryer: Bake at 325°F for about 15 minutes.

♻️ LEFTOVERS

  • Crumble leftover cornbread into chili or soup.
  • Slice and toast for breakfast sandwiches.

Nutrition

Serving: 1slice | Calories: 186kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 406mg | Potassium: 106mg | Fiber: 2g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 0.4mg | Calcium: 190mg | Iron: 1mg
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