Cheddar Onion Cornbread
This Cheddar Onion Cornbread is cheesy, savory, and perfectly golden! A quick, easy skillet cornbread that pairs with any meal.
Servings: 12 servings
Equipment
- 10-inch cast iron skillet
- mixing bowl (medium and large)
- box grater
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
