This recipe is sponsored by Kroger. Thank you for supporting me in working with brands I love to bring you new recipes.
Tessa's Recipe Rundown...
Taste: Just slightly sweet and loaded with scrumptious cheddar. Texture: Super moist and tender with just a hint of crumbly goodness. A slice of this will completely hold its shape! Ease: Ridiculously easy with just 10 minutes of prep. Pros: Simple crowd-pleasing summer recipe that you can totally customize with your favorite flavors. Cons: None! Would I make this again? Absolutely.
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Cornbread is such a perfect summer cookout food, so it was a no brainer to include in this series. It’s ridiculously easy to make once you find your go-to recipe and perfectly complements the rich smokiness of any barbequed food.
Ready? Watch the video: how to make moist cornbread!
My favorite kind of cornbread is super soft without breaking apart the moment you try to cut a slice. I want my cornbread to hold its shape so it’s easy to serve and enjoy. That’s exactly how this Cheesy Skillet Cornbread turned out!
Cooking cornbread in a cast iron skillet makes for beautifully browned edges and a rustically pretty presentation. Not to mention the skillet can cook in the oven or on the grill! Instructions for both are included in the printable recipe below.
I don’t know about you, but the last thing I want to do after cooking all day is deal with a high maintained cast iron skillet which can’t take soap and needs to be seasoned etc. etc. So lining the cast iron skillet with Reynolds Aluminum Foil before baking makes for easy clean up.
What I love about this recipe is it’s totally customizable. You can use honey in place of the sugar in the recipe if you’d prefer. If you prefer no sugar, leave it out. If you prefer a sweeter cornbread, then double the amount of sugar.
You could also add in fresh grilled corn kernels, chopped seeded jalapeno peppers, crumbled sausage, or whatever else your family craves!
Turn any leftovers into cornbread croutons! Just dice, toss with olive oil, and bake at 400°F for about 10 minutes. They go great on Caesar salad.
More Summer BBQ Recipes:
Here are the other summer barbecue recipes from our series!
Line a 9 or 10-inch cast iron skillet with Reynolds Foil and spray with nonstick cooking spray. Place pan in oven and preheat to 375°F.
In a medium bowl beat the eggs, buttermilk, and milk.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour the egg and milk mixture into the well and stir until just combined. Stir in melted butter and 3/4 of the grated cheese. Do not overmix.
Carefully remove the skillet from the oven (handle will be hot). Pour the batter into the prepared skillet and sprinkle with the remaining cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30 to 40 minutes.
Remove from oven and allow cool to room temperature in pan before serving, at least 1 hour.
To cook on the grill preheat the grill to about 375°F, placing the skillet inside the grill as it heats. Once ready to cook, move the skillet to indirect heat, cover, and cook for about 30 minutes, or until a toothpick comes out clean.
Course: Side Dish
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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