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- 1 cup cornmeal - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon sea salt - 1 cup whole milk - 2 large eggs, at room temperature - 1/4 cup unsalted butter, melted (plus extra for greasing) - 1 cup corn kernels (fresh, frozen, or canned) - 1/2 cup sharp cheddar cheese, grated (optional) - 1 jalapeño, minced (optional) The main ingredients for this cornbread are simple. You will need cornmeal, flour, and sugar. These make the base. Baking powder makes it rise, while salt adds flavor. Milk and eggs keep it moist. Butter gives it richness. You can add corn for texture and sweetness. Cheese and jalapeño make it even tastier. If you need a gluten-free option, you can use gluten-free flour. There are many blends available now that work well. For a dairy-free option, use almond milk or soy milk instead of whole milk. Replace butter with coconut oil or a vegan butter. When choosing cornmeal, look for a fine texture. Check the package date to ensure freshness. If you want corn kernels, fresh is best. If using frozen, ensure they are free of ice crystals. Canned corn must be drained well to avoid excess moisture. Fresh corn will give the best flavor and texture. First, preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside. This helps it heat up evenly. Next, grab a large mixing bowl. Add 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon sea salt. Whisk these dry ingredients together well. This step is key for a nice texture in your cornbread. In a separate bowl, whisk together 1 cup whole milk, 2 large eggs, and 1/4 cup melted unsalted butter. The eggs should be at room temperature for best results. Once mixed, pour the wet ingredients into the dry ones. Use a spatula to stir gently. You want to mix just until combined. A few lumps are perfectly fine; don’t overmix. Now, it’s time to prepare your skillet. Carefully remove the hot skillet from the oven using oven mitts. Grease it with some melted butter. Make sure to coat the bottom and sides well. Pour the cornbread batter into the skillet. Spread it out evenly with your spatula. Now, it’s ready to bake! Return the skillet to the oven and bake for 20-25 minutes. For the full recipe, refer to the detailed instructions above. To check if your cornbread is done, use a toothpick. Insert it in the center. If it comes out clean, your cornbread is ready. If it has batter on it, bake for a few more minutes. Common pitfalls include overmixing the batter. This can make your cornbread tough. Mix just until you see no dry flour. A few lumps are okay. Also, make sure your skillet is hot before pouring in the batter. This creates a nice crust. You can enhance the flavor of your cornbread by adding herbs and spices. Try adding a teaspoon of garlic powder or a pinch of cayenne for a kick. Fresh herbs like chives or thyme can also add a nice touch. Pair your cornbread with sides or toppings. Serve it with chili, soup, or a fresh salad. You can also top it with honey, butter, or even some jam for a sweet touch. You might want to adjust the sweetness of your cornbread. If you like it sweeter, add more sugar. If you prefer it less sweet, cut down on the sugar. Incorporating seasonal ingredients can elevate your cornbread. In fall, add some pumpkin puree or spices. In summer, try folding in some fresh corn or zucchini. These changes will keep your cornbread exciting and fresh. {{image_4}} You can choose to make cornbread sweet or savory. Sweet cornbread uses sugar or honey. Try adding maple syrup for a unique taste. For savory cornbread, think about using jalapeños. These spicy peppers give a nice kick. You can mix in cheese for extra flavor, too. Cornbread can fit any season. In the fall, use pumpkin spice. This adds warmth and a hint of sweetness. In summer, try adding zucchini or roasted corn. These fresh ingredients keep the cornbread light and bright. Each season brings new tastes to explore. If you want a vegan version, swap milk with plant-based milk. Use flax eggs instead of regular eggs. For those watching carbs, consider almond flour. This will keep the cornbread low in carbs. You can still enjoy great flavor with these swaps. For the full recipe, check out the Sweet & Savory Skillet Cornbread. Let your cornbread cool down in the skillet for about 10 minutes. This helps set the texture. When it is cool enough to handle, slice it into wedges. Use a sharp knife to make clean cuts. This way, you keep the edges neat and avoid tearing. If you have leftover cornbread, store it in the fridge. Place it in an airtight container. It stays fresh for about 3 to 4 days. You can also freeze it for longer storage. Wrap the cornbread tightly in plastic wrap, then place it in a freezer bag. It can last up to 3 months in the freezer. To enjoy your cornbread again, you can reheat it in several ways. The oven works best for even heating. Preheat your oven to 350°F (175°C). Place the cornbread on a baking sheet for 10-15 minutes. Alternatively, you can use the microwave. Heat a slice for about 15-20 seconds. This works well for quick snacks. Enjoy your cornbread warm and tasty, just like when it was fresh! Baking cornbread takes about 20 to 25 minutes. I like to check it at 20 minutes. The top should look golden brown. A toothpick inserted in the center should come out clean. If it’s still wet, give it a few more minutes. Yes, you can make cornbread ahead of time. I often bake it a day before a meal. Just store it in an airtight container at room temperature. Reheat it in the oven for best results. A cast-iron skillet is best for cornbread. It holds heat well and gives a nice crust. If you don’t have one, any oven-safe skillet will work. Just make sure it is well greased. You know cornbread is done when it’s golden brown on top. A toothpick or knife inserted in the center should come out clean. If it sticks to the toothpick, bake it a bit longer. Absolutely! You can add cooked bacon or veggies. I love adding jalapeños for a kick. Just fold them into the batter before baking. This adds great flavor and texture. Serve cornbread warm from the skillet. I like to drizzle it with honey or add pats of butter. You can also add fresh herbs for a nice touch. It pairs well with chili or soup. For the full recipe, check out my Sweet & Savory Skillet Cornbread [here](#). In this post, we covered essential ingredients for cornbread, substitutions, and tips for fresh picks. I shared step-by-step instructions to ensure your cornbread turns out great. We discussed ways to perfect texture, enhance flavor, and explore different variations. Proper storage and reheating tips help keep your cornbread fresh for later. Remember, cornbread can be sweet or savory, so choose what you love. Get creative and enjoy the process! Your next batch will be delicious and fun to make.

Easy Skillet Cornbread

Savor the perfect blend of flavors with this Sweet & Savory Skillet Cornbread recipe! Made with simple ingredients like cornmeal, cheddar cheese, and a hint of jalapeño, this cornbread is a must-try for any meal. Bake it in a hot skillet for a golden, crispy crust that everyone will love. Click through to explore the full recipe and impress your friends and family with this delicious dish!
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Ingredients
  

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

1 cup whole milk

2 large eggs, at room temperature

1/4 cup unsalted butter, melted (plus extra for greasing)

1 cup corn kernels (fresh, frozen, or canned, drained if canned)

1/2 cup sharp cheddar cheese, grated (optional)

1 jalapeño, minced (optional, for a spicy kick)

Instructions
 

Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or any oven-safe skillet in the oven to preheat for even baking.

    In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and sea salt. Whisk together the dry ingredients until they are evenly mixed.

      In a separate bowl, whisk together the whole milk, room-temperature eggs, and melted unsalted butter until the mixture is smooth and well combined.

        Gently pour the wet ingredients into the bowl of dry ingredients. Using a spatula, stir until just combined—be careful not to overmix; a few lumps are perfectly fine.

          Fold in the corn kernels, grated sharp cheddar cheese (if using), and minced jalapeño (if you want heat) until they are evenly distributed throughout the batter.

            Using oven mitts, carefully remove the hot skillet from the oven and grease it with a bit of extra melted butter, ensuring the bottom and sides are coated.

              Pour the cornbread batter into the hot skillet, spreading it out evenly with a spatula.

                Return the skillet to the oven and bake for 20-25 minutes, or until the top is a lovely golden brown and a toothpick inserted into the center comes out clean.

                  Once baked, let the cornbread cool in the skillet for about 10 minutes to set, then slice into wedges and serve warm.

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 8 servings

                      - Presentation Tips: For a beautiful serving presentation, serve the cornbread directly from the skillet. Drizzle with honey or offer pats of butter on the side for guests to enjoy. To add a touch of freshness, consider garnishing with chopped parsley or cilantro, which also enhances the visual appeal!