Apple Cheddar Skillet Corn Bread
Elevate your cornbread game with this irresistible Apple Cheddar Skillet Corn Bread, a savory-sweet masterpiece baked to perfection in a cast iron skillet. This unique twist on a classic combines the rich, tangy flavors of sharp cheddar cheese with the natural sweetness of diced apples, creating a rustic yet refined side dish or snack. The batter, infused with buttermilk and a hint of honey, yields a wonderfully moist and fluffy texture, while a golden crust forms from preheating the skillet. Fresh thyme adds an optional herbaceous note, making this cornbread as versatile as it is delicious. Perfect for cozy gatherings, holiday spreads, or as a standout accompaniment to soups and stews, this easy-to-make skillet cornbread is ready in just 40 minutes and serves 8. Whether you're drawn in by the cast iron charm or its balanced flavor profile, this recipe is sure to wow!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons honey
- 1 cup sharp cheddar cheese, shredded
- 1 medium apple, peeled, cored, and diced
- 1 teaspoon fresh thyme leaves (optional)
- 1 tablespoon vegetable oil or additional butter (for greasing the skillet)
Instructions
Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven as it preheats.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, eggs, and honey until smooth.
Melt 4 tablespoons of butter and let it cool slightly. Stir the melted butter into the wet ingredients.
Gradually combine the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the shredded cheddar cheese, diced apple, and thyme leaves (if using) into the batter.
Using oven mitts, carefully remove the preheated skillet from the oven. Add 1 tablespoon of vegetable oil (or butter) to the skillet and swirl to coat the bottom and sides evenly.
Quickly pour the batter into the hot skillet, spreading it into an even layer with a spatula.
Bake for 20-25 minutes, or until the corn bread is golden brown on top and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the oven and let the corn bread cool for 5-10 minutes before slicing and serving.
Optional: Garnish with additional thyme leaves or a drizzle of honey before serving.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 320.1 g | 116% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 90.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1181 mg | 91% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
