Cheesy Skillet Cornbread #BreadBakers

This cheesy skillet cornbread has a crunchy bottom and a tender cheesy crumb. It is the perfect accompaniment to your favorite soup or barbecue meal!

This month for our Bread Bakers event, we are sharing breads that are great for cookouts and barbecues. Cornbread is a popular choice, especially in the south because it’s delicious and so easy to make. Serve it with butter to slather on and watch it disappear. 

Cheesy Skillet Cornbread 

This is essentially my mom’s cornbread recipe, just with the addition of cheese. She always heats the oil in the pan first to help create the crunchy crust we all love. Use an iron skillet for best results. 

Ingredients

1 cup or 150g yellow cornmeal (aka fine polenta)

1 cup or 125g all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/4 teaspoon fine sea salt

6 oz or 170g extra sharp cheddar, grated

1 cup or 240ml milk, sometimes I will add a tiny bit more milk if I find it too thick

1 egg

1/4 cup or 60ml canola oil, plus extra for the skillet

Equipment: a 10 in or 25cm well-seasoned iron skillet

Method

Preheat your oven to 425°F or 218°C.  

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. 

Add in the grated cheddar and stir so the cheese is coated.

Add milk, egg and oil. Beat until fairly smooth, about one minute. Scrape bottom and sides well. 

Coat the bottom of your small skillet with oil. Heat it on the stovetop till just smoking then pour the batter in it and put it in the oven.

Bake for 20-23 minutes or until the lightly browned on top. You can insert a toothpick in the middle to test for doneness. 

Remove from the oven when golden on top and leave to cool for a few minutes before cutting it into wedges to serve. 

Enjoy! 

Check out the great recipes my fellow Bread Bakers are sharing for your barbecue below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• A Day in the Life on the Farm: Texas Toast starting with Homemade English Muffin Bread
• Food Lust People Love: Cheesy Skillet Cornbread
• Karen’s Kitchen Stories: Homemade Ciabatta Garlic Bread
• Palatable Pastime: Traeger Bacon Cornbread
• A Messy Kitchen: Sweet Corn Muffins
• Sneha’s Recipe: Homemade English Muffins
• Passion Kneaded: Hamburger Potato Buns

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Cheesy Skillet Cornbread!

.

 

Buttermilk Sourdough Cornbread Muffins #MuffinMonday

These buttermilk sourdough cornbread muffins are fluffy and buttery with a hint of coconut flavor from two tablespoons of coconut oil. They make a great breakfast or snack but go equally well served with chili or stew. 

I have coconut oil in the pantry because our younger daughter uses it for the great granola that she makes but I never thought about using it in a muffin. That is, until I saw a recipe for sourdough discard cornbread on The Clever Carrot. 

The addition of just the two tablespoons of coconut oil adds a really subtle coconut flavor that we found delightful. I saved one for my mom and she agreed. The original recipe wasn’t for muffins so I did quite a bit of adapting to stick to my preferred easy mix muffin method. All in all, this recipe got a “would make again” rating. 

Buttermilk Sourdough Cornbread Muffins

As mentioned above, this recipe is adapted from one on The Clever Carrot.  The original makes an 8x8 inch or 23x23cm pan of cornbread. 

Ingredients

1/2 cup or 113g unsalted butter, plus more for greasing pan 

2 tablespoons coconut oil

1 cup or 125g flour

1/2 cup or 90g cornmeal

1/3 cup or 66g granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon fine sea salt

1/2 cup or 100g sourdough discard

1/2 cup or 120ml buttermilk

2 large eggs, at room temperature

1 teaspoon vanilla extract

Method

Preheat the oven to 350°F or 180°C. Prepare a 9-cup muffin pan by greasing it or lining it with muffin liners. 

In a microwavable bowl, soften the butter and coconut oil with a few quick zaps, stirring well in between. (Or soften the butter and coconut oil over low heat in a small pot.) The mixture doesn’t need to be liquid, just softened and well combined.

In a large mixing bowl, whisk together the flour, sugar, cornmeal, baking powder, baking soda and salt.

Whisk the butter mixture, sourdough starter, buttermilk, eggs, and vanilla together in a large mixing bowl. 

Pour the wet ingredients into the dry ingredients bowl and fold them together till all the flour and cornmeal are completely moistened. 

Divide the batter between your nine muffin cups.

Bake in the preheated oven for 20-25 minutes or until a wooden skewer comes out clean. Remove from the oven and leave to cool for a few minutes. Remove the muffins from the pan and set on a wire rack to cool.

Serve warm or at room temperature. 

Enjoy! 

Happy Muffin Monday! Yep, it’s the last Monday of the month and I can hardly believe it’s already March! This year is flying by. Check out the muffin recipes my fellow bloggers are sharing today:

• Bacon and Whiskey Maple Muffins from A Day in the Life on the Farm
• Buttermilk Sourdough Cornbread Muffins from Food Lust People Love
• Chocolate Chip Banana Muffins from Jolene's Recipe Journal
• Heart Healthy Coconut Carrot Muffins from Magical Ingredients
• Sourdough Chocolate Chunk Muffins from Zesty South Indian Kitchen
• Vanilla White Chocolate Chunk Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Buttermilk Sourdough Cornbread Muffins!

 .

Crawfish Cornbread Muffins #MuffinMonday

Made with the bottom of the bag cracklin crumbs, extra sharp cheddar, onion and jalapeños, these tasty crawfish cornbread muffins are over the top cheesy, spicy and delicious. 

The last time I went to Louisiana to visit family, I happened to spy some cracklin crumbs in bags on the counter at one of the local butchers. I couldn’t resist buying them since the price was so good compared to the actual cracklin which has reached the astronomical price of more than $20 per pound. I pictured myself sprinkling it on things to add flavor, salt and spice, and so I have. 

 

But what I really wanted to do with it was make cornbread. I’m finally getting around to that!  And since I happened to have some crawfish in the freezer as well, that got added in too. Because why not? 

Crawfish Cornbread Muffins

If you can’t find cooked crawfish in the freezer section of your local stores, substitute shrimp. Also, I recommend baking these in silicone muffin cups. As you will see in the photos below, mine stuck on the bottom despite a generous brushing of the muffin pan with oil. If you don’t have cracklin crumbs, add an extra 1/2 teaspoon of salt to the mix.

Ingredients

1/2 yellow onion, finely diced (about 5 oz or 140g)

1-2 fresh jalapeños, stemmed and finely chopped (deseeding optional)

1 cup or 180g yellow cornmeal

1/4 cup or 32g flour

1/2 teaspoon baking powder

1/2 teaspoon Cajun seasoning (I use Slap Ya Mama since it’s lower in sodium than some of the other brands.)

3 eggs

1/3 cup or 80ml canola or other light oil, plus extra for sauté and muffin pans

4 oz or 113g extra sharp cheddar cheese, grated

1 1/4 cups or 170g frozen corn, thawed

6 oz or 170g crawfish tail meat, roughly chopped

1/2 cup or 60g cracklin crumbs, optional, or 1/2 teaspoon fine sea salt

Method

Preheat the oven to 350° F or 180°C. Grease 12 silicone muffins cups and put them in a muffin pan or on a large baking pan. 

Sauté the onion and jalapeños in a skillet with a drizzle of oil until softened. Set aside to cool. 

Stir the cornmeal, cracklin crumbs (if using), baking powder, salt and creole seasoning together in a large bowl. 

Add the grated cheese and stir to coat. 

Add the crawfish and stir to coat again. 

Add the corn and the onion/jalapeño mixture and stir to combine. 

Note: You will notice that you don’t see the onion and jalapeños in that photo. That is because I had already added the eggs and oil and then turned around to see them, all nicely cooled in their pan on the other side of the sink. So in reality they went in after the eggs but they sure would be mixed in more easily with the corn when all the ingredients were still relatively dry, which is what was meant to happen. 

In another bowl, whisk the eggs and oil together. Pour this into the muffin mixture and stir to combine. 

Divide the cornbread mixture into your prepared silicone muffins cups. 

Bake for 20-25 minutes or until golden brown. 

This is the debacle you can expect if you don't use silicone muffin cups or liners. You have been warned! 

I must confess though that we used a spoon to scrape those stuck bits out and they were delicious and crunchy! They did not go to waste. 

Leave to cool for a few minutes, then release them from the silicone cups and leave on a wire rack to cool. Serve warm with extra butter, if desired. 

Enjoy!

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the great muffins my friends are sharing below: 

• 4 Ingredient, Small Batch, Nutella Muffins from A Day in the Life on the Farm
• Blueberry Oatmeal Muffins from Jolene's Recipe Journal
• Crawfish Cornbread Muffins from Food Lust People Love
• S'mores Muffins from Karen's Kitchen Stories
• Sourdough Mango Banana Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Crawfish Cornbread Muffins!

 .

Greek Yogurt and Honey Cornbread Muffins #MuffinMonday

In Greek they call this flavor combo yiaourti me meli, or yogurt and honey. It’s delightful in these yogurt and honey cornbread muffins. 

You can make these for breakfast because, like all muffins, they come together quickly and your family can eat them warm just half an hour from when you start measuring out your ingredients. Or serve them as a snack anytime of the day. 

My mom likes to cut the muffins in half and warm them on a skillet with pats of butter but honestly, I think they are perfect just as is, especially with a cup of hot coffee or a cold glass of milk. 

Greek Yogurt and Honey Cornbread Muffins

You can use white or yellow cornmeal for the muffin batter, whichever you have on hand, but the yellow cornmeal makes prettier muffins. 

Ingredients 

1 cup or 180g cornmeal 

1 cup or 125ml all-purpose flour

1/4 cup or 50g granulated sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup or 245g whole yogurt

2 eggs

1/2 cup or 113g butter, melted

1/2 cup or 120ml honey

 

Method

Preheat your oven to 375°F or 190°C and grease your 12-cup muffin pan or line it with paper liners.

Mix your cornmeal, flour, sugar, baking powder,  salt and baking soda into a large bowl. 

In a medium-sized bowl, whisk together your yogurt, eggs, melted butter and honey.

Pour the wet ingredients into the dry ingredients and whisk to combine.  

Divide the batter evenly between your muffin cups.

Bake the muffins in your preheated oven for about 20 minutes or until they are a nice golden brown around the edges.  Allow to cool briefly and then remove the muffins to a rack.

These are delicious warm, plain or slathered with extra butter and/or honey. They are also fun to build pyramids with. I was just about giddy that Snowmageddon 2021 and freezing temperatures had finally passed though Texas. We got off easy with just a couple of broken pipes outside so I'm not complaining.

Enjoy!

It’s Muffin Monday again! What are you baking? Check out all the lovely muffins my blogging friends are sharing: 

• Blueberry Oatmeal Muffins from Palatable Pastime
• Churro Mini Muffins from Passion Kneaded
• Chocolate Walnut Streusel Muffins from Zesty South Indian Kitchen
• Double Chocolate Whole Wheat Muffins from Magical Ingredients
• Healthy(ish) Blueberry Muffins from A Day in the Life on the Farm
• Loaded Breakfast Muffins from Karen's Kitchen Stories
• Miner's Mini Muffins from Making Miracles
• Yiaourti me Meli (Greek Yogurt and Honey) Cornbread Muffins from Food Lust People Love

 

 #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Greek Yogurt and Honey Cornbread Muffins!

 .

Sausage Honey Cornbread Muffins #MuffinMonday

If you are a fan of sweet cornbread and spicy breakfast sausage, you are going to LOVE these sausage honey cornbread muffins. They are the perfect combination of sweet and salty.

A few days ago I woke up in the middle of the night and I couldn’t go back to sleep because I couldn’t stop thinking about muffin recipes for Muffin Monday. Should they be sweet, maybe with fruit or something seasonal like pumpkin or sweet potatoes? Or completely savory, perhaps with sausage or cheese or both? I finally dozed off again when I hit on this unusual combination of honey cornbread with breakfast sausage. Sweet and savory dreams.

I was a little bit nervous because I had invited a few friends over for coffee on Saturday morning and if the muffins were terrible, we’d go hungry. I am pleased to tell you that everyone loved them! It was an experiment that paid off.

Sausage Honey Cornbread Muffins

The actual cornbread muffin batter ingredients are almost identical to some honey thyme muffins I made several years ago, except I dropped the thyme and reduced the amount of sugar. I wanted these sweet but not too sweet. I also substituted canola for the butter and buttermilk for the yogurt, because that’s what I had on hand. The breakfast sausage is the kind that comes in a chub, meant to be sliced into patties.

Ingredients
1 lb or 450g hot or regular breakfast sausage (for example, Jimmy Dean or Owens – I used the store brand sausage from H-E-B.)
1 cup or 180g fine cornmeal (white or yellow but yellow makes prettier muffins)
1 cup or 125ml all-purpose flour
1/4 cup or 50g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml buttermilk
2 large eggs
1/2 cup or 120ml canola or other light oil
1/4 cup or 60ml honey – plus more for drizzling, if you really have a sweet tooth

Method
Fry the breakfast sausage in a skillet, breaking it into crumbles as it browns. When it’s completely browned, remove the sausage with a slotted spoon and drain it of grease on some paper towels.

Preheat your oven to 350°F or 180°C and grease your 12-cup muffin pan or line it with paper liners.

Mix the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl. Add in the drained sausage crumbles and stir so that they are coated with the flour/cornmeal mixture.

In a small bowl, whisk together your buttermilk, eggs, canola and honey. Fold the wet ingredients into the dry ingredients.

Divide the batter evenly between your muffin cups.

Bake the muffins in your preheated oven for 20-25 minutes or until they are a nice golden brown. Allow to cool briefly and then remove the muffins to a wire rack.

These are delicious warm, plain or slathered with extra butter and/or honey. Enjoy!

Check out all the other great muffins my Muffin Monday friends are sharing today!

• Carrot Ginger Muffins from Karen's Kitchen Stories
• Garlic Bread Muffins from A Day in the Life on the Farm
• Mini Pumpkin Chocolate Chip Muffins from Making Miracles
• Sausage Honey Cornbread Muffins from Food Lust People Love
• Stout Gingerbread Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Sausage Honey Cornbread Muffins!

 .