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Apple Cheddar Skillet Corn Bread Recipe

This Apple Cheddar Skillet Cornbread offers a delightful twist on traditional cornbread, blending the heartiness of cornmeal with the sweetness of apples and the sharpness of cheddar cheese. Inspired by Mexican baking traditions that extend beyond tortillas, this recipe creates a moist and flavorful cornbread perfect for breakfast, brunch, or a comforting side dish. The cast iron skillet adds a beautiful crust and enhances the overall texture. Get ready to impress your family and friends with this unique and delicious cornbread!

Prep Time 15 mins
Cook Time 50 mins
Calories 207.5 kcal
Protein 13g
Rating 4.5 (2 Reviews)
Apple Cheddar Skillet Corn Bread 93

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Cheddar Skillet Corn Bread

  • 1 1/2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup skim milk
  • 1 tablespoon vinegar
  • 1 (15 ounce) can cream style corn
  • 2 large egg whites
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 large Granny Smith apple, peeled, cored and diced

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How to Make Apple Cheddar Skillet Corn Bread

  1. Preheat oven to 400°F (200°C).
  2. Lightly oil a 10-inch cast iron skillet or spray with nonstick cooking spray.
  3. In a large bowl, whisk together the cornmeal, baking powder, baking soda, and salt.
  4. In a small bowl, combine the milk and vinegar; set aside for 5 minutes to curdle.
  5. In another bowl, whisk together the corn, egg whites, honey, and oil until well combined.
  6. Gradually whisk in the milk mixture until just combined.
  7. Stir in the shredded cheddar cheese and diced apples.
  8. Gently fold the wet ingredients into the dry ingredients until just moistened. Do not overmix.
  9. Place the skillet in the preheated oven for 3 minutes to heat.
  10. Carefully remove the hot skillet from the oven and pour in the batter.
  11. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cornbread cool in the skillet for 10 minutes before inverting it onto a wire rack to cool completely.
  13. Serve warm, cut into wedges.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

38g

Fat

12g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Side Dishes The Americas American Mexican Southern Vegetarian Gluten Free Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation North American Healthy Breads Mexican Dietary Low Cholesterol Healthy 2 Low In Something