Skillet Cornbread with Cheddar and Chives

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews


  • 3 cups cornbread mix
  • 2 large eggs
  • 1½ cups buttermilk
  • ¼ cup grapeseed oil
  • 1 cup fresh corn kernels
  • 1½ cups shredded sharp Cheddar cheese
  • ¼ cup chopped chives
  • 1½ teaspoons red pepper flakes
  • 1 teaspoon garlic powder
  • 3 tablespoons unsalted butter, divided
  • ¼ cup honey, or to taste


  1. Preheat oven to 350°F (180°C). Preheat a 10-inch cast-iron skillet on center rack of oven.
  2. Stir cornbread mix, eggs, buttermilk, and grapeseed oil together in a large bowl until dry ingredients are completely moistened; add corn, cheese, chives, red pepper flakes, and garlic powder and stir.
  3. Carefully remove skillet from oven to the stovetop or a trivet. Melt butter in the skillet, swirling to coat cooking surface. Pour cornbread batter into the skillet and smooth into an even layer.
  4. Bake in preheated oven until a toothpick inserted into the center of the cornbread comes out clean, 25 to 30 minutes.
  5. Cut cornbread into wedges; top with butter and honey to serve.
Mealthy tip:

If the sweet option isn't your thing skip the honey and enjoy these plain!


5.0out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Katie Hason

Katie Hason says:

I made this recipe last night in my cast iron and it was so delicious! I don't think I will eat plain cornbread again. Love the cheesy, garlicky flavor.

Image of Sam Dalton

Sam Dalton says:

I was hesitant at first adding the corn kernels to this cornbread, but it actually turned out really good. I also really like the garlicky flavors and the roasted red pepper flakes. This is a must try for folks that like corn bread.

Image of Jessica Scott

Jessica Scott says:

This cornbread came out thick and fluffy! I didn't have grapeseed oil so I used just vegetable oil. If you like savory cornbread you'll love this recipe, very good.

Image of Greg Jones

Greg Jones says:

This was a fantastic skillet cornbread recipe. I loved the added cheddar and chives, it paired perfectly with my famous game day chili.

Image of Erica Schaefer

Erica Schaefer says:

I've had many failed attempts at skillet cornbread, but for once this turned out right. Using the right size skillet makes all the difference in the world too. I used canola oil and skipped the fresh kernels, but other than that kept everything the same. Worked well for me!