Skillet Cornbread with Cheddar and Chives

Image of Team Mealthy
Rated 5.0 based on 5 customer reviews

Directions

Mealthy Tip

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

Nutrition Facts

Per Serving: 717 calories; 38g fat; 75.5g carbohydrates; 20g protein; 104mg cholesterol; 1075mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 717 Calories from Fat 340
% Daily Value*
Total Fat 38g 58%
Saturated Fat 15g 74%
Trans Fat 0.5g
Polyunsaturated Fat 7.4g
Monounsaturated Fat 12.3g
Cholesterol 104mg 35%
Sodium 1075mg 45%
Total Carbohydrate 75.5g 25%
Dietary Fiber 6g 25%
Sugars 29.3g
Protein 20g
Vitamin A 20% Vitamin C 5%
Calcium 32% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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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!