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Cheddar Skillet Cornbread

Total Time

Prep/Total Time: 30 min.


1 loaf (12 wedges)

Here's a tasty spin on traditional cornbread. It may become your new favorite! —Terri Adrian, Lake City, Florida
Cheddar Skillet Cornbread Recipe photo by Taste of Home


  • 2 tablespoons butter
  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 large eggs, room temperature, lightly beaten
  • 1/2 cup 2% milk
  • 1/2 cup plain yogurt
  • 1 can (14-3/4 ounces) cream-style corn
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup butter, softened
  • 2 tablespoons honey


  1. Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes.
  2. Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet.
  3. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges.
  4. In a small bowl, cream butter and honey. Serve with warm cornbread.

Nutrition Facts

1 piece: 332 calories, 18g fat (9g saturated fat), 64mg cholesterol, 547mg sodium, 38g carbohydrate (13g sugars, 3g fiber), 6g protein.

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