Although summer isn’t completely over, the wind smells like fall. And with my thoughts turning to fall, I’m always craving comfort food, such as Soups, stews and everything else cooked in the oven. Comfort food absolutely includes all carb things and this beautifully taste Cream Cheese & cheddar Cornbread will definitely satisfy your appetite! Here I would introduce to you one of my best Cast iron cornbread recipes-----perfect cream cheese & cheddar cornbread. This adorable one pan food is very easy to make. You just need only 30 minutes to make and all you need to do is mix the ingredients and bake the batter in the oven. Once the cornbread is baked well then remove from the oven, you will definitely surprise for the beauty and the aroma of it. And I can assure you that you can’t wait it cooling well and eating straight! It is super moist and yummy! And here are the steps.
PERFECT CREAM CHEESE & CHEDDAR CORNBREAD
SKILLET CREAM CHEESE & CHEDDAR CORNBREAD
INGREDIENTS:
2 eggs (beaten)
8 tablespoons butter (softened and divided)
8 ounces cream cheese (softened)
2 cups shredded cheddar cheese
2 cups milk
2 cups flour
2 cups cornmeal
1 teaspoon salt
3 tablespoons baking powder
DIRECTIONS:
- Preheat oven to 400 ℉. Place a 12 inch Cast iron skilletfor about 15 minutes in the oven. At the same time, in a large saucepan, melt 7 tablespoons butterover medium-low heat. When the butter melts well then stir in cream cheese and a cup cheddar cheese until all combined.
- Remove the saucepan from heat and stir in cornmeal, flour, baking powder and salt until just combined. Be sure not over mixed. Then Stir in milk and beaten eggs until all slightly combined.
- Remove pan from the oven and put into the remaining tablespoon of butter. Tilt pan until the melted butter covers bottom of pan evenly.
- Pour batter into heated pan and sprinkle with remaining cheddar cheese. Remove the pan to the oven and bake for about 20 minutes or until the surface turns into a beautifully golden brown, the center is set and a toothpick inserted into the middle comes out clean.
- Remove the pan from the oven and cool for 5 minutes and then serve.
DID YOU MAKE THIS RECIPE?
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This cornbread recipe has more moist and tender texture than the dry and crumbly texture in many traditional recipes. When I make this perfect cream cheese & cheddar cornbread, I put more cheddar cheese. More cheese, more tasty! I also coat my pan with olive oil before heating and then add the butter so the crust is crispier. You can change the recipe here for suiting your own taste. This cornbread is super easy to make. All you need to do is mix the ingredients and bake the batter in the oven. And after 20 minutes, you will get an awesome moist and flavorful cornbread. I can assure you that once you tasty this super moist and chewy baby, you will never get over it. This one pan food can really satisfy your appetite and especially when serve it with soup or even a cup of water! And you will try to make this several times no matter what your skill level! If you’re lucky enough to have a piece or two leftover from a previous meal, this Cornbread is perfect for breakfast with a runny egg sitting on top. It also makes a great vehicle for sandwiches if it is split in two. So why not make this super easy and tasty one pan food for your busy morning?
Next time I would like to introduce you another one of my best Cast iron skillet cornbread. It is WARM SWEET POTATO SKILLET CORNBREAD. Once I think about making this special cornbread, I was very curious about adding sweet potato to corn. But I wasn’t sure if it would taste more like sweet potato, or corn. Would it be too sweet and spicy taking away from what I love about cornbread? After I made it in my kitchen, I found it is really delicious. It was just as moist as traditional cornbread, but the addition of the sweet potato provided a light and delicate flavor, and it isn’t too sweet! I also found that one medium sized sweet potato perfectly produced one level sized cup mash. Hope you like my next cornbread recipe!