Cheddar Chive Skillet Cornbread

This Cheddar Chive Skillet Cornbread is the next go-to for our family barbeques. It’s crispy and golden on the outside, soft and creamy on the inside. Just slab some butter on it and it is good to go!

Growing up, my mom and grandmother always made skillet cornbread with dinners, especially barbeques. It was always to quickest side dish to make and it’s so good once that butter melts on top, giving it that nice glossy finish.

This skillet cornbread is an upgraded version of boxed cornbread. It is full of fresh corn kernels and cheddar cheese. The perfect combination and the corn bread comes out in the perfect slice every time!

I really hope you enjoy this! So, try this out and don’t forget to tag me on Instagram or Facebook. I would love to see your creation!

Cheddar Chive Skillet Cornbread

thedishnextdoor

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Total Time 45 minutes mins

Course Side Dish

Ingredients

  

• 1 8.5 oz. box Jiffy corn muffin mix
• 1 14 oz. canned sweet corn, drained
• 1 stick butter melted
• 1 cup sour cream
• 3 eggs beaten
• 1 cup buttermilk
• 1 cup sweet corn kernels
• 1 cup sharp cheddar cheese
• 1/4 cup green onions chopped

Instructions

 

• Preheat the oven to 400℉. Grease a skillet with butter or oil generously.
• In a medium bowl, combine the corn bread mix, melted butter, sour cream, eggs, buttermilk, corn kernels, cheddar cheese, and green onions together until well combined and no lumps remain.
• Pour the mixture into the greased skillet in an even layer.
• Bake in the oven for 25-30 minutes or until cooked through and golden brown.

Keyword bread, cheese, vegetarian