Cheesy Garlic Butter Cornbread Bake

Cheesy Garlic Butter Cornbread Bake delivers a crisp, buttery crust and a melt‑in‑your‑mouth interior, thanks to a perfect blend of cornmeal, buttermilk, and sharp cheddar. The garlic‑infused butter adds depth, while sweet corn kernels provide bursts of juiciness, making this one‑pan skillet bake ideal for any meal.

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Ingredients

Batter

• 1 cup cornmeal
• 1 cup all‑purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 cup buttermilk
• 2 large eggs, cracked
• 1 cup sweet corn kernels (frozen or fresh)
• 1 cup shredded sharp cheddar cheese

Garlic Butter Topping

• 4 tablespoons unsalted butter, melted
• 6 garlic cloves, minced
• 1 tablespoon chopped fresh parsley (optional)

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C) and place a 10‑inch black cast‑iron skillet in the oven to warm.
2. In a large bowl whisk together cornmeal, flour, salt, sugar, and baking powder.
3. Add buttermilk and eggs, stirring until just combined; fold in corn kernels and cheddar cheese.
4. Remove the hot skillet, drizzle 2 tablespoons melted butter to coat the bottom, then pour the batter in, smoothing the top.
5. Mix the remaining butter with minced garlic and drizzle over the batter, spreading evenly.
6. Bake for 25‑30 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean.
7. Allow the bake to rest 5 minutes, then slice into wedges and serve warm.

Tips for Success

• Warm the skillet before adding batter to create a crisp crust.
• Do not overmix the batter; a few lumps keep the texture tender.
• Use fresh garlic for the most aromatic topping.
• If the top browns too quickly, tent with foil after 20 minutes.
• For extra meltiness, add a second half‑cup of cheddar on top before baking.

Storage

Cool the cornbread completely, then cover tightly with foil and refrigerate for up to 3 days. Freeze individual wedges wrapped in parchment and foil for up to 2 months; reheat in a 350°F oven until warmed through.

Notes

A hot skillet creates a crisp edge; let the bake rest briefly so the interior sets and slices cleanly.

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