• Skip to main content
  • Skip to primary sidebar

Sungrown Kitchen logo

menu icon
go to homepage
  • Recipes
  • Garden
  • About
  • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Garden
    • About
    • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dish

    Published: Mar 8, 2023 by Meryl Downing Leave a Comment

    Cheesy Honey Skillet Cornbread with Zucchini and Peppers

    10 shares
    • Share
    Jump to Recipe Print Recipe

    Cheesy Honey Skillet Cornbread is loaded with all the good stuff! Sweet and savory, it's made with plain yogurt, shredded cheddar and a few veggies blended right in. This healthier cornbread is quick and easy to put together, and bakes to golden perfection in a cast iron skillet. Pair it with a pot of chili, ribs or barbecue chicken or pork!

    A cast iron skillet of cornbread surrounded by bowls of chili.

    This loaded cast iron skillet cornbread is run through the garden! It's got extra veggies like mini bell peppers, shredded zucchini and corn blended right in. The veggies are all optional, but this cornbread is a pretty healthy side dish, made hearty with plain yogurt, eggs and shredded cheddar cheese.

    This delicious honey sweet skillet cornbread is excellent with a big pot of chili!

    • Veggie Beef Chili
    • Southwest Chicken Chili
    • Leftover Turkey Chili

    Ingredients

    This is a healthier cornbread made with simple ingredients and incorporates a few optional garden veggies! They blend right in and the cheddar honey flavor is the perfect balance!

    Labeled ingredients for cheesy honey skilet cornbread.
    • Cornmeal - The base ingredients of cornbread, giving taste and its signature texture.
    • Flour - Just a little extra regular flour mixes with the cornmeal.
    • Baking Powder - The leavener for this recipe combined with the hot oven temperature makes the cornbread rise to golden perfection.
    • Salt - Very important in baking, salt enhances the flavor of all ingredients.
    • Butter - Real butter makes this honey cheddar cornbread heavenly!
    • Eggs - Eggs add protein, making cornbread a well rounded side dish.
    • Honey - Real honey is really the secret ingredient! It brings that rich touch of sweetness that pairs so nicely with the natural sugars in the corn. Add an extra drizzle to the top! If you'd rather your cornbread not have that sweet element, you can use less or leave it out.
    • Plain Yogurt - This skillet cornbread without buttermilk gets that acidic taste instead from whole milk plain yogurt. High in protein, we love the whole milk plain Stonyfield yogurt and use it all the time! We flavor plain yogurt for breakfast with berries and homemade granola. We also add it to these protein pancakes and waffles and use it as a substitute for sour cream on chili and baked potatoes. It's better for you than flavored yogurts and we always have it on hand!
    • Milk - The liquid in this recipe, I use whole milk but any milk is ok.
    • Mini Sweet Bell Peppers - I love adding a few veggies into this cornbread to make it a hearty healthy side dish! You can really use any peppers you like, mini or regular size, roughly ¼ cup when finely chopped. Use yellow or orange if you want them to blend in and red or green if you want them to stand out! You can even use a spicier pepper like jalapeño or poblano if you like a little heat!
    • Fresh or Frozen Corn - If it's summer, by all means use fresh sweet corn cut off the cob! But frozen corn absolutely works fine. Adding real corn just intensifies that cornbread flavor and adds nice texture and color throughout!
    • Zucchini - Adding zucchini is totally optional. Shredding in a little zucchini adds nutrition and a bit of color, especially when it's bursting from the garden!
    • Cheddar Cheese - I love the combination of sweet honey and savory cheese! I always recommend buying a block of cheddar and shredding it yourself for the best quality. You could also use white cheddar.

    See recipe card for quantities.

    Sliced cornbread in a cast iron skillet.

    Instructions

    Make the Batter - Making Honey Skillet Cornbread is easy! Start by putting your cast iron skillet in the oven while it preheats to 425°. Cornbread cooks quickly at a high heat and preheating the skillet really gives it a nice crust on the bottom.

    Add your dry ingredients to a bowl and whisk together. Then add everything else and mix with a spatula or whisk until well combined. Add in some of the shredded cheese but save some for the top.

    A mixing bowl with all ingredients for skillet cornbread with veggies and cheese.

    Bake - Carefully take the hot skillet from the oven and add 1 Tablespoon of butter. Spread with a spatula as it melts to coat the entire bottom and sides of the skillet. Add the batter and top with the remaining cheese.

    Adding the cornbread batter to the hot skillet and topping with shredded cheese.

    Bake for 25 minutes and don't peek! Opening the oven door when baking can cause foods to sink when they are trying to rise. They need that consistent hot heat!

    Skillet Cornbread topped with melted cheddar cheese, butter and drizzled with honey.

    Serve - When your cornbread is hot from the oven, add a few pats of butter to melt over the top with another drizzle of honey!

    Substitutions & Variations

    This honey cheddar cornbread is a great starter recipe that is easy to make a few changes. The veggies are optional and it can be made with or without the cheese.

    • Spicy - Change up the bell peppers for a spicier pepper to give this loaded cornbread some heat.
    • Other Veggies - Add in, change, or leave out the veggies to make it your own! I've made this cornbread with different peppers like Anaheim or Cubanelle and have sometimes added a bit of minced kale. Fresh herbs such as chives, scallions or cilantro are also a nice garnish.
    • Gluten Free - This skillet cornbread could be made gluten-free by substituting the flour for a gluten-free mix. Cornmeal is gluten-free.
    Honey skillet cornbread cut into slices.

    Storage & Make Ahead Instructions

    • Storage - Wrap cornbread or store in an airtight container in the fridge for up to 6 days. It will also keep a day or 2 at room temperature, but much longer if refrigerated.
    • Freezer - You can also freeze cornbread in an airtight container or freezer bag for up to 4 months. Thaw it overnight in the fridge before using.
    • Reheating and Make Ahead - You can make cornbread a day in advance, cover and store it in the fridge and then rewarm it in the oven at 350°. You can also quickly reheat a slice in the microwave. If you make it during the day, you can just let it sit uncovered on the stovetop until dinner!
    Honey cheddar cornbread sliced in a cast iron skillet.

    What to Serve With Cornbread

    Honey Skillet Cornbread is simply amazing with a big pot of chili! Perfect for a game day spread with Guacamole! It's a great side dish with soup or heavy protein meat dinners!

    • Veggie Beef Chili
    • Southwest Chicken Chili
    • Leftover Turkey Chili
    • Chicken Tortilla Soup
    • Meatloaf
    • Barbecue Ribs
    • Grilled Peach and Burrata Salad with Chicken
    • Pulled Pork
    • Guacamole or Pineapple Salsa
    • Barbecue Chicken
    • Sweet Potato Corn Chowder

    And see the easy way to Clean Your Cast Iron Skillet when you're done!

    Two bowls of chili served with honey glazed cornbread wedges.

    Top Tip

    Preheat your skillet! This really helps it not to stick and gives a great texture to the bottom. Don't open your oven as your cornbread bakes for 25 minutes. You can use a knife or toothpick to test it to make sure it's done.

    A slice of skillet cornbread on a blue plate.

    More Recipes to Try!

    • Southwest Chicken Chili Crock Pot
      Southwest Chicken Chili - Slow Cooker
    • Sweet potato corn and kale chowder with crusty bread on the side to dip.
      Sweet Potato Corn Chowder
    • A cast iron skillet with sliced bone-in skin-on chicken breast.
      Cast Iron Skillet Chicken Breast
    • Chicken Tortilla Soup topped with homemade salty lime tortilla strips.
      30 Minute Chicken Tortilla Soup

    If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating and a comment below!

    Follow Sungrown Kitchen on PINTEREST, INSTAGRAM, and FACEBOOK for loads of garden recipes! Be sure to SUBSCRIBE HERE for new recipes delivered straight to your inbox!

    Honey cheddar cornbread with zucchini and bell pepper in a cast iron skillet.

    Cheesy Honey Skillet Cornbread with Zucchini and Peppers

    Cheesy Honey Skillet Cornbread is loaded with all the good stuff! Sweet and savory, it's made with plain yogurt, shredded cheddar and a few veggies blended right in. This healthier cornbread bakes to golden perfection in a cast iron skillet. Pair it with a pot of chili, ribs or barbecue chicken!

    Hit the stars to rate this recipe!

    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: skillet cornbread
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 8
    Calories: 353kcal
    Author: Meryl Downing
    Prevent your screen from going dark

    Equipment

    • 10 inch cast iron skillet

    Ingredients

    • 1½ cups cornmeal
    • ½ cup flour
    • 1 Tablespoon baking powder
    • ½ teaspoon kosher salt
    • 4 Tablespoons butter melted
    • 2 eggs
    • ¼ cup honey
    • ½ cup plain yogurt
    • 1 cup milk
    • 2 mini sweet bell peppers or ¼ cup bell pepper, small dice
    • ½ cup fresh or frozen corn
    • ½ cup zucchini shredded
    • 1 cup cheddar cheese shredded
    • 1 Tablespoon butter to grease the skillet

    Instructions

    • Preheat the oven to 425° with the cast iron skillet IN THE OVEN.
    • Add all dry ingredients to a large bowl and whisk. Add all other ingredients to the dry and mix with a spatula until well combined. Mix in half the cheese and save some for the top.
    • When the oven and skillet are preheated, carefully remove it from the oven and add 1 Tablespoon butter to the skillet. Spread it around with a spatula to fully coat the bottom and sides of the skillet. Add the batter and top with remaining cheese.
    • Bake for 25 minutes or until cooked through. Don't open the oven door while it's baking! Serve with extra butter and honey.

    Notes

    • If using fresh corn cut from the cob, no need to pre-cook.  If using frozen corn, no need to thaw.  You could also used canned corn, drained well.
    • If using garden zucchini that is very watery, squeeze some out with your hands.  Put the shredded zucchini in a ½ measuring cup and press with your hand.  Dump out any water.  This is not a whole zucchini, although you can use a bit more than ½ cup if you like.  
    • The peppers, corn, zucchini and cheese are all optional ingredients.  You can leave out 1 or more if you don't have or like it!

    Nutrition

    Calories: 353kcal | Carbohydrates: 42g | Protein: 11g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 490mg | Potassium: 273mg | Fiber: 4g | Sugar: 12g | Vitamin A: 719IU | Vitamin C: 11mg | Calcium: 258mg | Iron: 2mg
    Did You Make This Recipe?Rate this recipe by clicking the stars, or leave a comment below, I'd love to hear how it turned out! Follow me on Pinterest at @sungrownkitchen to browse and save all the garden recipes!

    More Fresh Side Dish Recipes

    • A platter of oven roasted asparagus spears topped with balsamic glaze and crispy prosciutto with pine nuts.
      Balsamic Glazed Asparagus with Crispy Prosciutto
    • Roasted Butternut Squash with cranberries and pecans and garnished with fresh sage.
      Maple Roasted Butternut Squash with Cranberries and Pecans
    • Roasted carrots and Brussel sprouts on a large white platter for a holiday side dish.
      Roasted Carrots and Brussel Sprouts
    • Rosemary garlic mashed potatoes with butter and Parmesan.
      Rosemary Garlic Mashed Potatoes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture

    Welcome to Sungrown Kitchen!

    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

    Subscribe

    Easter Recipes

    • A platter of oven roasted asparagus spears topped with balsamic glaze and crispy prosciutto with pine nuts.
      Balsamic Glazed Asparagus with Crispy Prosciutto
    • Roasted sweet potato slices in garlic honey butter with fresh thyme.
      Roasted Sweet Potato Slices in Garlic Honey Butter
    • Salad with fresh blueberries, crumbled goat cheese, and candied pecans.
      Blueberry Goat Cheese Salad with Candied Pecans
    • Sausage and fresh spinach quiche with feta cheese.
      Sausage and Spinach Quiche

    Weeknight Dinners

    • A bowl of spring asparagus soup next to the soup pot.
      Spring Asparagus Soup
    • Simple Roasted Wild Caught Salmon with mashed potatoes and green beans
      Simple Roasted Wild Caught Salmon
    • Mushroom zucchini pasta with crispy prosciutto.
      Creamy Zucchini Mushroom Pasta with Crispy Prosciutto
    • A French dip sandwich being dipped in au jus sauce.
      Easy French Dip Sandwiches with Deli Roast Beef

    Garden Recipes

    • A platter of asparagus salad with crispy prosciutto, goat cheese, and hard boiled eggs.
      Spring Asparagus Salad with Crispy Prosciutto
    • Broccoli Salad with yogurt dressing.
      Broccoli Salad with Feta and Cranberries
    • Creamy Asparagus Ravioli with Sausage and Peas.
      Creamy Asparagus Ravioli with Sausage and Peas
    • Cilantro lime hummus drizzled with olive oil and garnished with fresh herbs and jalapeño pepper slices.
      Cilantro Lime Hummus with Jalapeño
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 SunGrownKitchen.com | Privacy