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!
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 and even the cheese are all optional so you can make it just the way you like it!
This skillet cornbread is made without buttermilk and instead uses a combination of plain yogurt, milk, eggs and shredded cheddar cheese, overall a pretty healthy side dish!
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!
- 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 Almond Spiced Granola. We also add it to these Protein Pancakes and Pumpkin Waffles and use it as a substitute for sour cream on Beef Vegetable Chili and Loaded 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! We love baking our garden zucchini into Double Chocolate Zucchini Muffins too!
- 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.
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.
Step 1 - 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.
Step 2 - 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.
Bake for 20 to 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!
Step 3 - 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!
- 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.
- Don't open the oven door to peak! This goes for most baked goods, that consistent heat is helping the cornbread rise into its pillowy dome. Don't disturb it, wait at least 20 minutes before checking for doneness.
- If you don't have a cast iron skillet, I highly recommend one! But, you can also make this cornbread in a 9x9 square casserole dish. You don't need to preheat the dish, but do spray it with non-stick cooking spray.
- This is a Healthier Honey Skillet Cornbread than most! That's because we've added fresh veggies, whole milk plain yogurt, and real butter and honey instead of oil and sugar.
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!
- Beef Vegetable Chili
- Southwest Chicken Chili
- Leftover Turkey Chili
- Chicken Tortilla Soup
- Slow Cooker White Chicken Chili
- Honey Mustard Dry Rub 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!
Wrap cornbread or store it in an airtight container in the fridge for up to 5 days. It will also keep a day or 2 at room temperature, but much longer if refrigerated.
Yes, you can freeze cornbread in an airtight container or freezer bag for up to 4 months. Thaw it overnight in the fridge before using. You can also reheat it in the microwave or oven.
This skillet cornbread could be made gluten-free by substituting the flour for a gluten-free mix. Cornmeal is gluten-free.
Yes, 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!
Yes! This cornbread recipe gets its tangy acidity from plain yogurt instead of buttermilk. Plain yogurt is a staple in my kitchen, whereas buttermilk is not, so its easy to make this honey skillet cornbread with ingredients I usually have on hand!
More Recipes You'll Love!
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Cheesy Honey Skillet Cornbread with Zucchini and Peppers
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- 10 inch cast iron skillet
- 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
- 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 20 to 25 minutes or until cooked through. Don't open the oven door while it's baking! Serve with extra butter and honey.
- 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!