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Honey cheddar cornbread with zucchini and bell pepper in a cast iron skillet.
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4.88 from 8 votes

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 353kcal
Author: Meryl Downing

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 20 to 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