Irish Cheddar & Herb Skillet Cornbread

Name: Irish Cheddar & Herb Skillet Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup of buttermilk; 6 tablespoons of butter, melted; 1/4 cup of honey; 2 large eggs; 1 cup of yellow cornmeal; 1 cup of all purpose flour; 2 teaspoons of baking powder; 1/2 teaspoon of baking soda; 1/2 teaspoon of salt; 1 cup of sweet corn; 1 cup of Irish cheddar, shredded; 1/4 cup of fresh herbs, finely chopped; 2 tablespoons of butter

March 4, 2026
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If you were ask me if I like cornbread, I would say yes, but then when I pick up your typical dry little cornbread muffin, I am never happy I did.

They can be boring and often completely lacking in any moisture, but I am here to tell you that this is not how cornbread was meant to be. Cornbread can be moist, tender and bursting with flavor and we are making that cornbread today…

To get started, you will need some buttermilk, butter, honey, eggs, yellow cornmeal, ap flour, baking powder and soda, salt, sweet corn, Irish cheddar and your favorite fresh herbs.

I am using chives and dill today, but rosemary, cilantro, thyme and sage works great in this cornbread too. Feel free to add just one herb or a combination of a couple of different kinds.

We are going to start by placing a dry 10″ cast iron skillet into a cold oven and then set the oven to preheat to 425 degrees. Letting the skillet preheat with the oven will help the cast iron develop even heat inside and out and will help the surface fully expand before adding food, which helps to prevent sticking and will create a beautifully golden brown outer crust on our cornbread.

In a large bowl, combine a cup of buttermilk (full fat works best here), 6 tablespoons of melted butter, 1/4 cup of honey and 2 large eggs until smooth.

Note: If you don’t have buttermilk, you can make it so easily by stirring a tablespoon of lemon juice or white vinegar into a cup of whole milk, 2% or even heavy cream. Let it sit for a few minutes and then use it just as you would buttermilk!

Mix in 1 cup of yellow cornmeal, 1 cup of all purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt until the dry ingredients are mostly combined.

The add 1 cup of sweet corn (you can use canned and drained, frozen or even fresh sweet corn here), about 3/4 cup of shredded Irish cheddar and 1/4 cup of finely chopped fresh herbs and fold them in until everything is evenly distributed.

By now, your oven and skillet should be preheated. Carefully transfer the skillet onto your stovetop and quickly close the oven door to maintain the internal temperature.

Add 2 tablespoons of butter into the hot skillet and swirl it around to get some of that sizzling butter all over the bottom and up the sides. Pour the cornbread batter into the skillet and quickly spread it evenly.

Top the batter with the remaining cheese and transfer the skillet into the oven.

Bake the cornbread for 18-20 minutes at 425 degrees. It is ready to come out when the middle feels set and a toothpick will come out of the center mostly clean.

Let’s talk about this cornbread. For starters, can you see how golden brown the edges and that bottom is? It is phenomenal, so buttery and so crunchy.

And what about that moist, crumbly interior? Its almost like a cake texture inside those crispy edges, so you have the best of both worlds.

The Irish cheddar is melty and rich, the herbs add a layer of freshness and the kernels of sweet corn add little bursts of sweetness.

If you are looking for one of the best cornbreads you will ever have then you have to give this Irish cheddar and herb skillet cornbread a try. It was quickly turn you or anyone into a cornbread lover.

This cornbread is perfect with pot roast, carnitas, a steak or big bowl of stew.

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