Fresh-corn cheddar cornbread

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you’d like to save time in the evening, mix the dry ingredients in the morning and leave them on the counter, and mix the wet ingredients and cover and refrigerate. In the evening just dump the wet into dry, stir, pour into the hot skillet, and bake.


  • 2 cups (360) fine cornmeal, preferably stone-ground, white or yellow
  • ½ cup (65 g) all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • cups (360 ml) buttermilk
  • 1 cup (115 g) shredded cheddar cheese
  • 1 cup (135 to 145 g) fresh or frozen sweet corn kernels (from about 1 ear)
  • 2 jalapeño or serrano chiles, seeded and minced (optional)
  • 2 tablespoons minced fresh cilantro
  • ¼ cup (60 ml) vegetable oil, plus more for the skillet



Preheat the oven to 450°F (230°C). Oil a 10-inch (25-cm) cast-iron skillet and put it in the oven as it heats up.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In another large bowl, whisk together the buttermilk, cheese, corn, chiles, if using, cilantro, and oil. Pour the buttermilk mixture into the cornmeal mixture and stir with a rubber spatula until just incorporated. Scrape the batter into the hot skillet and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Slice into wedges and serve straight from the skillet (keep a pot holder on the handle to avoid mistakenly grabbing on to the hot pan).