Maple Cheddar Skillet Cornbread

Maple Cheddar Skillet Cornbread


Maple Cheddar Skillet Cornbread | Recipe on ©

The past few weeks I’ve been posting recipes including all of my fall cravings. Apple, cranberry, pumpkin & sweet potato show up often. Now I have this amazing Maple Cheddar Skillet Cornbread for you to try!

Do you adore cornbread? It doesn’t take long at all to bake & it looks so rustic and fun in the skillet ~ don’t ya think?

Maple Cheddar Skillet Cornbread | Recipe on ©

Cornbread is super tasty comfort food.

You don’t have to save it just for the cooler weather months though.

Maple Cheddar Skillet Cornbread | Recipe on ©

It is also heavenly to take on hikes and picnics. It is also amazing aprés ski food.

Maple Cheddar Skillet Cornbread | Recipe on ©

I was sure to make this one gluten free so everyone could indulge.

Be sure you have some homemade cranberry sauce handy as a dip.

Maple Cinnamon Cranberry Sauce | recipe on ©

Ever since I gazed upon my friend Teresa’s post Cornbread 101: How to Make Perfect Cornbread I knew I had to make some myself!

By the way, have I ever told you how much I love Miss Teresa ~ you have got to check out her FUN filled blog Blooming on Bainbridge.

Maple Cheddar Skillet Cornbread | Recipe on ©

T’s is a classic take with southern charm ~ mine is lightened up a bit. I tend to do that kind of thing.

Cranberry Coconut Whipped Cream | vegan recipe on ©

I am so excited about my Vegan Cranberry Whipped Cream. I had to slather it all over this cornbread. You might need to do this too.

Do you have a favorite cornbread recipe?

Maple Cheddar Skillet Cornbread | Recipe on ©

Do you go traditional or do you add any secret ingredients to your cornbread? I dare you to share….

Maple Cheddar Skillet Cornbread | Recipe on ©

Maple Cheddar Skillet Cornbread

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8-10 servings

Maple Cheddar Skillet Cornbread


  • 1 1/2 cups (250 g) fine ground Cornmeal
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon fine Sea Salt
  • 2 large Eggs, whisked
  • 1 1/2 cups (375 ml) plain lowfat Kefir
  • 3/4 cup (150 ml) pure Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 cup grated Cheddar Cheese (divided in half)
  • 2 tablespoons Coconut Oil


  • Put the coconut oil in a cast iron skillet and preheat oven to 425 F with skillet on middle rack. Let the oven heat up with the so the skillet can heat with it. Whisk together all of the dry ingredients. Combine the wet ingredients in a separate bowl, with 1/4 cup of the grated cheddar cheese. Combine the wet and dry ingredients.
  • Carefully remove the skillet from the oven with a mitt. Swirl the coconut oil inside the pan to coat it. Carefully pour the cornbread batter into the pan, it will sizzle and splatter a bit. Top with the remainder of the cheddar cheese. Bake for about 20-25 minutes until a toothpick comes out virtually crumb free & the top is golden brown.
  • Notes
  • This cornbread is not too sweet, if you would like it sweeter you can use 1/2 to 1 dropper full of Vanilla Stevia Drops.

Cornbread Recipe Links

43 Responses to Maple Cheddar Skillet Cornbread

  1. Cornbread is a staple where I’m from and I’m addicted to anything maple so this is right up my alley – I tend to prefer sweeter cornbreads anyway. This looks so good!

    I love to crumble up leftover cornbread in a glass and add milk. Have you heard of it before? It’s really common in east Kentucky. So good. The old folks even do it with buttermilk – yuck!

    • Rachel, that crumbled up cornbread + milk sounds awesome! A great snack or alternative to breakfast cereal. I did not know that is a common thing in Kentucky, thanks for sharing that tradition. I’ll pass on the buttermilk too!

  2. This looks delicious! Quick question..what size skillet did you use? I have a skillet dying for some cornbread but wasn’t sure it was big enough. Also, what brand of cornmeal did you use? I would love a recommendation. Beautiful photos! Thank you, Heather

  3. This looks really good to me – I’m going to make some up and serve it with the chili I’m making for dinner – love all the colorful pics too!

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