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Cheesy Crispy Cornbread


Chili and cornbread, pinto beans and cornbread:  What could a be better pairing?!

Texas Ranger, Retired, Frank Malinak’s Chili or Pinto Beans, Instantly both call for cornbread as the perfect accompaniment.  On the trail, a Texas Ranger would have most likely used a cast iron skillet, and quite honestly – it’s my favorite way to make cornbread.

The added cheese and frozen corn gives it that extra comfort food element.  I also like to add a chopped jalapeño, a little extra cheese and chopped onion to beef it up.  You can also substitute the EVOO with bacon drippings if you so desire.

I know it sounds a little crazy, but I’ve also topped this cornbread with a little honey.   The sweet and savory are delightful.

If you freeze a a portion – which works beautifully, I recommend warming it back up in the oven as opposed to the microwave – it will add back the crispiness.

Cheesy Crispy Cornbread

A cast iron frying pan delight
Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 10


  • 10 inch cast iron frying pan


  • 1 cup cornmeal
  • 1/2 cup flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1 tsp dried, minced garlic
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1 cup cheddar cheese
  • 1/4 cup chopped onion
  • 1 cup milk
  • 4 tbsp EVOO, divided
  • 1 large egg, beaten
  • 3/4 cup frozen corn


  • Preheat a 10 inch cast iron frying pan in a 350 degrees oven.
  • Whisk together the cornmeal, flour, baking powder, sugar, garlic, onion powder, and salt.
  • Add remaining ingredients (only 3 tbsp EVOO) and stir until just combined.
  • Remove pan from oven and add 1 tbsp EVOO to pan - spreading to cover.  Pour batter into pan and return to oven.
  • Bake for 35 minutes or until golden brown.


You can also add 1 chopped jalapeño, 1/4 cup more cheese, and approximately 1/4 cup more chopped onion without drastically changing the recipe.  
You can also substitute bacon drippings for the EVOO if desired.

Video Here