Skillet Cornbread with Goat Cheese and Sun-Dried Tomatoes

Skillet Cornbread with Goat Cheese and Sun-Dried Tomatoes | Cookie Monster Cooking

Let’s discuss some fancy shmancy cornbread.  It’s totally a thing.  At least I told my husband it is and he seemed to buy it – so we all know that means it’s true.  When in reality I really just like to say the words fancy schmancy.  Yes, I act like a 10 year old sometimes and I’m completely okay with it.

But really, this cornbread does have some fancy, super good stuff going on.  First, it’s made in a skillet which results in a nice and crispy crust.  Second, it’s stuffed with goat cheese (awesome), sun-dried tomatoes (double awesome) and chives (a nice little bonus).

Skillet Cornbread with Goat Cheese and Sun-Dried Tomatoes | Cookie Monster Cooking

And … it’s actually pretty simple to whip up.  More bonus points.

So you can throw together a batch while you have some delicious chili going on in your crockpot.  Or your favorite soup.  I’ll allow it.

And then you can sit and watch the football playoffs and occupy yourself with the awesome food while your husband freaks out over the game and yells at the television.  Considering the Patriots are on this weekend I have a feeling there will be a lot of said yelling going on at our house.  See why I need some fancy cornbread?

Skillet Cornbread with Goat Cheese and Sun-Dried Tomatoes | Cookie Monster Cooking

And a glass of wine.  I think I’m going to need one of those too.

Skillet Cornbread with Goat Cheese and Sun-Dried Tomatoes
Yield: 1 9-inch round cornbread
  • 1 ½ tablespoons vegetable oil
  • ¾ cup all-purpose flour
  • 1 ¼ cups yellow cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • ¼ cup sun-dried tomatoes, drained, patted dry and chopped
  • 2 ounces goat cheese, crumbled
  • 2 tablespoons minced fresh chives
  1. Preheat the oven to 425 degrees.
  2. Set a 9-inch cast-iron skillet over medium-low heat. Add in the vegetable oil and allow it to heat while you mix up the batter.*
  3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In another medium bowl, add the milk, eggs and butter (make sure the butter has cooled down so it doesn’t scramble the eggs). Whisk to combine. Add in the tomatoes, goat cheese and chives and mix to combine. Pour the wet ingredients into the dry and mix until just combined.
  4. Tilt the warmed skillet back and forth gently to make sure the oil is distributed in the pan. Pour the batter into the skillet and use a spatula to spread it in the pan. The oil should bubble and sizzle a bit when you pour in the batter. Transfer the skillet to the preheated oven. Bake for about 18 minutes, until a toothpick inserted into the middle comes out clean and the edges of the cornbread have pulled away from the skillet.
If you are really fast in getting the batter ready, you’ll want to give the oil a little longer to heat up.

Cornbread base adapted from Food and Wine.


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  1. says

    Ashley this cornbread sounds amazing! Goat cheese and my favourite, sundried tomatoes?! Yum. I love how the cheese is speckled throughout it. I will be honest, I’ve cheated when making cornbread. Yes, the evil words: box mix. I’m afraid to make it from scratch although I make EVERYTHING from scratch! You’ve encouraged me to try it sometime this year though :) .

  2. says

    Love the addition of goat cheese and sundried tomatoes! Also love that you heat the skillet on the stove. Whenever I make cornbread in a cast iron skillet, I heat the pan in the oven, take it out, put the batter in, and return it to the oven. Well, one time when I went to grab the pan and return it to the oven, I forgot to use a hot pad and grabbed it with my bare hand! Boy did that hurt!

    • Ashley says

      I’ve done the exact same thing when you heat the pan in the oven!! That’s one of the reasons I like this recipe! haha It hurts sooo bad!

  3. Jo @ the contented baker says

    I have yet to make cornbread but it’s on my list!! I love the goats cheese and sundried tomato addition. What great flavours!! Will try this one Ashley :-)

  4. says

    Ashley, I love making baked goodies in a skillet – for some reason, it seems like an easier way to make them (maybe it just seems so LOL). Your cornbread looks lively – love the goat cheese and sun-dried tomatoes!

  5. says

    Goat cheese and sun dried tomatoes, I’m sold! Last weekend I made a big pot of chili and I wanted something to go with it, but I didn’t just want plain cornbread. This would have been perfect and I usually have all of the ingredients. I’ll have to try it next time I make chili!

  6. says

    I love cornbread but have never tried making it in a skillet before, it looks awesome and I love the crispy edges! Yay for sundried tomatoes, goat cheese and chives – all things I love so bring on all the fancy schmancy stuff :) Pinned :) Happy Friday and hope you have a wonderful weekend Ashley :)

  7. says

    Ahhhh yet another reason why I need a cast iron skillet! This cornbread looks fab, fancy shmancy or not. I’m a total goat cheese fanatic. I could go for a few slices of this in front of the tv (anything but football…) 😉

  8. says

    Oh my gosh! I kid you not, I have had cornbread on my mind lately and this looks amazing!! I love sun dried tomatoes, and goat cheese!! I am going to have my husband whip up some chili this weekend while I make THIS!!! -and I think I’ll have a glass of wine too! 😉 Looks amazing Ashley. Thanks for the recipe!!

  9. says

    I am in love with goat cheese, in love with cornbread, so this combination is top notch Ashley! Never made cornbread in a skillet but I can see that crispy crust and I just want to take a bite out of it right out of the screen. Pinned.

  10. says

    Oh my goodness, I LOVE cornbread!!! It could eat it all the time! There was a time that I didn’t like goat cheese, but now it’s something I eat fairly often and I thinking adding it to this dish is such a great idea. Then adding in the sundried tomatoes, of course, sounds like an absolutely perfect dish!

  11. says

    Lol…fancy schmancy…love it! My hubby and I are Pat fans so we will DEFINITELY be watching football this Sunday! (Um, please don’t hate me if you’re rooting for the opposite team! 😉 )
    I love cornbread and this is the perfect snack for game time! Totally digging the goat cheese and sun dried tomatoes combo. :)

    • Ashley says

      Nope, definitely Patriots fans here! My husband in particular – me mostly by way of marriage : ) Although I must admit that I do get into the games!

  12. says

    I love corn bread, and all fancied up has to be even better, so I’ll buy in! In fact, I’d like to get it on the wine and the football part too…sounds like the perfect way to spend a weekend! :)

  13. says

    Ashley, I made skillet cornbread recently (to go with pot roast for dinner) in a cast-iron pan but I didn’t make it “fancy schmancy”! I’m just not creative enough! : ( I do love the crispy edges on the skillet cornbread and I think more flavor from your add-ins is just what I needed. Have a great day!

    • Ashley says

      haha yes you are! If it makes you feel better, the first time I made this my husband asked what I did to the cornbread lol He’s more of a plain cornbread kinda guy I guess : )

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