Cheddar and Chive Skillet Cornbread Recipe

This cheesy Cheddar & chive cornbread is a wonderfully simple side that pairs beautifully with soups, stews and chilli. Made with a homemade gluten-free flour blend and finely ground cornmeal, it bakes up with a soft, tender crumb and a mild cheesy chew. Quick to prepare, it works equally well as a snack spread with butter or as an accompaniment to a family meal.

I fell for cornbread years ago when a local restaurant used to serve generous portions alongside spicy jerk chicken salads. Though not a traditional British side, cornbread complements many home-cooked dinners — from chilli nights to bowls of steaming tomato soup. Because cornmeal is naturally gluten-free, this savoury recipe is easy to adapt for those avoiding gluten. Using a tested homemade gluten-free all-purpose blend gives the best texture and structure, so the final loaf feels indulgent rather than “free-from.”

Why You’ll Love This Gluten-Free Cheesy Cornbread

• Bright flavour: Mature cheddar and fresh chives add depth and a savoury lift. Sweetcorn boosts the corn flavour and keeps the crumb moist.
• Pleasant texture: A soft, tender crumb with just enough chew from the cheese.
• Flexible: Serve it as a side with soups, stews and salads or enjoy it as a simple snack with butter or a drizzle of honey.
• No xanthan gum needed: The homemade flour blend provides structure so extra binders aren’t necessary.

Watch the Video

If you prefer a visual guide, watch the short recipe video to see the batter consistency and baking steps.

Ingredients Needed

This recipe relies on a few key components for the best gluten-free cornbread:

• Gluten-free flour (FTL blend) — a balanced homemade blend of sweet rice (glutinous rice) flour, sorghum flour, oat flour and tapioca flour. It produces good structure and texture without the need for xanthan gum.
• Finely ground cornmeal — gives a delicate crumb; coarser polenta will create a different texture.
• Mature cheddar — a strong cheddar delivers the best savoury flavour.
• Sweetcorn — fresh or well-drained tinned corn; pat canned corn dry before adding.
• Whole milk (or plant milk) + apple cider vinegar — the vinegar curdles the milk slightly, adding a subtle tang. Buttermilk can also be used if preferred.
• Eggs — medium-sized are used here; weighing eggs ensures accuracy.
• Unsalted butter — melted and cooled so you can control the salt level.
• Honey — adds a gentle sweetness that complements the cheese; swap for maple syrup for a different flavour.
• Fresh chives — don’t use dried herbs here; fresh chives brighten the loaf.
• Raising agents — baking powder and a small amount of bicarbonate of soda to help the cornbread rise and stay tender.
• Salt — use kosher or fine salt and adjust to taste.

How To Make Cheddar Chive Cornbread

Summary of the method — full instructions are in the recipe card below.

1. Combine milk and apple cider vinegar and set aside for about 5 minutes to curdle.
2. Whisk together the dry ingredients: gluten-free flour blend, cornmeal, baking powder, bicarbonate of soda and salt.
3. Stir eggs, honey and melted butter into the milk mixture, then mix into the dry ingredients until just combined.
4. Fold in the grated cheddar and chopped chives, then gently stir in the sweetcorn.
5. Transfer batter to a lined 20cm (8 inch) square tin and bake at 180°C (160°C fan) for 35 minutes. Sprinkle the remaining cheddar over the top and return to the oven for 5 minutes until golden and melted.
6. Rest in the tin for 10 minutes, then remove and cool slightly on a wire rack or serve warm.

Serving Suggestions

• With soups and stews: Serve warm alongside chilli con carne, tomato soup or a hearty chicken casserole.
• With salads: A slice of cornbread complements bold, flavourful salads.
• As stuffing base: Use stale cornbread processed into crumbs as a tasty alternative in stuffing recipes.
• As a snack: Enjoy slices spread with salted butter, or drizzled with maple syrup or honey.

FAQS

Leftover Cornbread Ideas

• Pulse stale cornbread in a food processor to make flavorful breadcrumbs for coating or stuffing.
• Layer sliced cornbread in a baking dish and pour over a savoury egg custard for a bread-and-egg bake.
• Cube, toss with olive oil and bake until crisp for cornbread croutons to top salads.

Variations To Try

• Spicy: Add finely diced chilli or jalapeño with the sweetcorn.
• Different herbs: Swap chives for parsley, coriander or basil.
• Different cheeses: Try Red Leicester, gruyère, gouda, feta or goat’s cheese — or use a mix.

Dairy free / vegan version

To make this cornbread dairy-free or vegan, swap the dairy and egg ingredients as follows:

• Cheese: Use a plant-based cheese alternative.
• Milk: Replace whole milk with a plant milk such as almond or oat milk.
• Eggs: Use two flax or chia eggs instead of regular eggs.
• Butter: Replace melted butter with olive oil (use about 75g oil).
• Honey: Swap for maple syrup for a vegan option.

Cheddar Chive Cornbread (gluten-free)