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Cast iron cheddar cornbread recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Odd Duck›Cast Iron Cheddar Cornbread Recipe

Cast Iron Cheddar Cornbread Recipe

Inspired by Odd Duck

Time50m

Serves8

charred eggplant muhammara butter

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Ingredients

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Cornbread

1 cups Cornmeal

1 cups 00 bread flour

2 tsp Baking powder

1 tsp Baking soda

1 tsp Celtic sea salt

1 cups Buttermilk

2 whole Eggs

1 cup Unsalted butter

1 cups Cheddar cheese, shredded

Muhammara Butter

1 cups Charred eggplant, mashed

1 cups Roasted red peppers, chopped

1/2 cups Walnuts, toasted and chopped

2 cloves Garlic, minced

1 tsp Watkins paprika

2 tbs olive oil

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

to taste black pepper

1/2 cups Unsalted butter, softened

Method

Cornbread

1

Preheat Oven

Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat.

2

Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

3

Combine Wet Ingredients

In another bowl, whisk together buttermilk, eggs, and melted butter until well combined.

4

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cheddar cheese.

5

Bake

Carefully remove the hot skillet from the oven, add a little butter to coat the bottom, then pour in the cornbread batter. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

6

Cool

Allow to cool for a few minutes before slicing.

Muhammara Butter

7

Combine Ingredients

In a bowl, combine charred eggplant, roasted red peppers, walnuts, garlic, paprika, olive oil, lemon juice, salt, and black pepper. Mix well until smooth.

8

Incorporate Butter

Add the softened unsalted butter and mix until fully incorporated and creamy.

9

Serve

Spread the muhammara butter on warm slices of cornbread and enjoy!