Thanksgiving is right around the corner, and Yardbird’s Skillet Cornbread is about to become the MVP of your festive spread. With crispy edges, a soft and buttery center, and a kick of spice to keep things interesting, this recipe transforms your basic cornbread into a starring side dish drenched in Southern charm.
The Skillet Cornbread is a staple on the menu at Yardbird, which recently opened the doors to its new Denver outpost in RiNo. There, you’ll find crave-able comfort food classics and Southern charm served with a side of finesse (and a glass of fine bourbon). Restaurateur John Kunkel started the Miami Beach-born brand more than a decade ago with just a few family recipes, and cornbread was one of them. One bite and it’s sure to become a staple on your holiday table, too.
Yardbird’s Skillet Cornbread
Yields: 8 Servings
4″ Cast Iron Pans
6 Tbsp. Unsalted Butter melted
⅓ cup Vegetable Oil
1 cup Whole Milk
½ cup Buttermilk
¾ cup Cornmeal
1 ¼ cup All Purpose Flour
1 cup Granulated White Sugar
2 Tbsp. Baking Powder
1 teaspoon Kosher Salt
3 each Jalapeños
½ cup Bacon Bits
1 cup Shredded Cheddar Cheese
- Take the jalapenos and use a knife to chop off the stem. Cut in half, and use a spoon to scrape out the seeds. Chop the jalapenos as small as possible. Set aside.
- In a large bowl, combine the eggs, oil, milk, and buttermilk using a hand whisk. Mix until combined.
- Add the flour, sugar, baking powder, cornmeal, and salt. Mix until combined
- Add the melted butter, jalapenos, and bacon bits. Mix until combined.
- Store the batter in a sealed container in the refrigerator overnight to infuse the ingredients.
- Preheat the oven to 350℉.
- Fill each cast iron ¾ full of batter.
- Sprinkle the shredded cheddar cheese over the top.
- Bake for about 12-15 minutes, or until golden over the top.
- Serve hot with salted butter on the side.