Even though there are many options on our Thanksgiving table , we pay attention to the breadbasket. And every year, one of the non-negotiable items is cornbread. This year, it’s going to be this nicely cheesy version, with shredded cheddar incorporated into the batter, and then some more strewn across the top before baking for good measure.

This recipe is everything I want in a cornbread: moist (dry cornbread is a no-go for me, unless we are talking about stuffing), a little crumbly in the best way, and loaded with sharp cheddar cheese so you get that pop of flavor in every bite.

There is a reason that cooks have long reached for their cast-iron skillets when making cornbread. The dark, heavy metal gives the crust a wonderful color and a crisp exterior. If you don’t have a c

See Full Page