Pepperoni Cheddar Cornbread
Yield: 8-12 servings
naturally gluten-free, try with a jalapeño and 3 T butter... could use regular (rather than Greek) yogurt. Depending on the soupiness of the regular yogurt, the batter will be a bit thinner and the cooking time may need to be increased by a few minutes.


  • 3 tablespoons (42g) butter
  • 1 cup (150g*) cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 eggs
  • 1 cup (8oz/227g) plain Greek yogurt (I prefer 2% instead of nonfat here)
  • 1 cup (4½oz/130g) corn (canned and drained or frozen and thawed are fine)
  • ½ cup (2¼/65g) diced red or green bell pepper
  • ½ cup minced or thinly sliced scallions (about 2 scallions; white and green parts)
  • 1 cup (4oz) shredded sharp cheddar cheese (I’ve also used a combination of cheddar and Mexican blend)
  • scant ½ cup chopped pepperoni (about 15 thin slices)
  • Optional: 1 jalapeño pepper, sliced and seeded to reduce heat if desired


  1. Preheat the oven to 400℉. Place the butter in a 10-inch oven-proof skillet. Cast iron works well. (A 9-inch skillet will work, but the baking time will need to be extended slightly.) Five minutes before you are ready to bake the cornbread, place the skillet in the oven to heat the pan and melt the butter. (Set timer, as the butter may burn if left in the oven too long.)
  2. In a small bowl, mix together the cornmeal, salt, baking powder, and baking soda. In a separate large bowl, whisk the eggs, and then stir in the yogurt. Add the corn, bell pepper, scallions, cheese, pepperoni, and optional jalapeño. Stir to combine.
  3. Sprinkle the cornmeal mixture overtop and stir to fully incorporate. The batter will be thick.
  4. If you haven’t put the skillet in the oven, do so for 5 minutes or until the butter is completely melted. Remove the skillet from the oven and transfer the batter into it, spreading it evenly over the bottom. Bake for 18 minutes, give or take a few depending on the oven, removing from the oven when the cornbread is golden and the center is just cooked through. Cut into wedges and enjoy.


*The weight of cornmeal varies by grind. If using a kitchen scale to measure your ingredients, check package label and adjust weight if necessary.

I like the pepperoni pieces to be pretty small. I have used the minis and still roughly chop them.

More recipes at