This Thanksgiving, don’t forget the cornbread, and here’s a nicely cheesy version

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 wonderful crispness on the outside.

If you don’t have a cast iron skillet, you can absolutely use any other heavy ovenproof pan. Just make