Name: Cheesy Cornbread (Easy Recipe)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern / American
Ingredients: For 9 servings:; 1 cup (125 g) all-purpose flour; 1 cup (170 g) yellow cornmeal; ¼ cup (50 g) granulated sugar; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup (240 ml) buttermilk, at room temperature; 2 large eggs, at room temperature; ½ cup (115 g) unsalted butter, melted and slightly cooled; 1 cup (120 g) shredded sharp cheddar cheese; ½ cup (60 g) shredded mozzarella cheese; 1 cup (165 g) corn kernels (fresh, frozen, or drained canned); 1–2 tbsp honey (optional, for a hint of sweetness); Optional toppings:; ; Extra shredded cheddar; Sliced jalapeños

Few dishes bring comfort quite like a warm slice of cornbread fresh from the oven. Add cheese to the mix, and you’ve got something truly irresistible — golden, soft, and slightly crisp around the edges, with pockets of melted goodness in every bite. This Cheesy Cornbread recipe is easy to make, full of flavor, and pairs perfectly with everything from hearty chili to simple soups or barbecue meats.

Whether you’re hosting a family gathering or craving a cozy homemade side, this cheesy version of a Southern classic will quickly become a household favorite. With a rich, buttery crumb and a subtle cheesy tang, it’s comfort food at its best — simple, satisfying, and always a crowd-pleaser.

Ingredients

For about 9 servings, you’ll need:

1 cup (125 g) all-purpose flour
1 cup (170 g) yellow cornmeal
¼ cup (50 g) granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (240 ml) buttermilk, at room temperature
2 large eggs, at room temperature
½ cup (115 g) unsalted butter, melted and slightly cooled
1 cup (120 g) shredded sharp cheddar cheese
½ cup (60 g) shredded mozzarella cheese
1 cup (165 g) corn kernels (fresh, frozen, or canned – drained if using canned)
1–2 tablespoons honey (optional, for a hint of sweetness)

Optional toppings before baking:

A sprinkle of extra shredded cheddar for a golden crust
A few sliced jalapeños for a spicy twist

Instructions

Step 1 – Preheat and Prepare

Start by preheating your oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or non-stick spray. Set it aside while you prepare the batter.

If you want extra crispy edges, place the greased skillet in the oven while it preheats. The hot surface will help sear the bottom of the cornbread, giving it a beautiful golden crust.

Step 2 – Mix the Dry Ingredients

In a large mixing bowl, whisk together:

All-purpose flour
Cornmeal
Sugar
Baking powder
Baking soda
Salt

This ensures your leavening agents and cornmeal are evenly distributed, preventing any clumps or uneven texture.

Step 3 – Combine the Wet Ingredients

In another bowl, whisk together:

Buttermilk
Eggs
Melted butter
Honey (if using)

Mix until smooth and creamy. The buttermilk gives your cornbread a rich, tangy flavor while keeping it moist inside.

Step 4 – Bring It All Together

Gradually pour the wet ingredients into the bowl with the dry mixture. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix — the batter should look slightly lumpy but evenly moistened.

Then, fold in the shredded cheddar, mozzarella, and corn kernels. These ingredients give the cornbread its signature cheesy texture and subtle sweetness.

Step 5 – Bake

Pour the batter into your prepared pan or skillet, spreading it evenly with a spatula. If desired, sprinkle extra cheese or jalapeño slices over the top for a delicious crust and visual appeal.

Bake in the preheated oven for 22–25 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.

Keep in mind that cast-iron skillets tend to cook faster and produce crispier edges than regular pans.

Step 6 – Cool and Serve

Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. This resting time allows the cheese and crumb to set, making it easier to cut clean slices.

Slice into squares or wedges and serve warm with a pat of butter, honey drizzle, or even a spoonful of sour cream for extra indulgence.

Conservation and Storage

Room Temperature:
If you plan to eat the cornbread within 24 hours, cover it loosely with foil or plastic wrap and store it at room temperature.

Refrigerator:
For longer storage, place it in an airtight container or wrap it in foil. It will keep fresh for up to 4 days in the fridge. Reheat slices in the microwave for about 15–20 seconds before serving.

Freezer:
This cheesy cornbread also freezes beautifully. Once cooled, wrap each piece tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm in the oven at 350°F (175°C) for 10–12 minutes before serving.

Variations

1. Jalapeño Cheddar Cornbread:
Add 2 finely chopped jalapeños and increase the cheese to 1½ cups for a spicy kick.

2. Bacon Cheesy Cornbread:
Fold in ½ cup of cooked, crumbled bacon for a smoky flavor that pairs wonderfully with the cheese.

3. Mexican-Style Cornbread:
Add ½ cup diced bell peppers, ¼ cup chopped scallions, and a handful of Monterey Jack cheese for a Tex-Mex touch.

4. Sweet Honey Cornbread:
Increase sugar to ⅓ cup and add an extra tablespoon of honey for a dessert-like sweetness that balances savory meals.

5. Gluten-Free Option:
Replace the all-purpose flour with a 1:1 gluten-free flour blend. The texture remains moist, and the taste is just as rich.

Serving Suggestions

This cheesy cornbread is incredibly versatile — it fits right in at nearly any meal. Here are some tasty ways to enjoy it:

With Chili or Soup: The slightly sweet, cheesy crumb pairs beautifully with spicy chili, tomato soup, or creamy potato soup.
Beside BBQ: Serve it alongside ribs, pulled pork, or grilled chicken to balance smoky flavors with its comforting richness.
As a Breakfast Side: Enjoy a slice with scrambled eggs, crispy bacon, or sausage for a hearty start to your day.
Topped with Honey or Butter: A drizzle of honey or a dollop of salted butter enhances its sweetness and texture.
In a Bread Basket: Cut into small squares and add it to a dinner bread basket for a warm, cheesy surprise.

Tips for Perfecting Cheesy Cornbread

Use Buttermilk: It reacts with the baking soda to create a tender, fluffy texture and adds subtle tanginess.
Avoid Overmixing: Mix the batter just until combined to keep the crumb soft and moist.
Preheat the Skillet: For that irresistible crispy crust, heat your pan before pouring in the batter.
Use Fresh Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting; shredding your own ensures smoother texture and richer flavor.
Let It Rest: Give your cornbread at least 10 minutes to cool before cutting — it helps maintain structure and prevents crumbling.

Conclusion

This Cheesy Cornbread combines the best of both worlds — the classic, buttery comfort of traditional cornbread and the gooey, savory delight of melted cheese. It’s easy to make, customizable, and pairs effortlessly with countless dishes.

Whether you bake it for a casual family dinner, a festive barbecue, or a cozy night at home, this recipe guarantees flavor, warmth, and satisfaction in every bite. With its golden crust, fluffy crumb, and rich cheese flavor, it’s proof that sometimes, the simplest recipes bring the biggest smiles.

So next time you crave something hearty yet easy, whip up this cheesy cornbread — and enjoy a slice of homemade comfort that never disappoints.

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Cheesy Cornbread (Easy Recipe)

Author: hafsahafsa
Total Time: 35 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Few dishes bring comfort quite like a warm slice of cornbread fresh from the oven. Add cheese to the mix, and you’ve got something truly irresistible — golden, soft, and slightly crisp around the edges, with pockets of melted goodness in every bite. Perfect alongside chili, soups, or barbecue, this cheesy cornbread is a family favorite that’s easy to make and full of flavor.

Ingredients

Scale

For 9 servings:

1 cup (125 g) all-purpose flour

1 cup (170 g) yellow cornmeal

¼ cup (50 g) granulated sugar

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (240 ml) buttermilk, at room temperature

2 large eggs, at room temperature

½ cup (115 g) unsalted butter, melted and slightly cooled

1 cup (120 g) shredded sharp cheddar cheese

½ cup (60 g) shredded mozzarella cheese

1 cup (165 g) corn kernels (fresh, frozen, or drained canned)

1–2 tbsp honey (optional, for a hint of sweetness)

Optional toppings:

Extra shredded cheddar

Sliced jalapeños

Instructions

Step 1 – Preheat and Prepare:
Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast-iron skillet. For extra crispy edges, place the skillet in the oven while it preheats.

Step 2 – Mix Dry Ingredients:
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

Step 3 – Combine Wet Ingredients:
In another bowl, whisk together buttermilk, eggs, melted butter, and honey (if using) until smooth.

Step 4 – Combine:
Gradually pour wet ingredients into dry ingredients. Stir gently until just combined. Batter should be slightly lumpy. Fold in cheddar, mozzarella, and corn kernels.

Step 5 – Bake:
Pour batter into prepared pan. Sprinkle optional toppings if desired. Bake for 22–25 minutes, or until golden and a toothpick comes out clean. Cast-iron skillets may cook faster.

Step 6 – Cool and Serve:
Let cornbread cool in the pan for 10 minutes. Slice into squares or wedges and serve warm.