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
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.
Notes
Conservation & Storage:
Room Temp: Cover loosely, eat within 24 hours.
Refrigerator: Airtight container, up to 4 days. Reheat 15–20 sec in microwave.
Freezer: Wrap tightly, freeze up to 3 months. Thaw overnight, reheat 10–12 min at 350°F (175°C).
Tips for Perfecting:
Use buttermilk for a tender, tangy crumb.
Avoid overmixing to keep soft texture.
Preheat skillet for a crispy crust.
Shred cheese yourself for better melting.
Let rest 10 min before slicing.
Variations:
Jalapeño Cheddar: +2 jalapeños, 1½ cups cheese.
Bacon: +½ cup crumbled cooked bacon.
Mexican-Style: +½ cup diced bell peppers, ¼ cup scallions, Monterey Jack cheese.
Sweet Honey: +1 tbsp honey, sugar ⅓ cup.
Gluten-Free: Use 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish / Comfort Food
- Method: Baking
- Cuisine: Southern / American
Nutrition
- Serving Size: 1 slice (approx. 1/9 of the pan)
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 65 mg
Keywords: cheesy cornbread, easy cornbread, Southern cornbread, baked cornbread