Cheesy Cornbread Recipe

Golden, moist, and loaded with cheddar, this homemade cheesy cornbread is the ultimate comfort food. Ready in 30 minutes, perfect alongside chili, BBQ, or soups.

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Course: Bread, Side Dish

Cuisine: American, Southern

Prep Time: 10

Cook Time: 25

Cooling Time: 10

Total Time: 45

Servings: slices

Calories: 265kcal

Cost: $6

Equipment

1 9-inch cast-iron skillet Creates crispy edges & best crust
2 Mixing bowls (large & medium) For separating dry and wet ingredients
1 Whisk For mixing dry & wet ingredients
1 Rubber spatula For folding batter gently
1 set Measuring cups & spoons Accuracy in baking
1 9x9 inch baking pan Alternative if no skillet
1 Box grater For fresh shredded cheese
1 pair Oven mitts Essential for handling hot skillet

Ingredients

1 cup Yellow cornmeal Authentic corn flavor, slight texture
1 cup All-purpose flour Swap with gluten-free blend if needed
¼ cup Granulated sugar Balances cheese
1 tablespoon Baking powder Makes cornbread rise
½ teaspoon Salt Enhances flavor
1 cup Buttermilk Moist texture (or milk + 1 tablespoon vinegar)
2 large Eggs Adds richness
⅓ cup Melted butter Or vegetable oil
1 ½ cups Shredded sharp cheddar cheese Divided for mixing & topping
½ cup Shredded Monterey Jack cheese Optional, creamy balance
2-3 Jalapeños, diced Optional, for spicy version

Instructions

Preheat oven to 400°F. Grease skillet or pan. If using cast-iron, preheat inside oven.
Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk buttermilk, eggs, and melted butter. Stir in most cheese (and jalapeños if using).
Combine wet and dry gently with a spatula, leaving small lumps.
Pour batter into skillet/pan. Top with reserved cheddar.
Bake 20–25 minutes until golden, edges crisp, and toothpick comes out clean.
Cool 5–10 minutes before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition