Cheesy Cornbread

This Cheesy Cornbread recipe is so addicting and simple to make. Adding sharp Cheddar cheese makes it savory and delicious. A foolproof family favorite side dish that pairs perfectly with soups, stews, chili, and BBQ.

This bread is easily doubled. Be sure to make extra, everyone will be asking for this recipe! You can make it in a baking dish or your favorite cast iron skillet–and you can add flavors like jalapeno, or spices.

The BEST Cheese Cornbread Recipe

I'll tell you why this recipe works, and what to serve with it. First, here's my checklist for why this is the best cheesy cornbread recipe you'll find.

• The slightly cakey, savory cornbread with a hint of sweetness is based on my super soft classic cornbread recipe that has great reviews.
• You'll use frozen, thawed corn to add extra corn flavor and more delicious texture.
• The cornbread can be made completely gluten-free just like my non-cheesy version of gluten-free cornbread.
• This cheesy cornbread is very customizable by swapping the sharp Cheddar for another cheese, adding jalapenos, or even spices.
• This recipe makes one square pan of thick, cheesy cornbread, and you can double it to fill a 9-by-13-inch dish for a crowd.
• It is the perfect side dish to Classic Beef Chili, or BBQ recipes.

Ingredients

Here is a list of everything you need to make cheddar cornbread. You'll find detailed amounts and instructions in the recipe card below.

• All-purpose flour – You can substitute a gluten-free flour blend if needed. Follow the instructions for baking time adjustments.
• Yellow cornmeal – White cornmeal can be used as a substitute, but it will alter the color.
• Granulated sugar – Balances the savory flavors with a touch of sweetness. Feel free to adjust the amount or replace with honey for a different taste.
• Baking powder
• Salt – I use fine salt like Redmond Real Salt, but you can use 2 ½ teaspoons of kosher salt if you'd like.
• Garlic powder – My secret ingredient to make this cornbread ultra savory and delicious. You can substitute with onion powder or fresh minced garlic for a more robust flavor.
• Buttermilk – If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar as a substitute.
• Eggs
• Unsalted butter – You can substitute with oil (like canola or avocado) or use a dairy-free version like Miyoko's cultured plant butter.
• Frozen sweet corn – Adds amazing texture and a pop of sweetness. Fresh corn or canned corn (drained) can be used as substitutes.
• Freshly shredded sharp cheddar cheese – Don't use pre-shredded cheese as it is a bit too dry for this recipe. You can experiment with other cheeses like pepper jack, gouda, or even a dairy-free shredded cheese for a vegan option.
• Jalapenos – Add as a totally optional spicy kick. You can leave them out for a milder cornbread or substitute with milder peppers like poblano or bell peppers for flavor without the heat.

Step-by-step Instructions

Get a sense of the simple steps to making this cornbread. Make sure to have your oven heating at least 30 minutes before baking so it's at the right temperature.

1. Step 1: Whisk together the flour, cornmeal, sugar, baking powder, salt, and garlic powder.

2. Step 2: In a separate bowl whisk together the buttermilk, eggs, and melted butter.

3. Step 3: Combine the liquid ingredients and the dry ingredients and stir to combine.

4. Step 4: Stir in the corn and then the cheese, and jalapenos if you are using.

5. Step 5: Spread batter into prepared baking dish.

6. Step 6: Top with remaining cheese before baking.

Substitutions & Variations

This thick, flavorful cornbread with cheese offers plenty of flexibility to adjust the flavors to fit any meal. Try some substitutions for dietary needs or flavor variations below.

• Make it gluten-free - Just swap in a gluten-free all-purpose flour for the regular flour in the recipe. Adjust the baking time since gluten-free baked goods take 5 to 10 minutes longer to bake.
• Swap the sugar for honey if you'd like a honey and cheddar flavor.
• Substitute regular milk with 1 tablespoon vinegar or lemon juice for the buttermilk. Let the milk and acid mixture sit for 5 minutes before adding to the recipe.
• Swap plain, unsweetened yogurt for the buttermilk.
• Change the cheese - Use your favorite fresh grated cheese like Pepper Jack, Gouda, smoked Gouda, or a mild cheddar.
• Use fresh or canned-drained corn in place of the frozen corn. You can also use a Mexican canned corn with chilis.
• Add bacon bits, cooked sausage, or chopped scallions, or other herbs like cilantro for a unique twist.
• Mix a few teaspoons of spice into the flour before mixing. Try cayenne, oregano, chili powder, paprika, or cumin.

Storage and Freezing

The best way to store cheesy cornbread is to keep it in an airtight container at room temperature for up to two days.

For longer storage, first wrap individual slices tightly in plastic wrap or foil, then place them in a resealable freezer bag. Next, to freeze, ensure the cornbread is completely cool before freezing. It can last in the freezer for up to three months. Finally, when ready to eat, thaw at room temperature or warm in the oven to restore its fresh-baked texture.

FAQs

More delicious side dishes

Try other popular side dish recipes from Tara Teaspoon and browse for your favorites.

• Easy Cheesy Potato Casserole
• Jeweled Rice
• Boursin Mashed Potatoes
• Brown Sugar Glazed Carrots

📖 Recipe

Cheesy Cornbread

Tara Teaspoon

This Cheesy Cornbread recipe is so addicting and simple to make. Adding sharp Cheddar cheese makes it savory and delicious. You can double the recipe to fit in a 9-by-13-inch dish.

5 from 3 votes

Print Recipe Pin Recipe

Work Time 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Baking, Dinner, Side Dish

Servings 9 to 12

Ingredients

  

1x2x3x

• 1¼ cups all-purpose flour
• ¾ cups yellow cornmeal
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 cup buttermilk
• 2 large eggs
• ½ cup unsalted butter (melted)
• 1 cup (5 ounces) frozen sweet corn, thawed
• 1½ cups (6 ounces) fresh shredded sharp cheddar cheese (divided)
• 2 medium jalapenos diced (optional)

Instructions

 

• Heat oven to 350ºF. Butter a 9-by-9-inch baking dish and line with parchment paper; set it aside.
• In a medium bowl whisk together the flour, cornmeal, sugar, baking powder, salt, and garlic powder. In a separate bowl whisk together the buttermilk, eggs, and melted butter.
• Combine the liquid ingredients and the dry ingredients and stir to combine. Add the corn and 1 cup of the cheese. Stir just until the batter is combined. (add jalapenos with corn and cheese if using).
• Spread batter into prepared baking dish and sprinkle the remaining ½ cup shredded cheese on top. Bake 25 minutes and then cover with a piece of foil buttered, or sprayed with cooking spray so it doesn’t stick to the cheese. Continue to cook for 8 to 10 more minutes until center is set and cornbread is cooked through. You can test it by gently pressing on the top and see if it bounces back, or inserting a toothpick into the center and it should come out clean or only with a few little crumbs.
• Let cool in pan at least 15 minutes before serving. Store cooled cornbread in an airtight container or plastic bag for up to two days.

Notes

If you are making this gluten-free you may need to increase the baking time by adding 5 to 10 more minutes.

Nutrition

Calories: 338kcalCarbohydrates: 31gProtein: 10gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 85mgSodium: 428mgPotassium: 327mgFiber: 2gSugar: 3gVitamin A: 635IUVitamin C: 5mgCalcium: 235mgIron: 2mg

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Tara Teaspoon

I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

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