Cheesy Cornbread

4 from 6 votes

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.

Prep Time25

Total Time1 30

Course: Baking, Dinner, Side Dish

Cuisine: American

Keyword: cheesy cornbread, cornbread, quick bread

Servings: to 12

Calories: 338kcal

Author: Tara Teaspoon

Ingredients

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.

Video

Notes

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

Nutrition