This homemade Cheesy Cornbread is easy to make, moist and packed with a cheesy goodness. Perfect as a cozy side for holiday meals and makes a great addition to any potluck table.
Holidays are huge in our household. We always host Thanksgiving and Christmas meals for our large family. Finding something everyone loves can be a challenge. But, when we added this Cheesy Cornbread to our menu, it was devoured by all ages!
It's easy to make, family friendly and easily customizable. Sometimes we'll add honey for a sweeter taste or a small amount of cayenne pepper for a bite.
If you're looking for a similar version of this recipe, try my Cheesy Jiffy Corn Casserole Recipe or my old fashioned Cornbread Dressing. They are great served alongside the viral Creole Style Cranberry Turkey Breast or a Crock Pot White Chicken Chili.
Reader Review: "We doubled this recipe for our gathering and it turned out perfect! Thanks, Tim!" - Kayla B
Why You'll Love this Recipe
- Quick Prep Time - You can have this prepped for the oven in under 10 minutes! It's a simple mix and bake, easy recipe.
- Easy To Customize - We love to make it sweeter by adding honey, or we make a spicy version by adding in diced jalapeños or crushed red pepper.
- Versatile Side Dish - Goes great with anything from BBQ and chilis to holiday meals with turkey and hams. We've even served it for breakfast alongside eggs and bacon!
Equipment | Tools
To make this cornbread: 2 mixing bowls, a whisk, a cheese grater, a 9x9 baking dish (or 9 inch skillet), parchment paper and an oven.
Ingredients
- All-Purpose Flour: To provide stability and shape for your cornbread.
- Cornmeal: Brings a grainy texture and a traditional yellow color for the dish.
- Sugar: For sweetness. Add honey if you're wanting it even sweeter.
- Baking Powder: To give a rise for a fluffy look.
- Salt and Garlic Powder: For seasoning.
- Buttermilk: Can also use heavy cream, but I find that buttermilk works best.
- Eggs: To help hold together the structure of the dish.
- Butter: I used unsalted butter. If using salted butter, ½ the amount of salt in the recipe.
- Sweet Corn: Can use frozen or canned sweet corn. Make sure it's been thawed or drained.
- Cheddar Cheese: Use sharp cheddar cheese for a richer taste.
How to Make Cheesy Cornbread
1. Prep Work: Preheat oven to 350°F. Shred cheddar cheese. Thaw corn if using frozen or strain corn if using canned corn. Melt butter.
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together flour, cornmeal, sugar, salt, garlic powder and baking powder.
3. Combine Wet Ingredients: In a second bowl, scramble the eggs first and add in buttermilk and then the melted butter.
4. Combine Mixture: Mix together the wet and dry ingredients. Then, stir in the corn and 1 cup of shredded cheese.
5. Prep for Baking: Line the baking dish with parchment paper. Pour mixture into the baking dish. Top with remaining cheese.
6. Bake: Bake uncovered for 30-35 minutes or until the center of the cornbread is cooked through. Remove from oven and let it rest for 10 minutes before serving. This allows it to set and makes slicing and serving easier.
Made this recipe? Let me know!
Expert Tips
- Toothpick Trick - Use a toothpick or a butter knife to check for doneness. Poke the middle of the cornbread and it should come out clean or with only a few crumbs on it.
- Cover if Needed - If you see your cheese starting to brown too much, cover the dish with aluminum foil the last 10 minutes.
- Serving - This cheesy cornbread dish is best served warm right after baking. If serving it later, make-ahead and wait to place in the oven until ready to serve.
Substitutions and Variations
- Add Spice: Add in diced jalapeños and onion. Be sure to sauté them first and add them in when you add in the corn.
- Add Sweetness: Add in honey rather than more sugar. It takes it to another level!
- Gluten-Free: Swap out the flour for a gluten-free flour and double check other ingredients for additives. You may need to add onto your cook time (5-10 minutes).
Storage
Cheesy Cornbread can be refrigerated for up to 3 days in an airtight container. It can also be frozen for up to 3 months. If freezing, tightly wrap it in plastic before placing it into an airtight container in the freezer.
Thaw overnight in the fridge and reheat in the oven.
FAQs
A white cornbread will taste less like corn and will look lighter in color. It also tends to be less sweet. If wanting a less sweet cornbread, skip adding in sugar and use a white cornmeal.
This recipe is designed for a moist, cheesy version of a Cornbread. If using a different recipe, try adding in sour cream to your mixture.
You can use regular milk and add in 1 tablespoon of lemon juice or vinegar per 1 cup of milk. Plain yogurt or sour cream will both work as well (see below).
¾ Cup of Plain Yogurt + ¼ of Milk OR ¾ Cup Sour Cream + ¼ Cup Milk
What to Serve with Cornbread
- Main Courses like chilis, soups, BBQ dishes and holiday meats. Here are some favorite pairings:
- Side dishes that are 'lighter' to complement a bread or traditional holiday dishes.
- Toppings: Serve with sour cream, honey (or a hot honey) or slices of butter.
Made this recipe? Let me know!
Recipe
Cheesy Cornbread
Equipment
- 9x9 Baking Dish
- 2 Mixing Bowls
- Oven
Ingredients
- 1¼ Cups All-Purpose Flour
- ¾ Cups Yellow Cornmeal
- 1 tablespoon Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- 1 Cup Buttermilk
- 2 Eggs large
- ½ Cup Unsalted Butter
- 1 Cup Sweet Corn frozen or canned
- 2 Cups Cheddar Cheese shredded
Instructions
- Prep Work: Preheat oven to 350°F. Shred cheddar cheese. Thaw corn if using frozen or strain corn if using canned corn. Melt butter.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together flour, cornmeal, sugar, salt, garlic powder and baking powder.
- Combine Wet Ingredients: In a second bowl, scramble the eggs first and add in buttermilk and then the melted butter.
- Combine Mixture: Mix together the wet and dry ingredients. Then, stir in the corn and 1 cup of shredded cheese.
- Prep for Baking: Line the baking dish with parchment paper. Pour mixture into the baking dish. Top with remaining cheese.
- Bake: Bake uncovered for 30-35 minutes or until the center of the cornbread is cooked through. Remove from oven and let it rest for 10 minutes before serving. This allows it to set and makes slicing and serving easier.
Notes
- Toothpick Trick - Use a toothpick or a butter knife to check for doneness. Poke the middle of the cornbread and it should come out clean or with only a few crumbs on it.
- Cover if Needed - If you see your cheese starting to brown too much, cover the dish with aluminum foil the last 10 minutes.
- Serving - This cheesy cornbread dish is best served warm right after baking. If serving it later, make-ahead and wait to place in the oven until ready to serve.
- Cheesy Cornbread can be refrigerated for up to 3 days in an airtight container. It can also be frozen for up to 3 months. If freezing, tightly wrap it in plastic before placing it into an airtight container. Thaw overnight in the fridge and reheat in the oven.
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