Cheddar Buttermilk Cornbread
Savor the perfect blend of Southern comfort and bold flavor with this Cheddar Buttermilk Cornbread recipe. Featuring a golden, tender crumb enhanced by creamy buttermilk, sharp cheddar cheese, and the optional kick of finely diced jalapeño, this cornbread is a crowd-pleasing favorite for any meal. Baked to perfection in a hot cast iron skillet, it boasts a beautifully crisp crust that contrasts deliciously with its moist interior. With just 10 minutes of prep time, this easy cornbread recipe is ideal for pairing with hearty chili, barbecue, or as a standalone snack. Whether you're hosting a gathering or looking to elevate a weeknight dinner, this cheesy cornbread is the ultimate comfort food you'll want to make again and again.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 1 cup buttermilk
- 2 pieces large eggs
- 1 cup shredded sharp cheddar cheese
- 1 piece jalapeño (optional, finely diced)
Instructions
Preheat your oven to 400°F (200°C). Place a 9-inch cast iron skillet or an equivalent oven-safe skillet in the oven while it preheats.
Melt the 6 tablespoons of butter in a small pan or in the microwave, and set aside to cool slightly.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt.
In a separate medium bowl, mix the buttermilk and eggs until well combined. Stir in the melted butter.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Be careful not to overmix.
Fold in the shredded cheddar cheese and jalapeño (if using), ensuring they are evenly distributed throughout the batter.
Carefully remove the preheated skillet from the oven. Grease it lightly with a small pat of butter or a bit of oil to prevent sticking.
Pour the batter into the hot skillet and spread it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for about 5 minutes before slicing and serving. Enjoy warm!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.1 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 148 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
