Cheddar Corn Bread
Golden, savory, and irresistibly cheesy, this Cheddar Corn Bread is the ultimate comfort food with a flavorful twist! Made with a perfect balance of all-purpose flour and yellow cornmeal, this moist and tender bread is elevated with sharp cheddar cheese, sweet bursts of fresh corn kernels, and the optional heat of finely diced jalapeño. Buttermilk and melted butter lend richness, while a quick bake at 400°F ensures a fluffy yet hearty texture. This easy-to-make recipe comes together in just 35 minutes, making it the ideal side dish for chili, barbecue, or your next family dinner. Serve it warm with a drizzle of honey or a pat of butter, and watch it disappear! Perfect for cozy gatherings or everyday indulgence, this cheddar cornbread will quickly become a crowd favorite. Keywords: cheddar corn bread, savory cornbread, cheesy corn bread recipe, quick cornbread recipe, side dish ideas.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup fresh or frozen corn kernels
- 1 jalapeño, finely diced (optional)
- non-stick cooking spray or butter (for greasing)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch square baking dish or cast-iron skillet with non-stick cooking spray or butter, and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, and eggs until the mixture is smooth and uniform.
Pour the wet ingredients into the bowl with the dry ingredients, and gently stir until just combined. Be careful not to overmix, as this can result in dense bread.
Fold in the shredded cheddar cheese, corn kernels, and diced jalapeño (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared baking dish or skillet, spreading 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 cornbread from the oven and allow it to cool in the pan for 10 minutes before slicing and serving.
Serve warm with butter, honey, or as a side to your favorite dish. Enjoy!
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.8 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 151 mg | 3% | |
*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.
