Cheddar Cornbread Ring
Transform your table with this show-stopping Cheddar Cornbread Ring, a delightful twist on classic cornbread that's as eye-catching as it is flavorful. Packed with sharp cheddar cheese, sweet corn kernels, and optional fresh chives, this golden, buttery cornbread is baked to perfection in a bundt pan for a beautifully shaped centerpiece. With its moist texture and subtle balance of savory and sweet, it’s the perfect accompaniment to hearty soups, smoky chilis, or even as a stand-alone snack. Ready in just 45 minutes, this easy-to-make recipe combines rustic charm with a touch of elegance—ideal for family dinners, holidays, or casual gatherings. Serve it warm with a pat of butter or a drizzle of honey, and let its comforting aroma and cheesy goodness win over your guests.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 4 tablespoons Unsalted butter, melted
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cup Canned corn kernels, drained
- 2 tablespoons Chopped fresh chives (optional)
- Cooking spray or butter for greasing pan
Instructions
Preheat your oven to 375°F (190°C) and generously grease a bundt pan using cooking spray or butter.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly mixed.
In a separate medium bowl, beat the eggs lightly. Add the whole milk and melted butter, then whisk until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until a smooth batter forms. Be careful not to overmix.
Fold in the shredded cheddar cheese, drained corn kernels, and optional chives, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure it is evenly spread.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the cornbread to cool in the pan for at least 10 minutes.
Gently turn the bundt pan upside-down onto a serving platter to release the cornbread ring. If needed, run a thin knife around the edges to loosen the cornbread.
Slice and serve warm with butter, honey, or your favorite soup or chili!
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 159 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.
