Cumin Cheddar Cornbread
Warm, golden, and bursting with bold flavor, Cumin Cheddar Cornbread is a savory twist on a beloved classic. This easy-to-make recipe combines the earthy warmth of ground cumin with the rich, creamy indulgence of sharp cheddar cheese for a tantalizing pairing that elevates traditional cornbread to the next level. A base of yellow cornmeal and all-purpose flour creates a perfectly moist and tender crumb, while a hint of buttermilk adds subtle tanginess. Optional green onions lend a touch of freshness and texture, making this dish irresistibly flavorful. Ready in just 35 minutes, it’s perfect as a side for hearty stews, barbecues, or even as a snack on its own. Whether baked in a cast-iron skillet or a simple baking dish, this cumin-infused cornbread will quickly become your new favorite comfort food.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 1 cup Buttermilk
- 2 pieces Large eggs
- 1 cup Sharp cheddar cheese, shredded
- 2 tablespoons Chopped green onions (optional)
- N/A Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, ground cumin, and salt.
In a small saucepan, melt the butter over low heat. Remove from the heat and let it cool slightly.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter will be slightly lumpy.
Fold in the shredded cheddar cheese and, if using, the chopped green onions to add extra flavor and texture.
Pour the batter into the prepared baking dish or skillet, spreading it 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 let it cool in the pan for 5–10 minutes before slicing and serving.
Enjoy your Cumin Cheddar Cornbread warm, paired with your favorite main dish or on its own!
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 38.4 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1198 mg | 92% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1015 mg | 22% | |
*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.
