Golden Cheddar Cornbread
Discover the irresistible charm of Golden Cheddar Cornbread—a rich and flavorful twist on a classic Southern favorite. This easy-to-make recipe combines the hearty texture of yellow cornmeal with the creamy sharpness of shredded cheddar cheese, creating a perfectly moist and tender crumb. A touch of sweetness from granulated sugar balances beautifully with optional bursts of golden corn kernels, offering a delightful texture in every bite. Baked to a golden brown perfection in just 25 minutes, this versatile cornbread is ideal for pairing with chili, barbecue, or a comforting bowl of soup. Quick to prepare and endlessly satisfying, it’s a must-have addition to your table when you’re craving warm, homemade comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.25 cup unsalted butter, melted and slightly cooled
- 1 cup whole milk
- 1 unit large egg
- 1 cup shredded sharp cheddar cheese
- 0.5 cup corn kernels (optional, fresh, frozen, or canned, drained)
Instructions
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or a cast-iron skillet with butter or cooking spray.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, beat the egg, then stir in the melted butter and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it's okay if the batter is slightly lumpy.
Fold in the shredded cheddar cheese and corn kernels (if using), ensuring they are 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 from the oven and allow the cornbread to cool in the pan for about 10 minutes. Slice into squares or wedges and serve warm.
Nutrition Facts
Calories |
2287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 42.8 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1169 mg | 90% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1059 mg | 23% | |
*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.
