Moist Cornbread with Cheese
Bring a delicious twist to a classic comfort food with this irresistibly moist cornbread with cheese! Made with the perfect balance of yellow cornmeal and fluffy all-purpose flour, this recipe takes cornbread to the next level by folding in sharp shredded cheddar, sweet corn kernels, and an optional kick of finely chopped jalapeño. The secret to its ultra-moist texture lies in the creamy buttermilk and melted butter, ensuring every bite is rich and tender. Baked to golden perfection in just 25 minutes, this cheesy cornbread pairs wonderfully with hearty chili, smoky barbecue, or a warm bowl of soup. Whether served at a family dinner or a backyard cookout, this easy-to-make cornbread is guaranteed to be a crowd-pleaser. Perfect for lovers of cheesy baked goods and Southern-inspired sides!
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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
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 cup shredded cheddar cheese
- 0.5 cup fresh or frozen corn kernels
- 1 jalapeño, finely chopped (optional)
- 1 as needed vegetable oil or cooking spray (for greasing the pan)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x9-inch baking pan or cast-iron skillet with vegetable oil or cooking spray.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, mix the buttermilk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the shredded cheddar cheese, corn kernels, and chopped jalapeño (if using).
Pour the batter into the prepared pan or skillet and spread 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 in the center comes out clean.
Remove from the oven and let the cornbread cool in the pan for about 10 minutes before slicing and serving.
Serve warm as a side dish to soups, chili, or barbecue. Enjoy!
Nutrition Facts
Calories |
2467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 46.2 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1180 mg | 91% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1132 mg | 24% | |
*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.
