Queso Cornbread
Get ready to elevate your classic cornbread game with this irresistible Queso Cornbread! Perfectly moist and loaded with bold flavors, this recipe layers rich, creamy queso between tender cornbread infused with sharp cheddar cheese and optional diced jalapeños for a spicy kick. Made with buttermilk for a light, fluffy texture and baked to golden perfection in just 25 minutes, this dish marries Southern comfort with Tex-Mex flair. Whether served as a side for chili or barbecue or enjoyed as a standalone treat, this queso-filled creation is guaranteed to steal the spotlight at any meal.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 2 Eggs
- 6 tablespoons Unsalted butter, melted
- 1.5 cups Shredded cheddar cheese
- 1 Jalapeño, finely diced (optional)
- 0.5 cup Prepared queso (store-bought or homemade)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or cast-iron skillet.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the shredded cheddar cheese and diced jalapeño (if using) to distribute them evenly throughout the batter.
Pour half of the batter into the prepared baking dish or skillet, spreading it out in an even layer with a spatula.
Drizzle the queso over the batter, taking care to avoid the edges so it doesn't leak during baking.
Carefully spread the remaining batter over the queso layer, ensuring the queso is fully covered.
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 (you may encounter melted queso, but look for batter consistency).
Allow the cornbread to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 263.4 g | 96% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 42.0 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 450 mg | 35% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 715 mg | 15% | |
*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.
