W W Cheese Cornbread
Sink your teeth into this irresistible W W Cheese Cornbread, a savory twist on a classic comfort food. Packed with sharp cheddar cheese and sweet bursts of corn kernels, this cornbread strikes a perfect balance of rich, cheesy indulgence and tender crumb. The addition of buttermilk lends a moist texture, while a hint of sugar enhances the overall flavor. For a spicy kick, optional sliced jalapeños can be placed on top, adding a decorative touch that elevates the presentation. Ready in just 40 minutes, this easy recipe is baked to golden perfection in a skillet or baking dish, making it a crowd-pleaser for weeknight dinners, potlucks, or holiday feasts. Whether served warm with a pat of butter or as a side to your favorite hearty chili, this cheesy cornbread is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 0.25 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 0.5 cup frozen or canned corn kernels, drained
- 1 sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet with butter or cooking spray.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk together the melted butter, buttermilk, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the shredded cheddar cheese and corn kernels until evenly distributed.
Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula.
Optional: Place sliced jalapeños on top for added flavor and a decorative touch.
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.
Let the cornbread cool in the pan for 5-10 minutes before slicing and serving warm.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 400 mg | 17% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 122 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.
