Cheddar Cheese Cornbread
A savory and cheesy cornbread with a hint of onion, perfect as a side dish for hearty meals or casual gatherings, offering a moist texture and rich flavor.
Ingredients
Instructions
- Combine the dry ingredients: cornmeal, flour, sugar, salt, soda, and baking powder in a mixing bowl.
- Add grated onion to the dry mixture and mix well.
- Pour in the buttermilk and melted butter, stirring gently to combine; do not beat the batter.
- Pour the batter into a greased iron skillet.
- Bake at 350°F (175°C) for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a spicier kick, consider adding chopped jalapeños or diced green chilies to the batter. If you don't have buttermilk, a mix of regular milk and a tablespoon of vinegar can work as a substitute. Use sharp Cheddar for a stronger flavor, or try a blend of cheeses for a unique twist. Remember not to overmix the batter to keep the cornbread light and fluffy.
Serving Suggestions
Serve warm with a pat of butter on top or drizzle with honey for added sweetness. This cornbread pairs beautifully with chili or as a side to Open-Faced Hamburgers for a hearty meal. For a complete dinner, consider pairing it with a fresh salad or a comforting bowl of soup.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for about a week. To reheat, wrap slices in foil and warm them in a 350°F oven for about 10 minutes, or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Cheese Cornbread contains roughly 852 calories, with 20g protein, 128g carbohydrates, and 29g fat. It is an excellent source of iron (40% of the Daily Value), protein (39% of the Daily Value), and calcium (35% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2582mg per serving (112% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While sharp Cheddar provides a wonderful flavor, you can substitute it with Monterey Jack, Pepper Jack, or even a blend of cheeses. Experimenting with different cheeses can give the cornbread a unique taste and texture.
What should I do if I don't have an iron skillet?
If you don't have an iron skillet, you can use a regular baking dish or a casserole dish instead. Just make sure to grease it well to prevent sticking. Adjust the baking time if necessary, as different materials may cook at varying rates.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, just give it a gentle stir and pour it into the skillet. Keep in mind that the baking time may vary slightly if the batter is cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).