Cheddar Cornbread
Cheddar cornbread offers a moist, cheesy flavor with a hint of bacon and green pepper, perfect as a savory side for family dinners or casual gatherings.
Ingredients
Instructions
- Combine cornmeal, flour, baking powder, salt, and 1 cup of shredded Cheddar cheese in a mixing bowl.
- In a separate bowl, mix milk, melted oleo, and egg until well combined.
- Add the wet ingredients to the dry ingredients and stir until the flour is moistened.
- Pour the batter into a greased 9-inch round pan.
- Sprinkle the remaining cheese and crumbled bacon on top, then add green pepper if desired.
- Bake at 425°F for 30 minutes or until done.
Tips & Substitutions
For a lighter texture, consider using buttermilk instead of regular milk. You can also substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you want to add more flavor, try incorporating chopped jalapeños or herbs like chives. For a vegetarian version, simply omit the bacon and add some sautéed vegetables instead.
Serving Suggestions
This Cheddar Cornbread is great on its own but pairs beautifully with No Bake Baked Beans for a hearty meal. Serve it alongside chili or a fresh salad for a complete dish. For breakfast, enjoy it warmed with a pat of butter and a drizzle of honey, or as a side with your favorite pork recipes.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To reheat, wrap in foil and warm it in a 350°F oven for about 10 minutes or microwave individual slices for about 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Cornbread contains roughly 533 calories, with 20g protein, 61g carbohydrates, and 24g fat. It is an excellent source of calcium (49% of the Daily Value), protein (39% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1587mg per serving (69% 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 make this cornbread ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just remember to stir it well before pouring it into the pan, as the ingredients may settle. Alternatively, you can bake it ahead of time and reheat slices as needed.
Can I use frozen corn instead of cornmeal?
While frozen corn can add great flavor and texture, it cannot replace cornmeal in this recipe. If you want a corn-based cornbread, stick with cornmeal. However, you can mix in thawed and drained frozen corn for added sweetness and texture.
What is the best way to tell when cornbread is done?
Cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it while baking as oven temperatures can vary, and you may need to adjust the baking time slightly.
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).