Cheese Cornbread
Cheese Cornbread offers a moist, flavorful combination of sweet cornmeal and sharp Cheddar cheese, perfect as a side dish for family dinners or casual gatherings.
Ingredients
Instructions
- On wax paper, stir together flour, cornmeal, baking powder, and sugar.
- In a medium bowl, beat eggs slightly; add milk and beat until blended.
- Beat in melted butter.
- Add the flour mixture and stir only until smooth.
- Stir in shredded Cheddar cheese.
- Turn the batter into a buttered pan.
- Bake at 425°F for 20 to 25 minutes.
- Cut into squares and serve immediately.
Tips & Substitutions
For a sweeter cornbread, increase the sugar to 3 tablespoons. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition without compromising texture. If you prefer a spicier kick, add a teaspoon of cayenne pepper or chopped jalapeños to the batter. Use buttermilk instead of milk for a richer flavor. This recipe is perfect for pairing with A Dozen Corn Muffins for a delightful brunch.
Serving Suggestions
Serve the cheese cornbread warm, cut into squares, as a side dish with chili or barbecue. It pairs beautifully with a fresh salad or a bowl of soup. For a hearty breakfast, top with butter and honey or serve alongside scrambled eggs. This cornbread also complements vegetarian recipes, making it a versatile addition to any meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster oven or microwave until warmed through. You can also re-bake at 350°F for about 10 minutes to restore some of the original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Cornbread contains roughly 388 calories, with 7g protein, 62g carbohydrates, and 13g fat. It is an excellent source of calcium (23% of the Daily Value) and iron (22% of the Daily Value), and a good source of vitamin C and protein. It also contributes 3g of dietary fiber toward your daily target.
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 a few hours in advance and refrigerate it until you're ready to bake. However, for the best texture, it's recommended to bake it fresh. If you do bake ahead of time, store it properly and reheat before serving to maintain moisture.
What can I use instead of Cheddar cheese?
You can substitute Cheddar with any cheese you prefer, such as Monterey Jack or Pepper Jack for a spicier version. For a dairy-free option, try using a vegan cheese alternative that melts well. Keep in mind that the flavor will change slightly based on the cheese you choose.
Why is my cornbread dense?
A dense cornbread can result from overmixing the batter or using too much cornmeal. Be sure to mix the ingredients just until combined and measure your cornmeal accurately. Also, ensure that your baking powder is fresh, as old leavening agents can lead to dense baked goods.
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).