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This Old Fashioned Cornbread with Cheddar Cheese is easy to make and packed with freshly grated cheddar. Serve this comforting side dish with BBQ in the summer or spicy chili in the winter!
Why You’ll Love This Cornbread Recipe
- Easy. This recipe is ridiculously simple to make. Just mix up your batter and bake.
- Perfect texture. Who doesn’t love a soft, warm slice of cornbread? There’s something about the sweetness from the corn and the light texture of the bread that makes this dish a comforting side any time of the year.
- Flavorful. This cornbread is baked with freshly grated cheddar and fresh corn kernels. You can taste the gooey sharp cheddar cheese in every bite.
Ingredient Notes
This cornbread is super easy to make and doesn’t require too many ingredients. Here are a few substitutions you can make if needed. Scroll down to the recipe card for a printable ingredient list.
- Half-and-Half: Or you can use whole milk.
- Corn Kernels: I prefer fresh but you can use frozen (just thaw them first) or canned.
- Cheese: I used freshly grated sharp cheddar cheese, but you can also use pre-shredded cheese like Sargento. Their Mexican blend cheese works well in this recipe.
Tips for Success
- Mix all of the wet ingredients until just combined – If you over-mix this batter, your cornbread will come out too tough. Mix until just combined to ensure a light, soft texture.
- Smooth the surface of the batter – Smoothing the surface of the batter once it is in the pan will make this cornbread bake evenly with that gorgeous golden top.
How to Store and Reheat
- Fridge: Place any leftovers in an airtight container. It can be refrigerated for up to three days.
- To Reheat: In the microwave, reheat for 20 to 30 seconds. If reheating in the oven, preheat the oven to 350°F and warm for 5 to 10 minutes.
- Freezer: Let the cornbread come to room temperature, then slice and wrap each piece in saran wrap. Place the wrapped slices into a freezer safe container. It will keep for up to 3 months in the freezer. When are ready to use it, defrost overnight in the fridge, then reheat as described above.
Cornbread with Cheese
A soft, fluffy cornbread with fresh kernels and sharp cheddar cheese. Serve with chili or a summer barbeque!
Ingredients
- Butter for greasing pan
- 3 large eggs
- 8 tablespoons unsalted butter, melted and cooled slightly
- 2 cups half-and-half, or whole milk
- 2 cups fine yellow cornmeal
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 tablespoon baking powder
- ¼ cup sugar
- 1 cup fresh corn kernels, from 2 ears; or 1 cup frozen, unthawed kernels; or well-drained canned corn kernels
- 1 cup freshly grated sharp cheddar cheese, or any other cheese you like
Instructions
- Prep your tools. Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Butter a 9×13 inch baking pan and set it aside.
- Mix wet ingredients. Break the eggs into a medium-size bowl and whisk until just combined. Add the butter, half-and-half and whisk well.
- Mix dry ingredients. Place the cornmeal, flour, salt, baking powder, and sugar in a large bowl and whisk to combine well.
- Make the batter. Add the egg mixture to the cornmeal mixture and stir with a rubber spatula until partially combined. Add the corn kernels and cheese and stir until just combined. Do not over mix the batter or the corn bread will be tough. Spoon the batter into the prepared baking pan and smooth the surface (the batter, will be very thick).
- Bake. Place in the preheated oven and bake the cornbread until it is lightly golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Serve warm.
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Notes
The cornbread tastes best the day it’s made, but it can be stored in an airtight container and refrigerated for up to 3 days. Reheat it in a microwave for about 20-30 seconds or in a preheat 350 degree F oven for 5 minutes.
Nutrition
Calories: 378kcal | Carbohydrates: 44g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 600mg | Potassium: 219mg | Fiber: 3g | Sugar: 7g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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