Cheddar Cheese Cornbread Recipe

Name: Cheddar Cheese Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon sugar (optional); 1/2 teaspoon baking soda; 1 1/4 teaspoons salt; 1 1/4 cups buttermilk; 2 large eggs, lightly beaten; 3 tablespoons butter, melted; 1 1/2 cups fresh corn kernels (or frozen); 1 cup grated sharp cheddar cheese

Servings: persons

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon sugar (optional)
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 1/4 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons butter, melted
1 1/2 cups fresh corn kernels (or frozen)
1 cup grated sharp cheddar cheese

1
Preheat the oven to 400F.
2
Generously butter an 8 inch square baking pan.
3
In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
4
Mix in the buttermilk, eggs and melted butter.
5
Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
6
Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
7
Let cool slightly in pan before serving.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon sugar (optional), and more.

Yes, Cheddar Cheese Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar Cheese Cornbread

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