Cheddar Cornbread Recipe

Name: Cheddar Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour (spooned and leveled); 1 cup stone-ground yellow cornmeal; 3 tablespoons sugar; 1 teaspoon baking soda; 1 teaspoon salt; ¼ teaspoon ground pepper; 1 ½ cups low-fat buttermilk; 2 large eggs; 1 cup shredded cheddar cheese (4 ounces); 2 tablespoons butter

Servings: persons

1 cup all-purpose flour (spooned and leveled)
1 cup stone-ground yellow cornmeal
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon ground pepper
1 ½ cups low-fat buttermilk
2 large eggs
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons butter

1
Preheat oven to 425 degrees.
2
In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture.
3
Add buttermilk and eggs to well, and whisk to loosen eggs.
4
Gently incorporate dry ingredients, then mix in cheese.
5
Place butter in a 9-inch cast-iron skillet; bake until butter is melted.
6
Remove from oven, and tilt to coat bottom and sides.
7
Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes.
8
Let cornbread cool in skillet at least 15 minutes before cutting.
9
Serve warm or at room temperature.
10
Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

1050

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour (spooned and leveled), 1 cup stone-ground yellow cornmeal, 3 tablespoons sugar, 1 teaspoon baking soda, and more.

Yes, Cheddar 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 Cornbread

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