Cheesy Cornbread

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE Ultra-moist Cheesy Cornbread is the irresistible comfort food that hits the spot perfectly during the holiday week and all through the year! Best of all, this hearty bread is hot out of the oven in under an hour.

• Elevated classic: Sour cream makes this quick bread extra moist, and cheddar gives knock-out flavor.
• No machine needed: This straightforward recipe requires only a bowl and a whisk.
• Wholesome flavor: The sweet, nutty taste and pleasant crunch of cornmeal always satisfy.
• More than bread: Like the perfect blend of cornbread and corn pudding.
• Everyone loves cornbread! Hot, at room temperature, served plain or with butter, this cornbread is irresistible.

I just adore the hearty texture of cornbread, and when I was developing this recipe, I wanted to create an easy cheesy cornbread that was good for more than the bread basket—something substantial enough to be the perfect side dish. I enriched it with rich cheddar and tangy sour cream to give it a layered flavor and a custardy texture that’s so satisfying, unlike crumbly traditional cornbread.

This recipe is also wonderfully flexible: you can switch up the cheese depending on your preference—Mexican blend, Gruyère, cheddar, or even a spiced cheese all work really well—just be sure to choose one that melts well. It makes a generous batch too, which is perfect for wrapping and freezing leftovers for up to 8 weeks. One final note: I call for fine cornmeal here because it bakes up evenly and tender; a coarser grind can be too chunky and harder to bake through. Plus, it travels well, stays moist, and is easy to slice. If you love cornbread as much as I do, be sure to try my Best Ever Cornbread, Simple & Savory Cornbread Muffins, Honey Cornbread, and Cornbread Stuffing.

Table of Contents

• What is Cheesy Cornbread?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Cheesy Cornbread
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• How to Serve Cheesy Cornbread
• FAQs
• More Quick Bread Recipes

What is Cheesy Cornbread?

Cheesy Cornbread is a savory cornbread with a rich, moist, custardy interior, a sliceable texture, and a bold flavor from cornmeal, sharp cheddar, tangy sour cream, and buttermilk. Unsweetened, unleavened, simple cornbread was a staple food of Native Americans. Cheesy Cornbread is a Tex-Mex-influenced variation that draws on spoonbread and corn pudding, and it’s the perfect blend of bread and casserole. It’s ideal for a holiday brunch, a hearty breakfast, a satisfying side dish, or a delightful snack.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×13 inch (23×33 cm) baking pan
• Parchment paper
• Wooden spoon
• Whisk

Key Ingredients and Substitutes

Fine yellow cornmeal

• Fine yellow cornmeal gives the bread structure and provides its signature flavor and pleasantly grainy texture.
• Finely-ground cornmeal ensures the cheddar cornbread is evenly moist.
• Additionally, fine-ground yellow cornmeal produces a cornbread that’s easier to slice.
• Substitutes: You can use an equal amount of medium-ground cornmeal or stone-ground cornmeal, but the cornbread will be more crumbly.

Baking powder

• Baking powder gives the cornbread lift and an even crumb.

Salt

• Salt amplifies the flavors and balances the sweetness of the cornmeal.

Black pepper

• Black pepper gives the cheesy cornbread recipe a savory, pleasantly spicy note.
• Substitute: If you prefer, use smoked paprika or chilli powder instead of the black pepper, but use only half the amount (1/2 teaspoon) or 1/4 teaspoon of cayenne pepper..

Eggs

• Eggs emulsify the ingredients into a cohesive batter and contribute structure.
• Importantly, eggs help create the custard-like texture that sets Cheesy Cornbread apart from traditional cornbread.
• Substitute: Since eggs provide richness, moisture, and structure in this recipe, you need a blend of replacement ingredients.
  • For egg-free cheesy cornbread, use 1/2 cup (4 oz/115 g) of full-fat yogurt or sour cream, plus 1/2 cup (2.25 oz/64 g) of cornstarch, and reduce the amount of buttermilk to 1 cup (4 fl oz/120 ml).

Sour cream

• Sour cream adds moisture and richness, giving it a custard-like texture.
• The acid in sour cream helps prevent the cornbread from getting dry.
• Make your own sour cream with my quick recipe.
• Substitute: Use the same amount of full-fat Greek yogurt in place of the sour cream.

Buttermilk

• Buttermilk gives this Cheesy Cornbread recipe moisture.
• Importantly, buttermilk hydrates the dough, which supports the rise. It creates a thick batter with a fine, stable crumb that has enough elasticity to retain the bubbles created by the baking powder.
• Additionally, buttermilk gives the cornbread a satisfying tangy taste.
• Substitute: No worries if you don’t have buttermilk—use my simple buttermilk substitute instead.

Butter

• Butter adds rich flavor and texture.
• Melted butter is used here to coat the cornmeal and keep the cornbread moist.
• Importantly, the butter helps the cornbread turn golden brown.
• Substitute: You can use the same amount of a neutral-flavored vegetable oil (your cornbread will be softer, but won’t be as flavorful).

Sharp cheddar cheese

• Sharp cheddar cheese adds savory, tangy flavor.
• Importantly, the cheese mixed into the batter melts and resets, contributing to the structure of this cornbread. Additional cheese sprinkled on top forms a lovely, browned crust-like layer.
• I suggest grating your own cheddar for this recipe. Shredded cheese that comes in bags is coated with starch to prevent clumping, and it doesn’t melt as well.
• Substitutes: Use the same amount of gruyère (the cornbread will be slightly firmer), Monterey Jack (for a milder taste and a slightly softer texture).

How to Make Cheesy Cornbread

1. Prepare to bake: Pre-heat the oven to 400°F (200°C). Butter and line a 9×13-inch (23x33cm) baking pan. Set aside.
2. Mix dry ingredients: In a large bowl, stir together the cornmeal, baking powder, salt, and pepper.

3. Add wet ingredients: Add in the eggs, sour cream, buttermilk, and melted butter to the cornmeal mixture and whisk until combined.

4. Fold in part of the cheese: Fold in 2 cups (6 oz/170 g) of the cheddar cheese, then spoon the mixture into the prepared pan.

5. Top with remaining cheese: Sprinkle the remaining ½ cup (1 ½ oz/43 g) of cheddar cheese on top.

6. Bake: Bake for 30-35 minutes, until golden on top and a skewer inserted in the center comes out clean.

7. Cool and serve: Let cool for 10 minutes before cutting and serving.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• For the best texture and to prevent dry cornbread, bake just until golden brown and the toothpick comes out clean.
• The best pan for this recipe is a 9×13-inch (23×33-cm) baking pan. This makes it easy to cut even squares for serving.
• Don’t get stuck: Be sure to butter and line your pan so your cornbread comes out easily.
• Grate your own cheese for the best texture and excellent melting. For the best results, don’t shred it too fine, and use room-temperature cheese.
• Serve with soup: On chilly days, I adore Cheesy Cornbread with a bowl of chili or Potato Soup.
• Cheesy Cornbread is best either hot or at room temperature. If you’ve refrigerated it, heat it covered, at 300°F (150°C) until warm.

Make Ahead and Storage Instructions

Make Ahead Tips

• To work ahead, mix dry ingredients and store in an airtight container at room temperature for up to one month.
  • Mix wet ingredients, put in an airtight container, and store in the fridge for up to 1 day.
  • When ready to bake, bring the wet ingredients to room temperature before proceeding.
• You can bake Cheesy Cornbread, cool completely, wrap, and store in the fridge for up to three days.
• For longer storage, freeze for up to eight weeks.
  • Cover loosely, and heat at 300°F (150°C) until warm.

How to Store Leftovers

• Wrap leftover cornbread or store it in an airtight container in the refrigerator for up to three days.
• Store leftovers in an airtight container in the refrigerator for up to three days. It also freezes really well for up to eight weeks.
• For longer storage, freeze for up to eight weeks.
  • Cover loosely, and heat at 300°F (150°C) until warm.

How to Serve Cheesy Cornbread

• Cheesy Cornbread is lovely served with compound butter.
• For breakfast or brunch, this cornbread is the perfect base for Eggs Benedict.
• For a fun appetizer, serve toasted cubes of Cheesy Cornbread with goat cheese and honey.
• This cheese cornbread is a fantastic side with roast chicken, beef, or pork.
• Cube and toast Cheesy Cornbread as the base for a flavorful stuffing.

FAQs

Can I make this cheese cornbread gluten-free?

• Good news! Cornbread is naturally gluten-free because it’s made with cornmeal and not wheat flour.
• To be safe, make sure that the other ingredients you use are certified gluten-free.

How do I make this cornbread recipe without eggs?

• For egg-free cheesy cornbread, use 1/2 cup (4 oz/115 g) of full-fat yogurt or sour cream, plus 1/2 cup 2.25 oz/64 g) of cornstarch, and reduce the amount of buttermilk to 1 cup (4 fl oz/120 ml).

What mix-ins would work well in this cornbread?

• Bump up the spice by stirring in 1/2 cup (2 oz/55 g) of diced fresh or pickled jalapeño peppers (remove the seeds for less heat).
• Add more savory flavor to this recipe for cheesy cornbread by adding 1/2 cup (3 1/2 oz/100 g) of cooled, chopped caramelized onions or one clove of roasted, mashed garlic to the corn bread.
• Replace the cheddar with pepper jack or smoked cheddar for an additional flavor note.
• Double down on the corn flavor and bring in some texture by stirring in 1 cup (5 oz/140 g) of fresh corn kernels or thawed, frozen corn kernels (dry off the thawed kernels before using).
• Bacon is an amazing mix-in—cook and crumble 1/2 cup (2 1/2 oz/70 g) into the batter.
• Stir in 1/2 teaspoon to 1 teaspoon of chilli powder, smoked paprika, or cumin.

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• Irish Brown Soda Bread
• Blueberry Cream Cheese Quick Bread
• No Yeast Bread Recipe
• Best Ever Pumpkin Bread
• Almond Flour Banana Bread

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