My Cheesy Cornbread is ultra-moist, rich with cheddar and sour cream, perfect with chili, easy to make, and freezer-friendly for busy days.
- 3 cups (16 ½ oz/465 g) fine yellow cornmeal
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 large eggs , at room temperature
- 2 cups (16 oz/450 g) sour cream
- 1 ½ cups (12 fl oz/360 ml) buttermilk
- ½ cup (4 oz/115 g) butter , melted
- 2 cups (6 oz/170 g) plus ½ cup (1 ½ oz/43 g) shredded sharp cheddar cheese
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Pre-heat the oven to 400°F (200°C). Butter and line a 9x13 inch (23x33cm) baking pan. Set aside.
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In a large bowl stir together the cornmeal, baking powder, salt and pepper.
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Add in the eggs, sour cream, buttermilk and melted butter and whisk until combined.
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Fold in 2 cups (6 oz/170 g) of the cheddar cheese, then spoon the mixture into the prepared pan.
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Sprinkle the remaining ½ cup (1 ½ oz/43 g) of cheddar cheese on top.
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Bake for 30-35 minutes, until golden on top and a tester inserted in the center comes out clean.
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Let cool for 10 minutes before cutting and serving.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes really well for up to 8 weeks.
- 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 9x13-inch (23x33-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.