Randy Chandler
Cheese cornbread is a delightful twist on the classic Southern staple, combining the sweet, crumbly texture of cornbread with the savory richness of melted cheese. Perfect as a side dish or a standalone snack, this recipe elevates traditional cornbread by incorporating shredded cheddar, Monterey Jack, or your favorite cheese variety, adding depth and flavor to every bite. With simple ingredients like cornmeal, flour, buttermilk, and cheese, this dish is both easy to make and incredibly satisfying. Whether you’re serving it alongside chili, barbecue, or a hearty soup, cheese cornbread is sure to become a favorite in your kitchen.
| Characteristics | Values |
|---|---|
| Main Ingredients | Cornmeal, all-purpose flour, baking powder, baking soda, salt, sugar, eggs, buttermilk, butter, shredded cheddar cheese (or other cheese varieties) |
| Optional Add-Ins | Jalapeños, green onions, corn kernels, bacon bits, garlic powder, smoked paprika |
| Cooking Method | Baking |
| Cooking Temperature | 375°F (190°C) |
| Cooking Time | 20-25 minutes |
| Pan Type | 8-inch square baking dish or cast-iron skillet |
| Preparation Time | 10-15 minutes |
| Total Time | 30-40 minutes |
| Yield | 8-10 servings |
| Texture | Moist, crumbly, and cheesy |
| Flavor Profile | Savory, slightly sweet, with a cheesy kick |
| Serving Suggestions | As a side dish with chili, soup, or barbecue; topped with honey or butter |
| Storage | Room temperature (up to 2 days), refrigerator (up to 5 days), or freezer (up to 3 months) |
| Reheating Instructions | Oven (350°F for 10 minutes) or microwave (30 seconds) |
| Dietary Considerations | Vegetarian (not vegan), can be made gluten-free with gluten-free flour and cornmeal |
| Popular Variations | Spicy cheese cornbread, sweet cheese cornbread, gluten-free cheese cornbread |
| Key Tip | Do not overmix the batter to ensure a tender crumb |
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What You'll Learn
- Gather Ingredients: Cornmeal, flour, cheese, baking powder, milk, eggs, butter, salt, and sugar
- Prepare Batter: Mix dry ingredients, add wet ingredients, fold in cheese, and combine gently
- Preheat Oven: Set to 375°F (190°C) and grease a baking pan for even cooking
- Bake Cornbread: Pour batter into pan, bake for 20-25 minutes until golden and set
- Serve & Store: Slice warm, serve with butter, and store leftovers in an airtight container
Gather Ingredients: Cornmeal, flour, cheese, baking powder, milk, eggs, butter, salt, and sugar
The foundation of any cheese cornbread lies in its ingredients, each playing a distinct role in achieving the perfect balance of texture and flavor. Cornmeal, the star of the show, provides the characteristic gritty texture and subtle sweetness. Opt for medium-grind cornmeal for a classic cornbread feel; fine-grind will yield a smoother, cake-like result. Flour acts as a supporting player, adding structure and tenderness. A 2:1 ratio of cornmeal to flour is a good starting point, but adjust based on your preferred texture—more cornmeal for a rustic crumb, more flour for a softer bite.
Cheese, the undeniable hero, brings savory richness. Sharp cheddar is a popular choice for its bold flavor, but experiment with pepper jack for a kick or Gruyère for a nutty depth. Aim for 1-2 cups of shredded cheese per batch, depending on your desired cheesiness.
Baking powder is the leavening agent responsible for the cornbread's rise. Use 1-2 teaspoons per batch, depending on the recipe's other ingredients and desired height. Milk adds moisture and richness, with whole milk contributing a creamier texture. For a lighter option, substitute with buttermilk, which will also add a tangy note. Eggs bind the ingredients together and provide structure. Two large eggs are typically sufficient for a standard batch. Butter, melted and cooled, adds flavor and moisture. Use unsalted butter to control the overall saltiness, especially if using salty cheese.
Salt and sugar are essential for balancing flavors. Start with 1/2 teaspoon of salt and 1/4 cup of sugar, adjusting to taste. Remember, the cheese already contributes saltiness, so be mindful of over-salting.
Consider the quality of your ingredients. Fresh, high-quality cornmeal and cheese will significantly impact the final product. If using pre-shredded cheese, avoid the kind coated with anti-caking agents, as they can affect melting and texture. Room-temperature ingredients, especially eggs and milk, ensure a smoother batter and even baking.
Finally, don't be afraid to experiment. Add chopped jalapeños for a spicy twist, corn kernels for extra corn flavor, or crumbled bacon for a hearty touch. The beauty of cheese cornbread lies in its versatility, so let your creativity guide you.
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Prepare Batter: Mix dry ingredients, add wet ingredients, fold in cheese, and combine gently
Mixing the batter for cheese cornbread is a delicate balance of precision and intuition. Start by combining your dry ingredients—typically cornmeal, flour, sugar, baking powder, and salt—in a large bowl. This step ensures even distribution of leavening agents and prevents lumps, which can lead to uneven texture. Use a whisk or fork to blend until the mixture is uniform, taking care not to overmix, as this can activate the gluten in the flour and make the cornbread tough. Think of this as the foundation of your bread, where consistency is key.
Next, introduce the wet ingredients—usually milk, eggs, and melted butter—into the dry mixture. Pour them in gradually, stirring gently with a spatula or spoon. The goal here is to hydrate the dry ingredients without overworking the batter. Aim for a slightly lumpy consistency; a few small lumps are preferable to a smooth but overmixed batter. This stage is where the magic begins, transforming a dry mix into a cohesive, moist base that will rise beautifully in the oven.
Now, fold in the cheese—sharp cheddar is a popular choice, but pepper jack or Monterey Jack can add a kick. Gently incorporate the cheese to maintain its integrity, ensuring it’s evenly distributed without melting prematurely from excessive handling. Use about 1 to 1.5 cups of shredded cheese for a standard 8x8-inch pan, adjusting based on your preference for cheesiness. This step is crucial for achieving those coveted pockets of melted cheese throughout the cornbread.
Finally, combine the batter gently, resisting the urge to stir vigorously. Overmixing at this stage can deflate the air pockets created by the leavening agents, resulting in a dense loaf. Instead, use a light hand, stopping as soon as the ingredients are just incorporated. The batter should be thick but pourable, with visible flecks of cornmeal and cheese. This gentle approach ensures a tender, crumbly texture that’s the hallmark of great cheese cornbread. Master this process, and you’ll have a batter that bakes into a golden, cheesy masterpiece every time.
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Preheat Oven: Set to 375°F (190°C) and grease a baking pan for even cooking
The oven’s temperature is the backbone of any baked good, and cheese cornbread is no exception. Setting your oven to 375°F (190°C) strikes the perfect balance: hot enough to create a golden, crispy crust but not so scorching that it burns the delicate cornmeal and cheese mixture. This temperature allows the cornbread to rise evenly while ensuring the cheese melts into gooey pockets without drying out. Think of it as the Goldilocks zone for texture—not too dense, not too crumbly, just right.
Greasing the baking pan is a small step with big consequences. Without it, your cornbread risks sticking, tearing, or leaving half of itself behind in the pan. Use butter for a richer flavor, or a neutral oil for simplicity. For extra insurance, dust the greased pan with a thin layer of cornmeal or flour—this not only prevents sticking but also adds a subtle crunch to the edges. Pro tip: if using a glass or dark metal pan, reduce the oven temperature by 25°F to avoid over-browning.
The preheating step is often overlooked but critical. Skipping it can lead to uneven cooking, where the outside burns before the inside is done. Allow your oven to preheat for at least 10–15 minutes to ensure consistent heat distribution. This is especially important for cheese cornbread, as the cheese can burn easily if exposed to sudden high heat. Patience here pays off in the form of a perfectly cooked loaf.
Finally, consider the pan size. A standard 8x8-inch or 9x9-inch square pan works best for this recipe, ensuring the batter spreads evenly and cooks uniformly. If using a larger pan, the cornbread may be thinner and cook faster, so adjust your baking time accordingly. The goal is to create a uniform thickness, allowing the heat to penetrate the center without overcooking the edges. This attention to detail transforms a basic step into a guarantee of success.
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Bake Cornbread: Pour batter into pan, bake for 20-25 minutes until golden and set
Pouring the batter into the pan marks the transition from preparation to transformation. This step is deceptively simple, but precision matters. Use a pan preheated in the oven for 10 minutes at 400°F (200°C) to ensure even cooking and a crisp bottom crust. Grease the pan with butter or non-stick spray, but consider adding a sprinkle of cornmeal for extra texture. Pour the batter gently, leaving a ½-inch gap from the rim to prevent overflow. A 9x9-inch square pan works best for a 1:1 ratio of batter to pan size, ensuring even thickness and consistent baking.
Baking time is where science meets intuition. Set your oven to 400°F (200°C) and bake for 20–25 minutes, but start checking at the 18-minute mark. The goal is a golden-brown top and a set center. Insert a toothpick into the center; it should come out clean or with a few moist crumbs, but not wet. Overbaking dries the cornbread, while underbaking leaves it gummy. Cheese in the batter adds moisture, so err on the side of a slightly longer bake time if your recipe is cheese-heavy.
The final minutes of baking are critical for achieving the perfect crust. If the top browns too quickly, tent it loosely with foil. Conversely, if the center is still soft after 22 minutes, increase the oven temperature to 425°F (220°C) for the last 3 minutes to encourage browning without overcooking the edges. This technique balances texture and flavor, ensuring the cheese melts fully without burning.
Once baked, resist the urge to slice immediately. Let the cornbread rest in the pan for 5–10 minutes. This allows the steam to finish cooking the center and prevents crumbling. Invert onto a wire rack if you prefer a crispy bottom, or leave it in the pan for a softer texture. Serve warm, with a pat of butter or a drizzle of honey, to highlight the cheesy, cornmeal richness. This step is as much about patience as it is about enhancing the final experience.
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Serve & Store: Slice warm, serve with butter, and store leftovers in an airtight container
Warm cornbread is a delight, and slicing it while it’s still slightly hot ensures a tender crumb that melts in your mouth. The heat also enhances the aroma of the melted cheese, making each bite more flavorful. To slice efficiently, use a sharp serrated knife and a gentle sawing motion to avoid crumbling. Aim for uniform pieces, about 1-inch thick, to ensure even distribution of the cheesy goodness. This step is crucial for presentation and texture, as cold cornbread can become dense and less appealing.
Butter is the perfect companion to cheese cornbread, adding richness and a subtle creaminess that complements the savory notes. For maximum indulgence, serve the bread with a pat of softened, salted butter on top, allowing it to melt slightly from the residual heat. Alternatively, offer a side of whipped honey butter for a sweet-savory contrast. If entertaining, consider a butter board with herbs or spices like chives or smoked paprika for a gourmet touch. The pairing elevates the dish from simple to sensational.
Leftovers, though rare, should be handled with care to preserve freshness. Allow the cornbread to cool completely before storing to prevent moisture buildup, which can lead to sogginess. Wrap individual slices in plastic wrap or place them in a single layer in an airtight container. Stored properly, cheese cornbread will keep at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze slices in a freezer-safe bag for up to 3 months, reheating in a toaster oven for best results.
Reheating is an art in itself. Avoid the microwave, as it can make the bread gummy. Instead, preheat a skillet over medium heat and warm slices for 2–3 minutes per side until crispy and heated through. For larger portions, wrap the cornbread in foil and bake in a 350°F oven for 10–15 minutes. Always add a fresh dab of butter post-reheating to restore moisture and flavor. With these techniques, your cheese cornbread will remain a treat, whether served fresh or enjoyed later.
Finally, consider the context of serving and storing. For gatherings, slice and serve immediately to capitalize on warmth and texture. For meal prep, cut into portions and store individually for grab-and-go convenience. Label containers with dates to track freshness, especially if freezing. By mastering these serve-and-store methods, you ensure that every slice of cheese cornbread—whether warm from the oven or reheated—delivers the same satisfaction as the first.
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Frequently asked questions
The main ingredients include cornmeal, all-purpose flour, baking powder, sugar, milk, eggs, butter, and shredded cheese (cheddar is a popular choice).
While you can use only cornmeal, mixing it with flour creates a lighter, more tender texture. Using only cornmeal may result in a denser, grittier cornbread.
Shred the cheese finely and mix it thoroughly into the batter. Avoid overmixing, as it can toughen the bread. You can also reserve some cheese to sprinkle on top before baking for a cheesy crust.
Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Yes, you can make it ahead of time. Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in the oven or microwave for best results.
