Cheddar Cheese Cornbread

"Down-home goodness and a great cheese flavour!"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Brenda. photo by Brenda.
Ready In:




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

Questions & Replies

Got a question? Share it with the community!


  1. I used half cheddar and half jalapeno jack. Also, I put in only 1 cup milk and the rest sour cream to equal 1 and 1/4. Absolutely amazing!
  2. This was my first time making cornbread from scratch. I was looking for a recipe with cheese and came across this one. I had all ingredients but the buttermilk. I just made my substitute with milk and vinegar. At first I thought the batter was too runny, but having worked with cornmeal in making polenta, I realized the cornmeal would soak up the liquid and firm up. I baked it in a glass dish for 32mins, and it came out perfect! So moist and delcious! I never knew how easy it could be! I've always heard how the bread could come out dry, so i never attempted it. .not in his case! Thanks for posting this recipe
  3. Very good recipe. It could use a bit of oil though. Seems like that is not enough butter to be moist enough. It was very cheesey and we added half a small onion too. I am definitely saving this recipe. Goes GREAT with chili!
  4. This was yummy with black bean soup but very salty. I would reduce salt by 1/4 t. or so. But there will be a next time!
  5. Delicious! Turned out perfect, moist with a nice crispy edge. I’ll make this again. Thank you!


  1. Delicious! Instead of fresh corn, I used a can of Mexican Corn with red and green peppers. The sharp cheddar adds a nice flavor to the cornbread. We enjoyed this very much. Thanks for posting. Nick's Mom


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
View Full Profile

Find More Recipes