Description
A classic savory cheddar cornbread recipe featuring a moist and fluffy texture with rich cheddar cheese throughout. This cornbread is perfect served warm, ideal as a side dish for soups, chili, or barbecue meals.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
Add-ins
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to ensure it is fully heated for baking the cornbread evenly.
- Mix dry ingredients: In a large mixing bowl, combine the cornmeal and flour, stirring to blend them thoroughly.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, milk, and melted butter until the mixture is smooth.
- Create the batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the bread tender.
- Fold in cheese: Gently fold the shredded cheddar cheese into the batter so that the cheese is evenly distributed without deflating the mixture.
- Prepare baking pan: Lightly grease an 8×8 inch baking pan or a similar sized oven-safe dish to prevent sticking.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm, optionally with additional butter for enhanced flavor.
Notes
- Serve warm with butter for an extra rich taste and moist texture.
- For a spicier version, add chopped jalapeños or a pinch of cayenne pepper to the batter.
- Leftover cornbread can be stored in an airtight container for 2 days or frozen for up to a month.
- Use sharp cheddar cheese for the best flavor, but feel free to experiment with other cheeses like Monterey Jack or smoked cheddar.
