Get ready to transform your dinner table with the most mouth-watering, cheesy cornbread that will have everyone begging for seconds! This Easy Buttermilk Cheddar Cornbread is not just a side dish - it's a flavor explosion that combines the rustic comfort of traditional cornbread with the rich, tangy goodness of sharp cheddar cheese. Whether you're hosting a Southern-style feast or just craving a warm, comforting slice of heaven, this scratch-made recipe will become your new go-to crowd-pleaser.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/4 cup melted butter
Instructions
- Preheat the oven to 425°F (218°C). Grease a 9-inch cast iron skillet or square baking pan with butter or cooking spray to ensure the cornbread doesn't stick.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter until thoroughly combined and smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold and mix until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Fold in the shredded cheddar cheese, distributing it evenly throughout the batter.
- Transfer the batter to the prepared skillet or baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the pan for 10 minutes before slicing and serving warm.
Tips
- Use room temperature ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother batter and more even baking.
- Don't overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense cornbread.
- Choose the right cheese: Sharp cheddar provides the best flavor, but you can experiment with different cheese varieties.
- For extra moisture, don't overbake: Remove the cornbread from the oven when a toothpick comes out with just a few moist crumbs.
- Cast iron skillet tip: If using a cast iron skillet, preheat it in the oven with a little butter for a crispy, golden bottom crust.
- Serve warm: Cornbread is best enjoyed fresh out of the oven, ideally with a pat of butter melting on top.
- Storage hack: Store leftover cornbread in an airtight container and reheat briefly in the oven to restore its fresh-baked texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
