Cheese Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This cheese cornbread is my go to recipe when I want something warm and satisfying without spending hours in the kitchen. Fresh corn kernels and sharp cheddar make it incredibly flavorful, while a touch of jalapeño adds just the right kick. The whole thing comes together in under 40 minutes from start to table, making it perfect for busy weeknights. Plus, cornmeal is packed with B vitamins that give you sustained energy. It's simple enough for beginners but impressive enough to bring to a potluck, and honestly, the ingredients won't break the bank either.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 15 gbaking powder
- 5 gsalt
- 200 gsharp cheddar cheese(grated)
- 2eggs(large)
- 250 mlwhole milk
- 80 gbutter(melted)
- 30 mlhoney
- 150 gfresh corn kernels(optional)
- 1jalapeño pepper(diced, optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C and grease a 20cm cast iron skillet or square baking tin with butter.
Tip: Using a cast iron skillet gives the cornbread a wonderfully crispy bottom crust.
- 2
In a large bowl, whisk together cornmeal, flour, baking powder, and salt until combined.
- 3
In another bowl, beat the eggs with milk, melted butter, and honey until smooth and well combined.
Tip: Don't overmix—you want a quick, gentle blend.
- 4
Pour the wet ingredients into the dry ingredients and fold together gently until just combined. Avoid overmixing as this keeps the cornbread tender.
Tip: A few small lumps are perfectly fine and will result in a better texture.
- 5
Fold in the grated cheddar cheese, corn kernels, and jalapeño if using, stirring just until evenly distributed.
- 6
Pour the batter into your prepared skillet or tin, spreading it to the edges.
Tip: If using a skillet, briefly heat it in the oven first for extra crispiness on the bottom.
- 7
Bake for 22-25 minutes, until a toothpick inserted in the centre comes out clean and the top is golden brown.
Tip: Don't overbake or your cornbread will be dry. Check at 22 minutes for doneness.
- 8
Allow the cornbread to cool in the tin for 5 minutes, then turn out onto a wire rack or cut directly in the skillet and serve warm.
Tip: Warm cornbread with melted butter is absolutely divine.
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