Imagine the golden crust of a freshly baked cheesy cornbread, its surface speckled with melted cheddar, each slice revealing a tender, crumbly interior dotted with bursts of sweet corn kernels.
The warm, comforting aroma fills the kitchen, inviting you to embrace the cozy simplicity of homemade goodness.
This matters to me because, in a world that often rushes past simple pleasures, taking a moment to enjoy a slice of cheesy cornbread brings a sense of calm and satisfaction.
It’s the perfect companion for a busy weeknight dinner or a lazy Sunday supper, offering a touch of indulgence to any meal.
Once, on a particularly hectic evening, this cheesy cornbread saved our family dinner. Paired with a simple bowl of chili, it turned an ordinary night into something special.
Ready to make your own slice of heaven? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with rich cheddar cheese and sweet corn kernels.
- Uses pantry staples for a quick and easy side dish.
- Complements a variety of meals, from soups to BBQ.
- Bakes efficiently in just 25 minutes for quick preparation.
- Offers a fluffy, moist texture that everyone will enjoy.
Ingredients
- 1 cup all-purpose flour — use unbleached for better flavor.
- 1 cup cornmeal — opt for stone-ground for a rustic texture.
- 1 tablespoon baking powder — make certain it’s fresh for maximum rise.
- 1/2 teaspoon salt — sea salt enhances the taste.
- 1/4 cup granulated sugar — balances the savory flavors.
- 1 cup milk — use whole milk for richness.
- 1/3 cup vegetable oil — canola oil is a suitable alternative.
- 2 large eggs — room temperature for better mixing.
- 1 cup shredded cheddar cheese — sharp cheddar adds depth.
- 1/2 cup corn kernels, fresh or frozen — thaw frozen corn before use.
Step-by-Step Method
Preheat & Prepare Dish
Preheat the oven to 400°F (200°C). Grease a 9×9 inch baking dish and set aside.
This guarantees the cornbread doesn’t stick to the pan and has an even bake. A well-preheated oven helps achieve the perfect golden-brown crust.
Mix Dry Ingredients
In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
Combining these dry ingredients thoroughly guarantees even distribution of leavening agents and flavors, which is essential for a well-risen and flavorful cornbread.
Combine Wet Ingredients
In a separate bowl, combine the milk, vegetable oil, and eggs. Stir until the mixture is smooth.
Using room temperature ingredients helps the mixture combine more easily and contributes to an even texture in the finished cornbread.
Blend Wet & Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir until just combined, guaranteeing no pockets of dry flour remain.
Avoid over-mixing to keep the batter light and airy, which results in a fluffy cornbread.
Fold in Cheese & Corn
Fold in the shredded cheddar cheese and corn kernels gently.
Distribute these add-ins evenly throughout the batter to guarantee every bite has cheesy and sweet corn flavors. This step adds richness and texture to the cornbread.
Pour & Bake
Pour the batter into the prepared baking dish. Smooth the top with a spatula.
Place in the oven and bake for 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
Rest & Cool
Remove from the oven and allow to rest in the pan for 10 minutes.
This resting time helps the cornbread finish cooking with residual heat and makes it easier to handle. Transfer to a cooling rack and let cool slightly before serving.
Ingredient Swaps
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- To make it dairy-free, replace the milk with a non-dairy alternative like almond milk, and use a dairy-free cheese substitute.
- For a lower-fat version, use applesauce instead of vegetable oil.
- If fresh or frozen corn kernels are unavailable, canned corn can be used after draining and rinsing.
You Must Know
- Preheat Your Oven: Verify your oven is preheated to 400°F (200°C) before you start mixing your ingredients. This helps the cornbread to start baking immediately, allowing for even cooking and a perfect texture.
- Use Room Temperature Ingredients: To achieve a smooth batter and ideal rise, make sure all your wet ingredients, such as milk, eggs, and vegetable oil, are at room temperature before mixing.
- Avoid Over-Mixing: Stir the wet and dry ingredients until just combined. Over-mixing can lead to dense cornbread, so aim to mix only until there are no large flour streaks.
- Grease the Baking Dish: Properly grease your 9×9 inch baking dish to prevent the cornbread from sticking and to allow for easy removal once baked.
- Check for Doneness: Use a toothpick to test if the cornbread is done. Insert it into the center; if it comes out clean, your cornbread is ready. If not, allow it to bake for a few more minutes.
Serving Tips
- Serve warm with a dollop of butter for extra richness.
- Pair with chili or stew for a hearty meal.
- Garnish with fresh herbs like parsley for a pop of color.
- Serve alongside a crisp green salad for a balanced side dish.
- Enjoy with a drizzle of honey for a sweet and savory flavor combination.
Storage & Make-Ahead
Cheesy cornbread can be stored in the refrigerator for up to 3 days in an airtight container.
For make-ahead convenience, prepare the batter and refrigerate it overnight.
This dish also freezes well. Wrap it tightly and store it in the freezer for up to 2 months.
Reheating
To gently reheat cheesy cornbread, use a microwave on low power.
Alternatively, an oven at 300°F or a stovetop with a covered pan on low heat can be used to retain moisture and texture.
Historical Significance of Cornbread
While enjoying a warm slice of cornbread, it’s fascinating to reflect on its deep-rooted history in American cuisine.
Cornbread’s journey began with Native Americans, who first cultivated corn, transforming it into a staple long before European settlers arrived. They introduced early colonists to corn, an essential crop that could thrive in diverse climates.
I imagine settlers learning to incorporate cornmeal into their diets, creating simple breads that sustained them through harsh winters.
Over time, cornbread became a symbol of Southern hospitality and comfort, its recipe evolving with regional twists.
Today, I savor every bite of cheesy cornbread, appreciating its humble origins and the way it has woven itself into the tapestry of American culinary tradition.
It’s a delicious reminder of our shared past.
Final Thoughts
Give this Cheesy Cornbread recipe a try for a deliciously comforting side dish that pairs perfectly with any meal. Feel free to tweak it by adding your favorite herbs or spices to make it uniquely yours!
Frequently Asked Questions
Can I Use a Different Type of Cheese Instead of Cheddar?
Absolutely, you can. I love experimenting with different cheeses. Try using Monterey Jack for a mild twist or pepper jack for a spicy kick. Each cheese adds its own unique flavor, making your baking deliciously versatile and exciting.
Is It Possible to Make This Cornbread Gluten-Free?
Absolutely, I’d swap the all-purpose flour with a gluten-free blend to make it gluten-free! Just guarantee the blend includes xanthan gum for structure. The texture might vary slightly, but it’ll still be deliciously cheesy. Enjoy!
How Can I Add a Spicy Kick to the Cornbread?
To add a spicy kick, I’d mix in chopped jalapeños or a dash of cayenne pepper. You’ll love the vibrant heat they bring! Adjust the amount to your liking for a perfect blend of spice.
What Can I Substitute for Vegetable Oil in the Recipe?
You can easily swap vegetable oil with melted butter or olive oil for a richer flavor. I love using applesauce for a slightly sweet, healthier option. Experiment a bit to find your favorite substitution!
Can I Use Canned Corn Instead of Fresh or Frozen?
Absolutely, you can use canned corn! Just make sure to drain it well before adding. It’ll still give that delightful burst of sweetness and texture. I’ve tried it myself, and it turns out delicious every time!
Cheesy Cornbread
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 9×9-inch baking dish
- 1 Oven mitt
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup corn kernels fresh or frozen
Instructions
- Preheat the oven to 400°F (200°C).
- Grease a 9×9 inch baking dish and set aside.
- In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
- In a separate bowl, combine the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded cheddar cheese and corn kernels.
- Pour the batter into the prepared baking dish.
- Bake for 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to rest in the pan for 10 minutes.
- Transfer to a cooling rack and let cool slightly before serving.
Notes
