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cheese filled cornbread recipe

Cheesy Cornbread

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 measuring spoon set
  • 1 9x9-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 9x9 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

For best results, ensure that all wet ingredients are at room temperature before beginning to mix the batter. This helps the cornbread to bake evenly and rise properly. Additionally, avoid over-mixing the batter to ensure the cornbread remains light and fluffy. Mixing until just combined is key to achieving the perfect texture.
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