Cheddar Cornbread
on Oct 31, 2016, Updated Oct 15, 2024
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Cornbread is almost always the perfect wingman for soup.

We are a full-on soup family, and in fact, for a while when Charlie was younger, soup was one of Charlie’s go-to breakfast choices. Weird? I certainly don’t think so. As a person who frequently eats leftover sushi for breakfast, I am hardly one to judge.
Cheddar Cornbread: This cornbread has a great crust from being made in a skillet and a hefty dose of cheddar for added interest.
Cheddar Cornbread in a Cast Iron Pan
And while I love making soup, and while many soups are all-in-one meals, they seem to feel a bit lonely without some sort of companion. This cornbread snuggles up nicely next to all kinds of soup options. Oh, do bake your cornbread in a cast iron skillet; you will be so happy you did. The dark, heavy metal gives the crust a wonderful color and a wonderful crispness on the outside.
Serve with a pat of good butter and a sprinkle of salt next to a bowl of your very favorite soup, and think happy fall thoughts.

Soups to Serve Cheddar Cornbread With:
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Ingredients
- ½ cup (1 stick) unsalted butter
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- Hefty pinch cayenne pepper (to taste)
- 1 cup shredded cheddar cheese (plus 1/2 cup for sprinkling)
- 2 large eggs
- 2 cups buttermilk
Instructions
- Preheat the oven to 400 F. Place the butter in a 12-inch cast iron skillet and put the pan in the oven until the butter melts and is starting to lightly brown.
- Meanwhile, in a large bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and cayenne. Stir in 1 cup of the shredded cheese. In another smaller bowl, use a fork to stir the eggs with the buttermilk.
- When the butter is melted, twirl the pan a bit so that the butter coats the sides as well as the bottom, then pour almost all of it, except for a couple of tablespoons, into the buttermilk mixture and stir quickly to combine. Whisk the buttermilk mixture into the flour mixture, just until combined. Scrape the mixture into the hot butter-coated pan, smooth the top, and sprinkle over the remaining 1/2 cup shredded cheese.
- Bake for 22 to 25 minutes, until a wooden skewer or a toothpick inserted into the center comes out clean, and the cornbread just starts to pull away from the outside of the pan. Cool in the pan on a wire rack, until warm or room temperature. Serve in squares or wedges with your favorite soup.