Cheesy Cornbread
Updated Nov 21, 2025
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This easy cheesy cornbread is soft, moist, and packed with melty cheddar cheese in every bite. It comes together in one bowl, bakes up golden and tender, and makes the perfect side for everything from chili to roast chicken. Ready in about 30 minutes!
Let’s talk about cheesy cornbread – because if there’s one side that can turn a simple dinner into a cozy, crowd-pleasing feast, this is it. This recipe is everything I want in a cornbread: moist (dry cornbread is a no-go for me, unless we are talking about stuffing), a little crumbly in the best way, and loaded with sharp cheddar cheese so you get that golden, melty goodness in every bite.
It’s perfect alongside a bowl of chili, next to a pile of ribs, or just eaten warm with a smear of butter. And yes, it’s a one-bowl, 30-minute, no-stress situation, because you have enough to do.
And there is (in my opinion) nothing better with a bowl of soup than a slab of cornbread, with those gorgeous crispy edges created by the hot cast-iron skillet.
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What's In This Post?
Cheddar Cornbread: This cornbread has a great crust from being made in a skillet and a hefty dose of cheddar for added interest.
Why You’ll Love This Cheesy Cornbread
- One bowl, no mixer needed
- Incredibly moist with a tender crumb
- Loaded with real sharp cheddar cheese
- Customizable with add-ins like jalapeños or scallions
- Perfect side dish for chili, soup, or BBQ
- Basically, as easy as a mix!
Ingredients
- Unsalted butter
- All-purpose flour
- Yellow cornmeal – Be sure to buy pure yellow cornmeal, not a cornmeal mix, for this recipe. The mixes include extra ingredients that are not really needed.
- Baking powder – Gives the bread its rise. If you don’t have it on hand, there are a couple of baking powder substitutes you can try with baking soda.
- Sugar
- Kosher salt
- Cayenne pepper – For a little kick; use as much or as little as you like.
- Shredded cheddar cheese
- Eggs
- Buttermilk – Like baking powder, there are a few buttermilk substitutes you can use…Got any lemon juice or vinegar around? You’re all set!
Cheddar Cornbread in a Cast Iron Pan
There is a reason that cooks have long reached for their cast-iron skillets when making cornbread. 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.
How to Make Cheesy Cheddar Cornbread
- Melt the butter: Preheat the oven to 400 degrees F. Place the butter in a cast-iron skillet and let it melt in the oven until just light brown.
- Mix the dry ingredients: While the butter melts, mix flour, cornmeal, baking powder, sugar, salt, and cayenne in a large bowl. Stir in the cheese.
- Mix the wet ingredients: In a small bowl, mix the eggs and buttermilk together with a fork.
- Mix the cornbread batter: Swirl the butter around the pan once it’s melted, being sure it coats the sides, too. Stir all but a couple of tablespoons of butter into the buttermilk bowl. Then, mix the buttermilk into the flour, just until combined.
- Bake: Scrape the batter into the hot butter-coated pan, and smooth out the top before adding the remaining cheese on top. Bake for 22 to 25 minutes, until a skewer or toothpick comes out clean and the cornbread starts to pull away from the pan.
- Cool and serve: Set the pan on a wire rack to cool a bit. Serve warm or at room temp, cutting it into squares or wedges.
How to Store and Reheat
- Store: Keep leftovers covered at room temp for 2 days, or refrigerate for up to 4 days.
- Freeze: Wrap leftovers or individual slices and freeze for up to 2 months.
- Reheat: Warm in the microwave for 20-30 seconds or heat in the oven at 300 degrees F until heated through (best to recrisp the cornbread).
Variations
- Jalapeño Skillet Cornbread – Add 1 minced jalapeño for a spicy kick (keep the seeds for even more heat!).
- Corn Kernels – Fold in 1/2 cup of fresh or frozen corn for texture.
- Gluten-Free Option – Use a 1:1 gluten-free flour.
Soups That Go With Cheddar Cornbread
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Cheesy Cornbread in a Cast-Iron Skillet
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.
