Buttermilk Cheddar Cornbread


Well I made another batch of my crazy good fried chicken last night ( and I wanted to go a little traditional Southern in terms of sides. I was torn between cornbread and cheddar biscuits… Wait a second, why not have the best of both worlds!?

Cheddar Cornbread!

I must say, it came out pretty darn good. The cheddar is subtle, so if you want some serious cheesy action I’d recommend upping the dose in the recipe… but the flavors all really worked well together and it’s a nice moist cornbread, even day two!

Oh, and did I mention it’s super easy to make? It’s nearly impossible to mess this one up…

1c Cornmeal
1c All Purpose Flour
1/2c Granulated Sugar
3tsp Baking Powder
1tsp Salt
2 Large Eggs, beaten
1/4c Unsalted Butter, melted
2/3c Buttermilk
16oz Sweet Corn Kernels (if using canned then drain well)
1c Sharp Cheddar Cheese, shredded
1tbsp Unsalted Butter, melted, to brush bread during cooking

Heat oven to 400F.

Ok, so it really doesn’t get any easier than this. In a stand mixer combine the cornmeal, flour, sugar, baking powder and salt. Add the beaten eggs, buttermilk and melted butter and mix at medium speed until well blended. Add the cheddar cheese and corn, continue to blend on medium for another minute.

Grease an 8×8 baking pan with butter, oil, shortening or cooking spray. Pour your batter into the pan and bake for 20 minutes at 400F. Brush the top of cornbread with the melted tablespoon of butter and put it back in the oven for another 10 minutes. Once the time is up check the center with a tooth pick, if it comes out clean you’re done, if not then put it back in the oven for a few more minutes, checking periodically.

Allow to cool for at least 15 minutes before serving. Pair it with fried chicken, BBQ, or drizzle it with honey and have it for breakfast!


4 thoughts on “Buttermilk Cheddar Cornbread

  1. Another mouth watering recipe, and an easy one! I love the idea of cheddar in cornbread. I’m going to need a Pinterest board just for Perfect Pairings recipes!


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