Easy Buttermilk Cheddar Cornbread From Scratch

Name: Easy Buttermilk Cheddar Cornbread From Scratch
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 1 serving
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1/4 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cup cheddar cheese; 1 cup buttermilk; 2 egg; 1/4 cup butter

User Reviews

5

75 reviews

Excellent

Prep Time
5 mins
Cook Time
22 mins
Total Time
27 mins
Course
Side Dish
Cuisine
American

Easy Buttermilk Cheddar Cornbread From Scratch

Jack Kelley

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This cornbread combines the texture of traditional cornmeal with sharp cheddar cheese and buttermilk for a moist, slightly tangy loaf with a golden crust. It’s baked in a metal pan until the top is lightly browned and a tester comes out clean, producing a tender crumb well suited for pairing with soups or enjoying warm with butter. The recipe balances cornmeal and flour with leavening agents and sugar to achieve a pleasant rise and a slightly sweet flavor.

Description

Easy Buttermilk Cheddar Cornbread From Scratch features a base of all-purpose flour and cornmeal mixed with baking powder, baking soda, sugar, and salt. Sharp cheddar cheese adds a savory richness, while buttermilk and eggs contribute moisture and acidity that activate the leavening agents for a tender rise. Melted butter enriches the batter, enhancing the golden color and softness of the finished bread. The batter is combined gently to avoid toughness and poured into a buttered metal baking dish.

It bakes at a high temperature until the top is golden and a toothpick inserted in the center comes out clean, indicating a fully cooked crumb that is moist but not gummy. The cornbread is allowed to cool slightly to firm up before slicing and serving warm, allowing the cheddar to meld with the tender crumb. This cornbread pairs well with chili, soups, or barbecue.

Storing it at room temperature in an airtight container or wrapped in foil helps maintain freshness. Leftovers can be reheated gently to restore softness. The recipe’s straightforward mix of common ingredients makes it accessible without requiring complicated steps or unusual items.

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Ingredients

1 cup all-purpose flour 133 g
1 cup cornmeal 153 g
1/4 cup sugar 50 g
2 teaspoons baking powder 8 g
1 teaspoon baking soda 6 g
1 teaspoon salt 6 g
1 1/2 cup cheddar cheese grated sharp
1 cup buttermilk
2 egg large
1/4 cup butter melted, cooled slightly, salted

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Instructions

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Pre-heat oven to 400 degrees. Butter an 8X8 metal baking dish.
Mix the flour, cornmeal, baking soda, baking powder, sugar, and salt in a large bowl. In a separate small bowl whisk together the buttermilk, butter, and eggs.
Add the milk mixture to the dry ingredients, add the cheese and then mix until just it's all incorporated - don't over mix.
Pour into greased baking dish and bake until top begins to golden and tester comes out cleanly.
Cool a little in pan or on rack and serve warm.
Store in an airtight container or foil at room temperature.