Cheddar Cornbread

Cheddar cornbread is a twist on a Southern classic. It’s a little untraditional given the inclusion of a slight amount of sugar and a rather generous amount of cheese and, if you please, jalapeño.

Cheddar cornbread in a cast-iron skillet, cut into 8 wedges, with one wedge removed.

Cornbread takes on an even heartier, more substantial place at the table with the inclusion of cheese and, if you please, corn kernels and jalapeño.–Renee Schettler

Cheddar Cornbread Recipe

  • Quick Glance
  • (6)
  • 10 M
  • 55 M
  • Serves 6 to 8
5/5 - 6 reviews
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Preheat the oven to 425°F (220°C).

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.

Scoop into a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. (Do not overbake it or the cornbread will be dry.)

Cut into wedges or squares and serve hot. Originally published February 6, 2010.

Print RecipeBuy the Mad Hungry: Feeding Men and Boys cookbook

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Recipe Testers' Reviews

Super easy and the crunchy edges were oh-so-delicious. My only addition, as I am a salt lover, would be a bit more salt, perhaps 1 1/2 to 2 teaspoons in total. The addition of corn helped to keep the cornbread moist and, although the recipe calls for Cheddar, next time I’ll try it with Pepper Jack for an extra kick.

It’s wonderful reheated in the oven with a huge pat of butter on top and served with a big bowl of chili. I had two leftover pieces, which I crumbled into a meatloaf for an unexpected burst of flavor and texture.

This is a good, solid corn bread recipe. The addition of the cheese and corn make it more substantial than the usual. I'd use more salt in this recipe—perhaps not adding the jalapeños changed a delicate balance that calls for more salt?

The timing was just about perfect—just under 35 minutes in a seasoned cast iron skillet. The crust was crunchy while the inside was soft and full-flavored with the corn and cheese. I might even experiment and add more of the cayenne but as I was making this as a go-along for the Spicy Tomato and Blue Cheese Soup, I decided that was enough heat in one meal without adding more to it.


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  1. Delicious! It’s filed under “DO OVER,” for my best recipes. The crust was nice and crispy and the cornbread tasted terrific! Thank you.

  2. I made this recipe and I found the texture and taste to be good. I would increase the salt and sugar a bit in my next batch though. It was a little bland.

    1. Hi Jen, yep, taste is a personal thing. So glad that you know to tweak them next time to match yours.

  3. I made this after looking at several different jalapeno cornbread recipes online. My family LOVED it. I may have added a few more jalapenos than the recipe called for because my bunch love HOT, but they said this is the best cornbread they have ever eaten. Very easy, perfect directions. Try it, I know you will like it!

    1. Lovely to hear it, Diana. We couldn’t agree more, it’s our default cheese cornbread as well…but always swell to hear when others feel the same! Thanks for letting us know.

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