Cheese Cornbread

This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.
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  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 8 servings
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8 tablespoons unsalted butter, melted, plus more for buttering the pan

1 1/4 cups stone-ground cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

2 large eggs

1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded

1/2 cup grated Parmesan


  1. Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
  2. Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
  3. Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.