White Cheddar Cornbread
From game day chili to weeknight soups and stews, this savory cornbread is sure to become a staple.
Photo: MIlisa Armstrong
Cornbread is one of my favorite comfort foods. It goes with just about any dinner and is a must for fall chili, soups, and stews. Cornbread is also great for stretching a meal when you have hungry boys or a few extras at the table.
I generally like my cornbread a little on the sweet side, but today I'm sharing a savory version that is packed with flavorful white cheddar cheese.
My family was a little surprised at the first bite, it being so different than the cornbread they're used to. I watched for their reactions and all was silent. They were so busy eating, it took a while for one of them to speak up and declare it delicious.
Photo: MIlisa Armstrong
This recipe is quite simple and uses standard pantry ingredients—no need for that boxed mix! I feel pretty certain that once you try homemade cornbread and see how easy it is to make, you will be hooked!
Tip! The secret to cornbread with crunchy edges is to heat your baking pan (or cast iron skillet) while your oven preheats. A hot pan will ensure your edges crust nicely. You just have to be careful pouring the batter in and getting the pan into the oven. (I'm not even going to admit how many times I've forgotten the pan was hot!)
White Cheddar Cornbread
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
2 teaspoons kosher salt
1 cup milk
1/4 cup melted butter, divided
1 egg
1 heaping cup shredded white cheddar cheese
Preheat oven to 400 degrees F. Place an 8x8 baking pan in the oven while it preheats.
In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add milk, 2 tablespoons melted butter, egg, and shredded cheese. Mix together until smooth.
Photo: MIlisa Armstrong
Carefully remove preheated pan from oven and add remaining 2 tablespoons of butter. Pour batter over butter and smooth to edges evenly.
Bake for 18-20 minutes, or until edges are crisp and browned, and a toothpick inserted in center comes out clean. Slice into squares and serve with softened butter.
