This easy cheesy cornbread recipe is everything you want from a quick homemade bread - fluffy inside, golden outside, and packed with flavour. It's made from scratch (so ditch the box mix!) yet still comes together in minutes.
No yeast, no sugar - just simple ingredients, wholesome comfort and a cheesy crust that'll have everyone asking for seconds.
Moist Cheesy Cornbread Recipe That's Healthier
This moist cheesy cornbread recipe is so handy to have up your woolly sleeve in winter. It's so easy, there's no need for any box mix!
This version skips the sugar found in many American recipes - and you won't miss it. The corn itself is naturally sweet, so why hide that? Plus, using milk or buttermilk instead of water gives a creamier texture and better rise. Healthier and tastier? Yes, please. I initially took inspiration from this cheesy Jalapeno soda bread recipe by Camilla who made hers with beer - instead I've switched it out with buttermilk.
I use a simple non-stick cake tin instead of a cast-iron skillet - it pops out perfectly every time. You could use a baking dish but this makes the batter slightly less crispy so may need a few more minutes of baking. Add a quick topping of red onion, bell pepper, and corn for a gorgeous colour and roasted sweetness.
What You' ll Need - Cheese Cornbread Ingredients
This cheesy cornbread recipe just requires pantry staples and popular ingredients usually on hand in the fridge. You'll need:
- Cornmeal - this is the meal (or flour) made from ground dried field corn kernels, so it's gluten free. In France, you'll find it as farine de maïs. Not to be confused with cornflour, which (like arrowroot) is a concentrated powder to thicken sauces and soups.
- All-purpose flour - for structure.
- Baking powder + bicarbonate of soda - we don't use yeast so to make cornbread rise quickly, use a mixture of baking powder, baking soda (see more on FAQ) and salt.
- Buttermilk (or milk with lemon juice) - richer than water and key for a tender crumb.
- Egg - for binding.
- Cheese - try Gruyère, Comté, mature/sharp cheddar, or Mimolette for extra flavour.
- Topping - Fresh corn (or frozen/canned), red onion and bell pepper, olive oil, smoked paprika and fresh herbs.
What's the Secret to Perfect Cornbread?
The secret lies in balance:
- Use milk or buttermilk instead of water for a softer, more cohesive crumb.
- Don't overmix - keep it light.
- Skip the sugar - the natural sweetness of corn (and caramelised onions if using) does all the work.
- Finally, bake at a high enough temperature so it rises quickly and gets that golden, crispy edge.
How to Make This Easy Cheesy Cornbread
Prepare the topping: Fry onion and pepper in a little olive oil for about 10 minutes until translucent. Add corn and smoked paprika.
Preheat the oven to 200°C/400°F.
Make the batter: In a large bowl, mix the dry ingredients (cornmeal, flour, baking powder, soda, salt, herbs) and the cheese. Stir to blend in the wet ingredients: egg and buttermilk until smooth.
Bake: Oil a 24cm (9 inch) cake tin, pour in the batter and bake for about 15 minutes or until lightly browned.
Top and finish: Spoon over the vegetables, return to the oven, and bake another 15 minutes. Remove and cool on a wire rack.
Serve warm and watch it disappear.
How to Jazz Up Cornbread
Whether you make it from scratch or use a box of Jiffy mix, these ideas add serious flavour:
- Roast corn, red, yellow or green onions, and bell peppers on top for a savoury twist - and it keeps your cornbread moist.
- Add a pinch of smoked paprika, chili powder or fresh herbs like thyme or rosemary.
- Want heat? Substitute bell peppers for jalapeños or green chiles for an easy cheesy cornbread with jalapeños.
- Sprinkle extra cheese before baking for a bubbly golden crust.
Even if you're using a box cornbread mix, these quick tips will turn it into something gourmet.
FAQ: Cornbread Secrets
Why put baking soda in cornbread?
It reacts with the acidity of buttermilk to create air bubbles, helping your cornbread rise higher and stay light.
How to make cornbread rise higher?
Use fresh baking powder and soda, don't overmix, and make sure your oven is properly preheated. The milk (or buttermilk) also helps with structure and lift.
Why put sugar in cornbread?
Exactly - why? There's really no need otherwise it goes better with pudding! Corn is naturally sweet enough. By skipping sugar, you'll actually taste the corn (and the cheese) more clearly.
Serving Ideas
Serve cheesy cornbread warm from the oven with soups, stews or salads. It's a great side dish for Thanksgiving, also good with:
- simple green salad or broccoli hummus
- creamy corn soup or leek and potato soup
- Corsican veal stew or Blanquette de veau
It's hearty enough for lunch yet light enough as a side - no one will miss the sugar.
Love cheese and corn? Then make this creamy corn polenta (gluten-free).
Cheesy Cornbread
Equipment
- 24cm / 9 inch cake tin non-stick and preferably with a loose base
Ingredients
- 150 g (5.5oz / ¾ cup) cornmeal (farine de maïs in France)
- 100 g (3.5oz / ¾ cup) plain flour all-purpose
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt fleur de sel or Kosher salt
- 1 teaspoon rosemary or thyme finely chopped
- 100 g (3.5oz/ 1¼ cups) Gruyère, Comté or cheddar cheese grated
- 1 egg organic
- 340 ml (12oz/ 1.4 cups) buttermilk* (or milk with 2 tablespoon lemon juice) SEE NOTES
Topping
- 1 cob fresh corn kernels (250g or small tin sweetcorn)
- 1 red onion finely sliced
- 1 red pepper roughly chopped
- 2 tablespoon olive oil extra virgin
- ½ teaspoon smoked paprika optional
- 1 teaspoon salt (fleur de sel) for sprinkling before serving
- few turns of the peppermill to taste
Instructions
- Prepare the topping: fry the red onion and pepper in one tablespoon of the olive oil for about 10 minutes over a medium heat until translucent (not browned). Add the corn and smoked paprika.Preheat the oven to 200°C/400°F (180°C fan/Gas 6).
- Meanwhile, make the batter: in a large mixing bowl sift in the cornmeal, flour, baking powder, baking soda, salt, grated cheese and rosemary. Using a large spoon, gradually mix in the egg and buttermilk until smooth.
- Oil the cake tin with the other tablespoon of olive oil and pour in the batter. Bake for about 15 minutes or until lightly browned.
- Remove from the oven, top with the corn, onion and pepper mix. Return to the oven and bake for another 15 minutes.
- Leave to cool slightly in the tin then remove and enjoy while still warm.
Notes
This post was first published 6 March 2018 but is now completely updated.
Christina Conte
Yes! I'm sure this is perfectly seasoned and delicious with the sweetcorn, sweet pepper and onions! Fabulous addition with so many soups and salads! Thanks, Jill!
Jill Colonna
Thanks Christina. It's a good excuse to eat our veggies!
Camilla Hawkins
Your cornbread looks so pretty and I bet it tastes amazing. Always good to use up ingredients before they pass their best! Thanks for the shout out for my soda bread!
Jill Colonna
Great pleasure, Camilla. Getting rather hooked on these quick breads!
Liz
Your cheesy cornbread would hit the spot today! It's COLD and snowy, and this beauty is pure comfort food!
Jill Colonna
My goodness, Liz. Snow again? Let's hope that Spring is on its way soon for you. Enjoy the recipe.
Thomasina
It's amazing what we have in our cupboards when we are snowed in. What super ideas you have Jill so thank you for sharing. I love cheese scones so this will be on my list to try out.
Jill Colonna
Thanks, Thomasina - hope you try this and the scones. So much better when it's homemade - and you know what's in it!
Cheryl Turner
Sounds so yummy. I can't wait to try. I think my family will really enjoy this. Thank you
Jill Colonna
It's a real pleasure, Cheryl. Enjoy the recipe!
Tracy
Having lived in the USA for the past 11 years I just can't wrap my head around corn bread. With it being so sweet my husband and I both agree that it should be called corn cake. It's a rather odd one !
Now your savoury recipe looks like a delicious option. I might even venture into the realm of cornbread with this one.
Thank you !!!
Jill Colonna
I'm exactly the same but I haven't lived in the USA. Thankfully we think alike and agree - it should be corn cake! Hope you try this recipe, Tracy. I was a bit hesitant to post this, thinking people would go crazy without the sweetness.
Christina | Christina's Cucina
This looks fabulous, Jill, and so much better than going out on the slippery pavements and risking a fall! Sometimes it's nice being "stuck inside" as it gives you the excuse to not go out for anything! 🙂 I still haven't tried your cheese scones and have a gruyere cheddar mix that I spied at TJs and I LOVE it! Might be a good one to use for any of your cheesy bakes! Thanks for another great recipe!
Jill Colonna
Thanks so much, Christina. Well I hope you make them - a gruyere and cheddar mix? Now that sounds interesting. Sounds like a real French-British concoction that's perfectly suited here!
Betty
Jill, This looks just great and will try it soon! Even though a lot of recipes (including my very favorite) for cornbread here in the U.S. includes sugar, I agree with you completely about omitting it when adding savory ingredients. My husband likes the addition of cheese and jalapenos (the spicier, the better, for him!) and so I make the savory version then! I still love my sweeter version when plain!
Jill Colonna
Well I'm so glad I haven't offended leaving out the sugar when adding the vegetables, Betty. Reassuring, thanks. And yes, I imagine as plain the sugar will be just perfect. Hope you try this!
Linda
Looks scrummy BUT can I swap cornmeal for ordinary flour? I love everything of plant origin except cornmeal, so no Doritos for me. But I do want to make this!!
Jill Colonna
Of course you can swap it for normal flour. But then I'd call it Cheesy Red Onion Pepper Quick Bread! 🙂
Linda
Do you think spelt flour might be a more interesting replacement?
Jill Colonna
I certainly sounds an interesting replacement (épautre in French), as it will give it a nutty taste, something completely different. If it's just the taste of corn you don't like then just regular flour - or why not chestnut flour (but I'd swap the quantities so that normal flour outweighs the regular flour, since it's rather overpowering). I don't know really, as it's cornbread with a sweetish angle since it's ground dried corn. What about polenta?