Easy Buttermilk Cheddar Cornbread From Scratch
Make your own Easy Buttermilk Cheddar Cornbread From Scratch with just a few easy ingredients and less than 30 minutes!
Warm, fresh out of the oven Easy Buttermilk Cheddar Cornbread From Scratch! Is there anything more comforting? How about the fact that this is so easy and fast that it can be made in 30 minutes on a busy weeknight? That’s a win-win in my book.
Ingredients Needed
As with all of our recipes, this is full of only whole ingredients. And this homemade cornbread uses pretty standard ingredients.
No buttermilk? No problem! Did you know you can make your own Homemade Buttermilk in 5 minutes?
Then of course, if you’re going to use cheddar, do yourself a favor and make sure it’s Tillamook Sharp Cheddar.
Easy to Make
Step 1: Mix the dry ingredients together.
Step 2: Add the whisked egg and milk.
Step 3: Mix it all together.
Tip: But just a QUICK mix. The key with homemade cornbread is not to over-mix it. The more you mix a dough the more it develops the gluten which is what makes it tougher, which is exactly what you don’t want for a soft, moist cornbread like this!
Step 4: Bake!
Easy Buttermilk Cheddar Cornbread From Scratch! Fluffy, moist, and packed full of cheddar! It’s all you could ever ask from a cornbread, am I right?
We had this with some Slow Cooked From Scratch Pulled Pork Sandwiches that were made with some of my hubby’s amazing Whiskey BBQ Sauce From Scratch! It was the perfect touch for a Crock Pot dinner.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Equipment
- 8X8 baking dish
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 grated sharp cheddar cheese
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup salted butter melted, cooled slightly
Instructions
- 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.
Tangy taste with rich cornmeal flavor. Could not taste cheese much. All in all, very good!
I never tried the cornbread, but your recipe looks so tempting and super easy. Besides, I love the combo of cheddar and buttermilk and I can’t wait to re-create this bread on weekends. Thank you for posting!
My boyfriend and loved it! I didn’t have enough cheddar on hand so I used some pepper jack, too. The tang of the buttermilk really added a nice flavor. I think the only thing I’d do differently next time is add a little less salt for my taste. I will definitely be making this again.
Hi Stefanie, that’s so great to hear – thank you so much for sharing!
Delicious! Turned out perfect, moist with a nice crispy edge. I’ll make this again. Thank you!
I always cheat and use a box mix but you make it look so easy I have to try it. I love the addition of cheddar and I know my kids would gobble this up!
Cornbread is such a tasty classic. And yours looks so good.
This bread sounds and looks so good! I’ve never made cornbread but I happen to have some buttermilk in my fridge so I’m going to give this a try.
It’s a great way to use up some of that leftover buttermilk! Enjoy!