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4.91 from 10 votes

Easy Buttermilk Cheddar Cornbread From Scratch

Easy, moist, cheddar-y Cornbread!
Course Side Dish
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Author Tracy


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cup grated sharp cheddar cheese
  • 1 cup buttermilk*
  • 2 large eggs
  • 1/4 cup salted butter melted, cooled slightly


  • 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.