Old Fashioned Cornbread with Cheddar Cheese

Four pieces of Easy Cheddar Cornbread on a plate on top of a napkin with a knife.

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A soft, fluffy cornbread with fresh kernels and sharp cheddar cheese. Serve with chili or a summer barbeque!


  • Butter for greasing pan
  • 3 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 2 cups half-and-half or whole milk
  • 2 cups fine yellow cornmeal
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1 cup fresh corn kernels (from 2 ears); or 1 cup frozen, unthawed kernels; or well-drained canned corn kernels
  • 1 cup freshly grated sharp cheddar cheese, or any other cheese you like


  1. Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Butter a 9×13 inch baking pan and set it aside.
  2. Break the eggs into a medium-size bowl and whisk until just combined. Add the butter, half-and-half and whisk well.
  3. Place the cornmeal, flour, salt, baking powder, and sugar in a large bowl and whisk to combine well.
  4. Add the egg mixture to the cornmeal mixture and stir with a rubber spatula until partially combined. Add the corn kernels and cheese and stir until just combined. Do not over mix the batter or the corn bread will be tough. Spoon the batter into the prepared baking pan and smooth the surface (the batter, will be very thick).
  5. Bake the cornbread until it is lightly golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes. Serve warm. 


The cornbread tastes best the day it’s made, but it can be stored in an airtight container and refrigerated for up to 3 days. Reheat it in a microwave for about 20-30 seconds or in a preheat 350 degree F oven for 5 to 10 minutes.

Keywords: homemade cornbread, sweet cornbread, cheddar cornbread