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Cheesy Cornbread

cheesy cornbread

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Cheesy Cornbread
27th January, 2017

I love cornbread. I would eat it everyday if possible. I really would. And sourdough pretzels.

This recipe is variable. You can keep it cheesy, corny or hot with optional ingredients.


  • 375g plain flour
  • 225g cornmeal
  • 100g sugar
  • 100g grated cheddar cheese
  • 1 tsp salt
  • 4 tsp baking powder
  • 500ml milk
  • 100g butter, melted
  • 2 eggs
  • optionals:
  • small tin sweetcorn kernels
  • 75g jalapeno peppers, chopped


    Preheat the oven to 200 degrees

    Grease a 9in square baking pan with butter and flour the edges to stop it sticking when baking

    In a large bowl, add all the ingredients together. It will be quite stiff but it all needs to be combined so give it a good mix

    Pour into the prepared baking pan and bake for about 30 minutes

    The cornbread is ready when it has a golden colour and is springy to the touch and a skewer come out clean

    Allow to cool slightly before takkng out of tim and cutting