Soups & Stewsbiggerbolderbaking
Cheesy Cornbread
My Cheesy Cornbread is ultra-moist, rich with cheddar and sour cream, perfect with chili, easy to make, and freezer-friendly for busy days.
⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Cheesy Cornbread
2
Pre-heat the oven to 400°F (200°C). Butter and line a 9x13 inch (23x33cm) baking pan. Set aside.
3
In a large bowl stir together the cornmeal, baking powder, salt and pepper.
(16 ½ oz/465 g) fine yellow cornmeal3 cupsbaking powder4 teaspoons(16 oz/450 g) sour cream2 cups(6 oz/170 g) plus ½ cup (1 ½ oz/43 g) shredded sharp cheddar cheese2 cupssalt2 teaspoons
4
Add in the eggs, sour cream, buttermilk and melted butter and whisk until combined.
(16 ½ oz/465 g) fine yellow cornmeal3 cupslarge eggs (, at room temperature)4(16 oz/450 g) sour cream2 cups(6 oz/170 g) plus ½ cup (1 ½ oz/43 g) shredded sharp cheddar cheese2 cups
5
Fold in 2 cups (6 oz/170 g) of the cheddar cheese, then spoon the mixture into the prepared pan.
6
Sprinkle the remaining ½ cup (1 ½ oz/43 g) of cheddar cheese on top.
7
To Bake the Cheesy Cornbread
8
Bake for ⏱️ 30-35 minutes, until golden on top and a tester inserted in the center comes out clean.
9
Let cool for ⏱️ 10 minutes before cutting and serving.
10
Store leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes really well for up to 8 weeks.
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