Best 14 Cheddar Cheese Corn Bread Recipes

CHEDDAR SKILLET CORNBREAD

Steps:

• Place butter in a 10-in. cast-iron or other ovenproof skillet. Place in a 400° oven until melted, 4-6 minutes., Meanwhile, in a large bowl, combine the cornbread mixes, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet. , Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cut into wedges., In a small bowl, cream butter and honey. Serve with warm cornbread.

CHEDDAR CHEESE CORNBREAD

Steps:

• Preheat the oven to 400F.
• Generously butter an 8 inch square baking pan.
• In a large bowl, stir together the cornmeal, flour, baking powder, sugar (if using) baking soda and salt.
• Mix in the buttermilk, eggs and melted butter.
• Stir in the corn kernels and cheese and scrape the batter into the prepared pan.
• Bake for 35-40 minutes, or until golden and a cake tester inserted in the center comes out clean.
• Let cool slightly in pan before serving.

CHEESE CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
• Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
• Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

JALAPENO CHEDDAR CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

CHEESY CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients; cut in shortening until the mixture resembles coarse crumbs. In a small bowl, combine milk and eggs; stir into dry ingredients just until blended. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with cheese. Bake at 400° for 25 minutes or until golden brown. Cut into squares.

CHEESY CORNBREAD

Steps:

• Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish.
• Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish.
• Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

CHEDDAR CORNBREAD

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk flour, cornmeal, sugar, baking soda, salt, and pepper; make a well in center of flour mixture. Add buttermilk and eggs to well, and whisk to loosen eggs. Gently incorporate dry ingredients, then mix in cheese.
• Place butter in a 9-inch cast-iron skillet; bake until butter is melted. Remove from oven, and tilt to coat bottom and sides.
• Pour batter into prepared skillet; bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cornbread cool in skillet at least 15 minutes before cutting. Serve warm or at room temperature. Wrap completely cooled bread in plastic, and store at room temperature up to 1 day.

SOUTHERN CORN BREAD WITH CHEDDAR

Steps:

• Preheat oven to 200°C (400°F).
• Pour the oil into a large 25 cm (10 in) cast iron pan and set aside.
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside.
• In another bowl, whisk together the butter, eggs, sour cream and milk. Fold in the flour mixture until just combined. Using a rubber spatula, stir in corn, bell peppers, jalapeño and cheddar. Do not overmix.
• Place the cast iron pan in the oven for 5 minutes to heat the oil. Remove the pan carefully from the oven and pour or spoon in the batter. Return to the oven for 40 minutes or until the centre springs back when touched. Cool for 10 minutes. Cut into wedges like a pie and serve.

CHEDDAR-BUTTERMILK CORN BREAD

Steps:

• Preheat oven to 400°F. Butter 8x8x2-inch metal baking pan. Whisk first 6 ingredients in medium bowl to blend. Mix in cheese. Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes. Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)

CHEESE MEXICAN CORN SPOON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat a skillet over medium-high heat and stir in ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. Fold in ground beef, 1/2 cup Cheddar cheese, and chiles; pour into prepared baking dish.
• Bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons Cheddar cheese on top. Continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. Serve warm.

LUCINDA'S CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 425 degrees.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapenos, if using.
• Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake, or the cornbread will be dry. Cut into wedges or squares and serve hot.

CHEDDAR BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 400°F Butter 8x8 baking dish.
• Sautee corn until lightly brown, set aside.
• Whisk first 7 ingredients in medium bowl to blend. Mix in cheese.
• Whisk buttermilk, eggs, and melted butter in another medium bowl to blend, then add corn.
• Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix. Transfer batter to prepared pan.
• Bake until bread is golden on top and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
• (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.).

CORN AND CHEESE BREAD

Steps:

• Preheat the oven to 400 degrees.
• In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda and buttermilk. Stir well and add the shortening and one-half cup of the cheese. Stir to blend.
• Meanwhile, put the butter in a nine-inch skillet, preferably of black iron. Place it in the oven and heat until the butter melts without browning.
• Pour the batter into the skillet. Sprinkle with the remaining cheese and bake 30 minutes or until the bread is firm and golden brown on top.

CHEDDAR CORN BREAD

Steps:

• Preheat oven to 425°F.
• Whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Add Cheddar and scallions and whisk until combined.
• Whisk together whole milk, buttermilk, eggs, and butter in another bowl, then add to cornmeal mixture and stir until just combined (do not overmix).
• Pour batter into a well-greased 9- by 2-inch round cake pan and bake in middle of oven until pale golden and a tester inserted in center comes out clean, 18 to 20 minutes.
• Cool corn bread in pan on a rack 10 minutes, then turn out onto rack and invert onto a plate before cutting into wedges.