This is the Best Cheesy Cornbread loaded with savory butter and sharp cheddar cheese! This naturally gluten free cornbread is perfect with your favorite soup!
The Best Cheesy Cornbread
When I say this is the best cheesy cornbread I do not take that lightly! This cornbread is moist, buttery and packed with cheese. It is perfect on it’s own but it is especially delicious paired with my favorite Collard Green and Black Eyed Pea Soup! This cornbread is good baked in any dish, but it is excellent when baked in cast iron!
What ingredients do you need to make gluten free cornbread?
Many cornbread recipes use self rising cornmeal mix, which is a mixture of cornmeal, flour and rising agents. It is important to note that this recipe uses simple cornmeal with nothing else added. This makes the cornbread have an extra crusty texture along the edges and also makes it completely gluten free.
- Butter
- Yellow Cornmeal
- Baking Powder
- Salt
- Pepper
- Buttermilk
- Eggs
- Sour Cream
- Sharp Cheddar Cheese
How do you make cheesy cornbread?
Heat the oven to 400 degrees. Place the butter in the cast iron skillet and put in the oven while it preheats, remove when butter has melted.
In a large mixing bowl combine the cornmeal, baking powder, salt and pepper. Mix in the buttermilk, eggs and sour cream. Carefully pour the melted butter into the mixture, leaving some in the pan so it is greased. Fold in the cheddar cheese.
Spoon the mixture into the hot cast iron skillet, place in the oven and bake 18-20 minutes if using smaller individual molds or 26-30 minutes if baking in one single large cast iron skillet.
Why is cornbread better in a cast iron skillet?
Cast iron and cornbread have become synonymous with one another because the thick, heavy bottom cast iron helps to provide the perfect crispy crust. You can achieve a perfect crispy cornbread crust by preheating your skillet in the oven.
For this recipe I actually put my butter in the cast iron then place it in the oven and it allows the butter to melt and the skillet to get piping hot. Make sure you carefully pour the cornbread in the ultra hot buttered skillet to get the perfect crispy edges!
What should you serve with cornbread?
As I mentioned, I love to serve piping hot cornbread with a warm bowl of soup. The combination is so comforting to me. Some of my favorite easy soup recipes are:
I also think this goes great with more traditional meals like these Perfect Blackened Pork Chops, or these Sausage and Cabbage Foil Packs!
The Best Cheesy Cornbread
Ingredients
- 4 tablespoons butter
- 1½ cup yellow cornmeal NOT self rising cornmeal
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon black pepper
- ¾ cup buttermilk
- 1 cup sour cream
- 2 eggs beaten
- 1¼ cup sharp cheddar cheese shredded
Instructions
- Heat the oven to 400 degrees. Place the butter in the cast iron skillet and put in the oven while it preheats, remove when butter has melted.
- In a large mixing bowl combine the cornmeal, baking powder, salt and pepper. Mix in the buttermilk, eggs and sour cream. Carefully pour the melted butter into the mixture, leaving some in the pan so it is greased.
- Fold in the cheddar cheese. Spoon the mixture into the hot cast iron skillet.
- Place in the oven and bake 18-20 minutes if using smaller individual molds or 26-30 minutes if baking in one single large cast iron skillet.