I make this Cheesy Cornbread pretty much every Halloween! It’s a tradition I stared about 20 years ago, and haven’t stopped. It goes great with a bowl of soup or baked beans. And equally awesome with barbecue food like pulled pork. I served this with Bloody Mary Soup for my Halloween Dinner Party
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I remember the very first time I ever made it – none of us had even heard of cornbread (don’t forget we’re British – cornbread is a southern American staple!), let alone eaten it. I would describe this recipe as a savoury, yet slightly sweet cakey-bread… It’s really hard to describe it, but all I know is that we love it and my family go made if I say I’m not making it for Halloween!
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The ingredients needed to make this recipe are: cornmeal (in the UK you should find it down the World Foods aisle, that’s where I tend to find it!), flour, baking soda, baking powder, salt, sugar, eggs, buttermilk, melted butter, canned sweetcorn, and mature Cheddar.
It is really easy to make this cheesy cornbread – the dry ingredients are sifted together in one bowl, and the wet ingredients are whisked together in another bowl.
The dry ingredients then get added to the wet ingredients, and stirred just enough to combine. You don’t want to over mix it – I have no clue what the science is behind that, but it’s a thing!
Then canned sweetcorn and grated cheese is folded in and the mixture is poured into a lightly greased 9″ baking pan, and baked in a 190C/37F for 20 – 25 minutes until risen and golden.
When cooked, remove the cornbread from the baking pan and cut into pieces. I say about 12 in the recipe which you can print below, but cut any size pieces you like!
If saving for another day, cool on a wire rack and wrap up in baking parchment and place it in an airtight container to keep it fresh.
- 200g/7oz cornmeal
- 115g/4oz plain (all-purpose) flour
- 1 tsp baking soda
- ½ tsp baking powder
- 35g/1oz caster sugar
- 2 tsp salt
- 3 eggs
- 375ml/12fl oz buttermilk
- 85g/30z unsalted butter, melted and cooled slightly
- 160g/5½oz canned sweetcorn (drained weight)
- 75g/2½oz mature Cheddar, grated
- Pre-heat oven to 190C/375F/Gas 5.
- Grease a 9" baking pan.
- In a bowl sift together the cornmeal, flour, baking soda, baking powder, sugar, and salt
- In another bowl whisk together the eggs, buttermilk and cooled, melted butter.
- Add the dry ingredients to the wet ingredients and fold to combine.
- Stir in the sweetcorn and cheddar. Do not over mix!
- Pour the batter into the prepared baking pan and cook for 20-25 until risen and golden.
- Remove from pan and cut into pieces.
- Best served warm!
Store wrapped in baking parchment paper and in an airtight container to keep fresh for 1-2 days.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 226 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 69mg Sodium: 535mg Carbohydrates: 28g Fiber: 2g Sugar: 5g Protein: 7g