A great way to up your cornbread is by adding a surprise layer of cheese in the middle. Pair this Cheese-Stuffed Cornbread with this Cherry Chipotle Chili and you’ve got a great meal!
Cornbread is one of those underrated things. Apart from the occasional corn muffin from Kenny Roger’s, I don’t think a lot of people on this side of the world actually eat cornbread much. I remember very vaguely having some from a Southern restaurant some time ago, with some maple syrup and their version of Buttermilk Chicken. It’s not a popular thing though.
Luckily, I’m not the type of person whose actions are dictated by what is trendy or in. I’m more motivated by my love and enthusiasm for something, regardless of how corny it might be. (Get it? Corny? Okay, nevermind.) That might be a good thing or a bad thing depending on whom you ask, but in the case of cornbread, I think it’s a good thing. If I wasn’t such a fan, I wouldn’t have discovered this Cheese-Stuffed Cornbread.
It might just be the king of all savory cornbreads.
I’ve made a good number of cornbreads and corn muffins before, but never did I think to add a surprise layer of cheese in the middle. Somehow, this Cheese-Stuffed Cornbread feels like a whole different thing entirely—more filling when you eat it because of the cheese, and also more satisfying because it’s savory enough on its own. I love how I get some stringy cheese and some bits of corn to chew on whenever I have a bite. I bet it would be amazing with the Cherry Chipotle Chili I made before.
[TRY ALSO: Cherry Chipotle Chili Recipe]
The recipe is pretty simple. As usual, you mix wet and dry ingredients separately before combining the two together. Toss in the corn at the last stage of mixing. If you really like having a lot to chew in your cornbread as I do, you can probably add about a quarter cup more of corn into the batter. Too much corn and the bread might not form properly since you also have a good amount of cheese in there.
As the last step, you layer the batter and the cheese in your pan, then bake. (I used Real California milk and cheese because I’m a fan.) I mean, it’s that simple. If you prefer pockets of cheese rather than a layer in the middle, you can mix the cheese with the corn ino the batter before pouring it into the pan. And have I mentioned this makes a pretty awesome breakfast with a side of sausages? Oh man.
I honestly don’t understand how I could be the only person in my family who loves corn as much as I do, but whenever I serve cornbread it gets sold out. 😉
For my Filipino readers, you might be wondering about that thing called cornmeal in the ingredients list below. You can actually buy it from Healthy Options, under the Bob’s Red Mill brand. They don’t sell it by small packs, so you will have leftovers after making this. I’ve chosen some of my favorite recipes involving cornmeal at the bottom of this post to help you finish up that bag! I just really want to spread this love of cornbread and corn muffins with everyone. Enjoy!
Makes one 9-inch cornbread, or 8 to 12 servings as a side
- 3/4 cup plain yogurt
- 1/4 cup milk
- ½ cup 1 stick unsalted butter, melted and cooled
- ¼ cup honey
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 1 cup fine yellow cornmeal
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup corn kernels from a can, drained
- 170 grams 6 ounces pepper jack cheese, cubed
- 1. Preheat oven to 375°F (190°C). Grease a 9-inch pan and set aside for a moment. (I used my ceramic dish from KitchenAid.)
- 2. In a medium bowl, combine yogurt, milk, butter, honey, and eggs. Whisk to combine fully.
- 3. In a separate large bowl, whisk together flour, cornmeal, baking powder and salt.
- 4. Pour the wet ingredients into this bowl and use a spatula to stir until small pockets of flour remain. Add in the corn and mix just until combined. Do not overmix.
- 5. Spread half of the batter into your prepared pan. Sprinkle the cheese on top in one even layer and cover with remaining batter.
- 6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should also be golden.
- 7. Let cool for 5 minutes before slicing. Serve warm with some fried chicken or chili.
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