Moist Cornbread With Cheese: A Southern Comfort Classic

Cornbread has always been a staple in my family, a humble yet essential dish that brings back memories of Sunday suppers and holiday gatherings. I still remember the first time I tried to make cornbread from scratch with my grandmother. I stood on a stool beside her as she showed me how to measure the ingredients, carefully combining them in her well-worn mixing bowl. The aroma that filled the kitchen as it baked was intoxicating, a promise of the warm, comforting goodness to come. This cheesy cornbread recipe is a tribute to those cherished moments, a simple yet delightful way to elevate a classic dish.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 6
• Dietary Type: Not Gluten-Free

Ingredients

• 4 tablespoons bacon grease or 4 tablespoons canola oil
• 1 1/3 cups cornmeal
• 2/3 cup bread flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup light brown sugar
• 2 large eggs
• 1 cup nonfat milk
• 2/3 cup plain yogurt
• 1 cup sharp cheddar cheese, grated
• 1/2 cup Monterey Jack pepper cheese, grated

Equipment Needed

• 10″ cast iron skillet
• Large mixing bowl
• Small mixing bowl
• Whisk
• Measuring cups and spoons
• Grater

Instructions

1. Begin by preheating your oven to 425 degrees Fahrenheit. This high temperature is crucial for creating that beautiful golden-brown crust and ensuring the cornbread cooks evenly.

2. While the oven is preheating, place the bacon grease (or canola oil) into a 10-inch cast iron skillet.

3. Once the oven reaches 425 degrees F, carefully place the skillet inside and allow the bacon grease to melt completely. This usually takes about 10 minutes. The hot skillet and melted fat will help create a wonderfully crispy crust on the bottom of the cornbread.

4. While the skillet is heating up, prepare the dry ingredients. In a large mixing bowl, combine the cornmeal, bread flour, baking powder, baking soda, salt, and light brown sugar. Whisk these ingredients together until they are evenly distributed.

5. In a separate, smaller bowl, whisk together the wet ingredients: the eggs, nonfat milk, and plain yogurt. Ensure the mixture is smooth and well combined. The yogurt adds a lovely tang and contributes to the cornbread’s moistness.

6. Now, it’s time to combine the wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix the batter. Overmixing can lead to a tough cornbread. A few lumps are perfectly fine.

7. Add the grated sharp cheddar cheese and Monterey Jack pepper cheese to the batter. Stir until the cheese is evenly distributed throughout. The combination of these two cheeses adds a delicious flavor and melty texture to the cornbread.

8. Carefully remove the hot skillet from the oven. Pour the cornbread mixture into the hot skillet, spreading it evenly.

9. Return the skillet to the oven and bake for 15-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Keep a close eye on it during the last few minutes of baking to prevent it from burning.

10. Once baked, remove the skillet from the oven and let the cornbread rest for 10 minutes before serving. This allows the cornbread to set slightly and makes it easier to slice.

Expert Tips & Tricks

• For an even richer flavor, use rendered bacon fat instead of store-bought bacon grease.
• If you don’t have a cast iron skillet, you can use a well-greased 9-inch baking pan. The cooking time may vary slightly, so keep an eye on it.
• To prevent the cornbread from sticking to the skillet, make sure the skillet is well-seasoned or greased generously with butter or shortening.
• Don’t be afraid to experiment with different types of cheese! Pepper jack, Colby jack, or even a little crumbled feta would be delicious additions.
• For a sweeter cornbread, increase the amount of brown sugar to 1/2 cup.
• If you want to add some extra texture and flavor, consider adding a handful of chopped jalapenos or some cooked, crumbled bacon to the batter.

Serving & Storage Suggestions

This moist cheesy cornbread is best served warm, straight from the oven. It pairs perfectly with chili, soups, stews, barbecue, or any Southern-style meal. You can also enjoy it on its own with a pat of butter or a drizzle of honey.

Leftover cornbread can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat, simply wrap the cornbread in foil and warm it in a 350-degree Fahrenheit oven for about 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it may become slightly less crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	439.1 kcal	N/A
Calories from Fat	192 g	44%
Total Fat	21.4 g	32%
Saturated Fat	10.4 g	52%
Cholesterol	111.2 mg	37%
Sodium	865.4 mg	36%
Total Carbohydrate	47.4 g	15%
Dietary Fiber	2.4 g	9%
Sugars	15.6 g	62%
Protein	15.1 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the bread flour with a gluten-free all-purpose flour blend. Ensure the baking powder is also gluten-free.
• Dairy-Free: Replace the nonfat milk with almond milk, soy milk, or oat milk. Use a dairy-free yogurt alternative and a dairy-free cheese substitute.
• Spicy: Add 1/4 cup of finely chopped jalapenos to the batter for a spicy kick.
• Herbed: Mix in 2 tablespoons of chopped fresh herbs, such as rosemary, thyme, or sage, for an aromatic twist.
• Sweet Corn: Add 1/2 cup of drained, canned sweet corn kernels to the batter for added sweetness and texture.

FAQs (Frequently Asked Questions)

Q: Can I make this cornbread ahead of time?
A: Yes, you can prepare the batter up to 24 hours in advance. Store it covered in the refrigerator and bake as directed when ready. You may need to add a minute or two to the baking time.

Q: Why is my cornbread dry?
A: Overbaking is the most common cause of dry cornbread. Be sure to check it for doneness after 15 minutes and remove it from the oven as soon as a toothpick inserted into the center comes out clean. Also, avoid overmixing the batter, as this can develop the gluten in the flour and lead to a tougher, drier texture.

Q: Can I use self-rising cornmeal?
A: If using self-rising cornmeal, omit the baking powder, baking soda, and salt from the recipe.

Q: What kind of yogurt should I use?
A: Plain yogurt works best in this recipe. You can use either regular or Greek yogurt, but if using Greek yogurt, you may need to add a tablespoon or two of milk to thin the batter slightly.

Q: Can I freeze the cornbread?
A: Yes, you can freeze baked cornbread. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Final Thoughts

This cheesy cornbread is a guaranteed crowd-pleaser, perfect for any occasion. Its moist, tender crumb, savory cheese flavor, and crispy crust make it irresistible. Don’t be afraid to experiment with different cheeses and add-ins to create your own unique version. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of Southern comfort! I hope you enjoy this recipe as much as my family and I do. Please share your feedback and any variations you try – I’d love to hear about your cornbread creations! Pair it with a hearty bowl of chili for the ultimate comfort meal.