a great side: cheesy cornbread

I’m not a huge fan of cornbread. It can be dry or too moist or even greasy. But sometimes cornbread can be perfect, especially when served with a really spicy vegetarian chili or a colourful black bean salad. For me, it’s something that doesn’t stand up too well on its own, but it sure makes a great accompaniment.

This cornbread isn’t too sweet or heavy. Its got a nice bit of texture from the frozen corn and the cheese is always a nice touch! Plus, it’s super quick to whip up a batch in time for dinner. Don’t have buttermilk, just use milk plus a teaspoon of vinegar for the same effect (or mix a little plain yogurt into the milk). Leftovers can be eaten cold from the fridge, but I like it best heated up in the oven for a bit just so the sides can get nice and crisp.

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22 comments to “a great side: cheesy cornbread”

  1. 1
    Beth   September 2, 2008 at 1:13 pm

    Yum – I love cornbread, especially with cheese! Great recipe

  2. 2
    Bijoux   September 2, 2008 at 4:18 pm

    Cornbread is a old time favourite of mine.I especially enjoy the crunchy bits stuck to the pan and warm out of the oven with some butter on it. Oh boy!! I’ve made it with cheddar and I’ve also made it with jalapenos. It’s such a quick and easy way to liven up a bowl of chili in the Fall or Winter.

  3. 3
    eatme_delicious   September 2, 2008 at 5:05 pm

    Oh yum! I just made cornbread today too but mine doesn’t have cheese in it. I’m loving yours!

  4. 4
    Rachael M.   September 2, 2008 at 6:45 pm

    I can’t help but be tickled at your usage of Maple Syrup in something called “cornbread.”

    My husband and I – both born and raised southerners (he from SC and me from AL) have a disagreement on cornbread and what is allowed to be in it. For me, there is nothing sweet about cornbread. It can have cheese and chunks of corn and sour cream and jalapenos and a LOT of things added to it, but sugar should never, ever be one of those things.

    We have literally had loud, yelling arguments over this point.

    We finally agreed that the name “cornbread” is what is the problem and the “stuff with sugar in it” just needs a new name. :-D

    Anyway – your “Stuff with sweet stuff in it” looks yummy and I’m sure it tastes delicious. :-D

  5. 5
    kickpleat   September 2, 2008 at 7:13 pm

    thanks beth!

    bijoux, we had a bit of a cool spat, weather-wise and this (and some chili) was just the fix.

    eb, i hope so. i don’t think this is traditional in anyway, but it sure is tasty!

    thanks eatme!

    rachael, i’ve had some crazy-sweet cornbreads in the past and have hated them. i really like the minimal amount of sweetness here…it works! really :)

  6. 6
    EB   September 2, 2008 at 5:03 pm

    oh that looks delicious! My family is from the south (US) and I grew up with cornbread. This looks like it would make my grandma proud.

  7. 7
    maris   September 2, 2008 at 8:48 pm

    I never thought of putting maple syrup in cornbread. I use honey sometimes but I love maple-flavored anything so that sounds right up my alley.

  8. 8
    Maija   September 3, 2008 at 4:39 pm

    I make a recipe very similar – except I think mine calls for creamed corn but no maple syrup (which probably equal out in sweetness). It’s really delicious – I like to put a big wedge in a bowl, then pour chili over top.

    Yum – warm soups are one of the things that help me accept the cold gray days of winter (plus roasted squashes – butternut, spaghetti, etc). I’m really not ready for summer to finish this year.

  9. 9
    Judy's Nutrition   September 3, 2008 at 7:50 pm

    I don’t have much experience with cornbread. I have made it a few times, and it’s been ok but I don’t even know if I am making it right since I have nothing to compare it to. This looks delicious though, I may have to try it :)

  10. 10
    I am a Tornado ~ proven fact!   September 3, 2008 at 1:04 pm

    MAN! I LOVE cornbread; sweet or tangy, with veggie chili or barbeque, alone with jam or butter, sliced, diced, or crumbs! I love cornbread! THANKS much for this recipe!

  11. 11
    Cakespy   September 3, 2008 at 9:15 pm

    I on the other hand LOVE cornbread–it’s one of my favorite foods in the world! And this one looks like a fine specimen!! yum!

  12. 12
    Bellini Valli   September 5, 2008 at 4:34 am

    You’re definitely right about cornbread…there is the good, the bad and the ugly:D I have bookmarked this recipe for sure when I feel the urge:D

  13. 13
    hag   September 4, 2008 at 10:04 pm

    yummy! I want a bowl of chili to go with the bread!

  14. 14
    Laura   September 5, 2008 at 11:52 pm

    I am the biggest fan of cornbread! This looks delicious! I like cornbread recipes with buttermilk in it, although I’ve never thought to use maple syrup…I will have to give this a try.

  15. 15
    SarahKate   September 9, 2008 at 5:35 pm

    This looks delicious and I love the idea of a little maple syrup added. Might have to try this bread this weekend.

  16. 16
    Wroth   September 10, 2008 at 6:03 am

    I made this last night to go with a sweet and savory kale dish. It was wonderful–barely sweet, with great texture and a just enough saltiness. I kept going back for “just a one more little slice” all evening.

    Love your blog.

  17. 17
    kickpleat   September 11, 2008 at 4:52 pm

    maris, the maple doesn’t really add a huge maple flavour, but it works well here.

    enjoy, tornado!

    maija, i’m not ready for summer to end either!

    judy, i don’t have much experience with cornbread, either. but this one is good!

    cupcakes and cornbread, cakespy, you are always surprising me!

    hag, me too :)

    enjoy this, bellini, when the urge strikes!

    give this a try laura and let me know what you think!

    sarahkate, i hope you enjoyed it!

    glad you loved the bread, wroth. one more slice….understandable :)

  18. 18
    KatyBelle   September 13, 2008 at 9:12 am

    I tried this the other day, and it was a HUGE hit with the fam! We had it with baked chicken and green beans, and it was perfect!!

    Thank you so much for all the recipes! I only wish you’d post more!!

  19. 19
    kickpleat   September 13, 2008 at 12:17 pm

    katybelle, thanks for your kind words. glad you loved the cornbread…and i will try to post more! it’s just that sometimes, life and work get in the way.

  20. 20
    x   September 22, 2008 at 12:32 pm

    My dad made the best cornbread in the world, courtesy of his Texas roots. He would put oil in an iron skillet and heat it up really hot in the oven (sometimes he’d put it on a top burner) before he poured the batter in. This is what gives cornbread a good crust on the bottom. The batter should sizzle when it hits the hot oil.

  21. 21
    Iris   March 16, 2009 at 7:14 pm

    My, this is so good… and so quick to put together!! I served this with a hot beef chili, what a great combo:-) I halved the recipe and did it in a 8 x 8 pan, which I oiled and preheated in the oven to help crisp the sides. I used coarse polenta, which gives great texture. Fantastic!! a keeper!!
    Thank you for all those inspiring and yet easygoing recipes. I love your blog!

  22. 22
    Anonymous   May 7, 2009 at 9:48 am

    When we do not have buttermilk on hand we just use an equal amount of plain yogurt which has worked for us. Cornbread fans as well!!

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