Creamy Cheesy Cornbread Recipe

Say hello to the cornbread of your dreams. This isn’t just another cornbread recipe—this is a ridiculously moist, almost spoonably-tender cornbread with a creamy, custard-like crumb and glorious rivers of melted sharp cheddar cheese in every single bite. Picture golden, crispy, buttery edges that shatter under your fork, giving way to the softest, most luxurious interior you’ve ever experienced in a quick bread.

Cheesy Cornbread Recipe Overview

Cheesy Cornbread Ingredients

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Key Ingredients

• 1 box (8.5 oz) Jiffy corn muffin mix (or your favorite cornbread mix)

• 2 large eggs

• ⅓ cup unsalted butter, melted (plus 1 tablespoon for the skillet)

• 1 can (14.75 oz) cream-style corn (this is the first secret!)

• ½ cup sour cream or full-fat Greek yogurt (the second secret!)

• 1½ cups shredded sharp cheddar cheese, divided

• Optional: 1-2 jalapeños, seeded and diced

• Optional: 2 tablespoons granulated sugar (for a touch of sweetness)

Baker’s Notes on Ingredients

The creamed corn is the non-negotiable star of this recipe. It adds moisture, natural sweetness, and that incredible creamy texture that makes this cornbread so special. Do not substitute with regular corn kernels—you’ll lose all that magic!

Shred your own cheese! Pre-shredded cheese is coated in anti-caking starches that prevent it from melting as beautifully. Freshly shredded cheddar will give you those gorgeous cheese pulls and a creamier texture.

Don’t skimp on full-fat. Use full-fat sour cream (or Greek yogurt) and real butter. This is comfort food, honey. We’re going all in for the richest, most luxurious cornbread possible.

How to Make Creamy Cheesy Cornbread

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Instructions

• Prep Your Skillet (The Most Important Step!)
  Preheat your oven to 375°F (190°C). Place 1 tablespoon of butter in your 10-inch cast-iron skillet and put the skillet in the oven as it preheats. This is crucial for those crispy, buttery edges!
• Mix the Batter
  In a large mixing bowl, whisk together the corn muffin mix, eggs, ⅓ cup melted butter, creamed corn, and sour cream until just combined. The batter will be thick and luxurious-looking. If you’re adding sugar for a sweeter cornbread, whisk it in now.
  Baker’s Tip: As with all quick breads, do not overmix the batter! A few small lumps are perfectly fine. Overmixing develops gluten and can make your cornbread tough.
• Fold in the Cheese
  Gently fold in 1¼ cups of the shredded cheddar cheese, saving the remaining ¼ cup for the top. If you’re using diced jalapeños for a spicy kick, fold them in now too.
• Sizzle & Bake
  Carefully remove the hot skillet from the oven (use an oven mitt—it’s HOT!). The butter should be melted and sizzling. Pour the batter into the hot skillet. It will sizzle and bubble around the edges—this is exactly what you want! Gently spread the batter evenly with a spatula and sprinkle the remaining ¼ cup of cheese on top.
• Bake to Golden Perfection
  Bake for 35-40 minutes, until the edges are golden brown and pulling away from the sides of the skillet, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Rest & Serve
  Let the cornbread rest in the skillet for at least 10-15 minutes before slicing. This step is crucial—it allows the cornbread to set up properly, making it easier to slice and improving the final texture. Serve warm with extra butter on the side.

Tips for the Best Cheesy Cornbread

The Hot Skillet is Non-Negotiable: Pouring the batter into a preheated, buttered cast-iron skillet is what creates those unbelievably crispy, buttery edges that contrast beautifully with the creamy interior. Don’t skip this step!

Don’t Skimp on Full-Fat Dairy: Full-fat sour cream and cheese give you the best, richest flavor and the creamiest texture. Light versions just won’t deliver the same results.

Let It Rest: I know it’s tempting to cut into that beautiful golden cornbread right away, but patience pays off. Letting it rest for 10-15 minutes allows the moisture to distribute evenly and makes slicing so much easier.

Check for Doneness: The cornbread is done when the edges are golden and pulling away from the pan, and a toothpick comes out clean. Because of the creamed corn, the center will be very moist—that’s exactly what we want!

Cheesy Cornbread Variations

Spicy Jalapeño Cheddar Cornbread: Add 1-2 finely diced jalapeños to the batter. Keep the seeds for more heat, remove them for a milder kick. This is my personal favorite version for chili night!

Savory & Meaty: Fold in ½ cup of cooked, crumbled bacon or breakfast sausage for an extra hearty side dish.

Herbaceous Twist: Add ¼ cup of chopped fresh chives or thinly sliced green onions for a fresh, oniony note.

Classic Sweet & Savory: Serve warm slices with an extra pat of butter and a generous drizzle of hot honey. The combination of sweet, spicy, and savory is absolutely heavenly.

Serving & Pairing Suggestions

This moist cornbread recipe is the ultimate sidekick. It’s perfect alongside:

• A hearty bowl of homemade chili or beef stew
• Smoked BBQ ribs, pulled pork, or brisket
• Your Southern-style Thanksgiving or Christmas feast
• Simple roasted chicken or pork chops
• A big pot of collard greens and black-eyed peas
• Fried chicken and coleslaw

Honestly, this cornbread is so good, you might find yourself eating it straight from the skillet with just butter. I won’t tell.

Storing your Cheesy Cornbread

Because this recipe contains dairy and cheese, store any leftover cornbread in the refrigerator. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will keep for up to 4 days.

To reheat, place individual slices in the microwave for 20-30 seconds, or warm them in a toaster oven at 350°F for 5-7 minutes until heated through. The cast-iron skillet method also works beautifully—just warm the whole thing, covered, in a 300°F oven.

The Cornbread That’ll Change Everything

Listen, I don’t say this lightly: this is the cornbread recipe that will forever change how you think about cornbread. No more dry, crumbly disappointments. No more cornbread that’s just “fine.” This is the real deal—the kind of moist, cheesy, creamy cornbread that people will request by name at every family gathering.

Make this for your next chili night, BBQ, or holiday meal and watch yourself become the hero of dinner. This is the kind of recipe that gets passed down, that gets requested again and again, that makes people lean back in their chairs and say, “Now that’s cornbread.”

I can’t wait to hear about your cornbread success! Leave a comment below and let me know how it turned out, give it a star rating if you loved it, and tell me—who are you baking this for? Your family? A potluck? Just yourself on a cozy night in? All answers are correct.

Now get that skillet heating and let’s make some magic happen.