This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Cheddar Onion Cornbread is the ultimate side dish for soups, chilis, or BBQs! 🧄🧀 Quick, savory, and so delicious.
Pin this now to find it later
Pin ItCheesy Cornbread
If you love a warm slice of cheesy cornbread fresh from the oven, this recipe is for you. This Cheddar Onion Cornbread brings together rich, melty cheese and savory green onions for a side dish that’s just as delicious as it is simple. Whether you’re serving chili, barbecue, or a bowl of soup, this onion cornbread will steal the show every time.
This cheesy cornbread recipe is baked in a hot cast-iron skillet to create a crisp, golden crust and soft, tender center. Cornbread with cheese adds a rich flavor, while the onions give it a subtle bite. It’s easy enough for weeknights but impressive enough for guests.
⭐ Why You’ll Love This Recipe
- Quick and easy – ready in about 30 minutes.
- Melty cornbread with cheddar cheese adds a rich, savory flavor.
- Crispy edges and soft, buttery center.
- Pairs perfectly with soups, chili, or BBQ.
🛒 Ingredients & Substitutions
- oil or bacon grease – substitute with melted butter for a milder flavor
- all-purpose flour – substitute with whole wheat flour for a heartier texture
- yellow cornmeal – no substitute recommended
- baking powder – no substitute recommended
- salt – adjust to taste
- milk – substitute with buttermilk for tang
- egg – substitute with a flax egg for a vegetarian version
- Cheddar cheese – substitute with Pepper Jack or Monterey Jack
- green onions – substitute with chives or finely diced onions
- butter – optional for serving
✨ Variations
- Spicy twist: Add diced jalapeños or a pinch of cayenne pepper to your cheesy cornbread for extra heat.
- Extra flavor: Try smoked Cheddar or a mix of cheeses for a unique twist on cornbread with cheese.
- Herb upgrade: Stir in chopped chives or parsley for a fresh flavor boost.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Preheat the skillet to get that crisp bottom crust.
- Use freshly shredded Cheddar for the best melt and flavor.
- Don’t overmix – it keeps your cheesy cornbread recipe light and tender.
❓ FAQs
This onion cornbread pairs beautifully with chili, soups, and grilled meats.
Yes! You can make this cornbread with cheddar cheese, Pepper Jack, or Monterey Jack for a flavorful twist.
Absolutely. Use an 8×8-inch baking dish instead, though the crust won’t be quite as crisp.
Yes, bake it ahead and reheat slices in the oven before serving.
Yes, you can substitute white cornmeal for yellow. The flavor will be slightly milder, but the texture will be the same.
Yes. If using frozen, thaw and pat dry before adding. If using dried green onions, reduce the amount to about one tablespoon.
The top should be golden brown, and a toothpick inserted in the center should come out clean. Avoid overbaking to keep it moist.
Yes! Double the ingredients and use a 9×13-inch baking pan or two skillets. Adjust the baking time to about 25-30 minutes.
Definitely! Sprinkle a little extra shredded cheese on top before baking for a cheesy crust on your cornbread with cheddar cheese.
Yes. Add one or two tablespoons of sugar or honey to the batter if you like a slightly sweet cornbread with cheese.
🍽️ Other Recipes You May Enjoy
Cheddar Onion Cornbread
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Equipment
- 10-inch cast iron skillet
- mixing bowl (medium and large)
- box grater
Ingredients
- 2 tablespoons oil, or bacon grease
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 6 ounces Cheddar cheese, shredded
- ¼ cup green onions, finely chopped
- butter, for serving (optional)
Instructions
- Preheat the oven to 375°F. Add the oil or bacon grease to a 10-inch cast iron skillet. Place the skillet in the oven while you prepare the batter.2 tablespoons oil
- In a medium mixing bowl, whisk together the flour, cornmeal, baking powder, and salt.1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt
- Add the milk and egg to the dry mixture. Stir until just combined, then fold in the shredded Cheddar cheese and green onions.1 cup milk, 1 large egg, 6 ounces Cheddar cheese, 1/4 cup green onions
- Carefully remove the hot skillet from the oven and tilt it to coat the bottom evenly with oil. Pour the batter into the skillet.
- Bake for 20 minutes or until the cornbread is golden brown.
- Slice into wedges and serve warm, with butter if desired.butter
Notes
🥡 STORAGE
- Store leftover cornbread in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer freshness.
♨️ REHEATING
- Oven: Warm slices at 350°F for 5-8 minutes.
- Microwave: Heat individual slices for 10-15 seconds.
- Skillet: Reheat over low heat with butter for crisp edges.
❄️ FREEZING
- Freeze cooled slices in a freezer-safe bag for up to 3 months.
- Thaw at room temperature before reheating.
💡 TIPS FOR BEST RESULTS
- Use buttermilk instead of milk for a tangy flavor.
- Shred your own cheese for smoother melting.
- Avoid overbaking to keep it moist and soft.
🍳 ALTERNATE COOKING METHODS
- Muffins: Bake in a muffin tin for 15-18 minutes.
- Square pan: Use an 8×8-inch baking pan for even baking.
- Air fryer: Bake at 325°F for about 15 minutes.
♻️ LEFTOVERS
- Crumble leftover cornbread into chili or soup.
- Slice and toast for breakfast sandwiches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
