Cheesy Cheddar Cornbread with Corn and Rosemary
Here’s a great recipe for buttery cornbread with cheese (you can use fresh or frozen), rosemary (adds a nice flavor twist) and cheddar cheese for an extra flavorful, rich cornbread. Perfect with a bowl of chili or as a Thanksgiving side.
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Post last updated September 27, 2026.
Isn’t cornbread just the best?! No matter how you like it—unsweetened, sweet, baked in a cast iron skillet, square pan, or muffin tin—there’s just something undeniably homey and comforting about a fat piece of corn bread.
I’ve always L-O-V-E loved cornbread.
As a kid, when my dad would make a box of Jiffy Cornbread Mix, I knew it was going to be a good night, no matter what else we were eating.
I would slather those cornbread muffins with loads of butter and honey and be in heaven.
Now I make homemade cornbread. It takes about 5 minutes longer and tastes so much better, but the whole gobs-of-butter-and-honey situation has not changed.
I love this version because the corn, rosemary, and sharp cheddar cheese really elevate it.
The first time you make it, I encourage you to try it as written. Next time, feel free to play around and add your own special touch.
Cornbread is essential for dipping in chili, your favorite soup (I like this Beef Barley Vegetable Soup), and really meaty stews of all kinds.
Since we are entering soup season I wanted to post this recipe so you can start making it ASAP.
Why This Is The Best Cornbread Recipe
- Perfect balance of sweet cornbread plus salty cheese and fragrant rosemary.
- Easy cornbread recipe, just mix the wet with the dry and bake!
- Adding corn and cheese creates super moist cornbread.
- This is the perfect cornbread for a fancy occasion like Thanksgiving but also a great side dish to make on any given weeknight.
Ingredients
- All-purpose flour: Gives the cornbread enough structure while keeping the crumb soft and tender.
- Yellow cornmeal: The base of the recipe, adding classic corn flavor and slightly rustic texture.
- Granulated sugar: Adds just enough sweetness to balance the savory cheese and rosemary.
- Fresh rosemary: Gives the cornbread a fragrant, savory flavor that makes it feel a little more special.
- Baking powder: Helps the cornbread rise and stay light.
- Baking soda: Works with the acidity in the buttermilk to help create a tender crumb.
- Kosher salt: Balances the sweetness and brings out the flavor of the corn and cheese.
- Buttermilk: Adds moisture, richness, and a slight tang.
- Salted butter: Melted butter makes the crumb rich and buttery.
- Egg, room temperature: Helps bind everything together and gives the cornbread structure.
- Sharp cheddar cheese: Adds lots of cheesy flavor. You could also swap in pepper jack if you want a little heat.
- Corn kernels: Fresh or frozen both work. Adding corn kernels gives this cheddar cornbread even more corn flavor and texture.
- Butter & Honey: Optional for serving, but highly recommended if you love that sweet-and-savory combination.
How To Make It
step one
Get ready to bake. Heat oven to 400°F and arrange a rack in the middle. Grease an 8×8-inch baking dish.
step two
Combine dry ingredients. Mix together the flour, cornmeal, baking soda, baking powder, salt, sugar, and rosemary in a large bowl. The best way to do this is with a whisk to break up any lumps.
step three
Combine wet ingredients. In a separate large bowl whisk together buttermilk, melted butter, and egg.
step four
Add dry to wet. Pour dry ingredients into the bowl with the wet ingredients and gently combine with a rubber spatula until mostly combined. Add 1 cup of the cheese and fold that in.
step five
Bake. Scrape batter into prepared pan and bake for 20 minutes. Remove from oven and sprinkle rosemary sprigs and remaining cheese over the top. Return to oven and bake another 10 minutes or until the edges are golden brown and a toothpick inserted in the middle comes out clean.
step six
Serve. Let the cornbread cool on a wire rack for at least 10 minutes then slice and serve with more butter and honey.
Cornbread with Corn FAQ’s
Can I make this is a cast-iron skillet? Absolutely! Use a 8 or 9-inch skillet. To get a really crispy crust, pour a tablespoon of vegetable oil in the pan and then place it in the oven while it is heating. When you are ready to bake, carefully remove the pan from the oven, swirl the oil around so it is coating all the sides, scrape the batter into the cast iron pan and bake as directed.
How Do I Store Leftovers? If you plan on eating it the next day, cover with aluminum foil and keep on the counter at room temperature. For longer storage, cover tightly with plastic wrap and refrigerate for up to 5 days.
Are corn meal and corn flour the same thing? No, they have very different textures and cannot be interchanged. Corn flour is much finer and shouldn’t be used in this recipe.
Can I omit the rosemary from this recipe? Sure! You could make more of a Mexican cornbread by adding green chiles and sliced green onion instead of the rosemary.
Top 5 Most Popular Recipes To Serve with Cornbread
- Italian Lentil Soup with Sausage
- Vinegar and Spice Baked Baby Back Ribs
- Mushroom Leek and Barley Soup
- Calico Baked Beans with Sour Apples & Molasses
- Hearty Bean Soup with Spanish Chorizo
Watch The Video
The Only Thing Bad About This Recipe
Is that you might eat the whole pan yourself. It’s just that good. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see. Or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
Easy Cornbread with Corn, Rosemary, and Cheddar
Ingredients
- 1 cup all purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon chopped fresh rosemary, plus 10-12 small sprigs for the top
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup salted butter, melted
- 1 large egg
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 1 cup frozen or fresh corn kernels
For Serving
Instructions
- Heat oven to 400°F and grease a 8-inch square baking dish or 8-inch cast iron skillet.
- Combine 1 cup flour, 3/4 cup cornmeal, 1/4 cup sugar, 1 tablespoon chopped rosemary, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Whisk until evenly mixed
- Combine 1 cup buttermilk, 1/2 cup melted butter, and 1 egg in a separate large bowl and whisk until smooth. Add 1 cup of the cheese and the 1 cup corn and stir just until combined.
- Stir in the dry ingredients with a rubber spatula until evenly moistened.
- Scrape batter into the prepared pan and bake in the middle rack for 20 minutes. Remove from oven and sprinkle small rosemary sprigs and remaining 1/4 cup cheese over the top. Continue baking until the cheese is melted and a toothpick inserted in the center comes out clean, about 10 minutes more.
- Let the cornbread cool about 10 minutes then slice and serve with butter and honey.
Notes
- Salted butter: Using salted butter in this recipe adds extra richness but unsalted will work fine.
- Cheddar cheese: If you want to use a different kind of cheese, that’s fine. Try Gouda or Fontina. No matter what you use, remember, that shredding the cheese yourself always melts and tastes better. Pre-shredded cheese is coated with anti-caking agents that make the cheese dry and a little funky.
- Flour: Substitute whole wheat flour for the all purpose flour for more of a heartier flavor.
- Buttermilk: If you don’t have buttermilk, substitute the same amount of whole milk and add a teaspoon of vinegar or lemon juice.
Video
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