Name: Easy Cheesy Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large eggs; 1 1/2 cups whole milk; 1/2 cup vegetable oil (plus more for greasing); 1 1/2 cups cornmeal; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 tablespoon sugar; 1/4 teaspoon red chili flakes (optional); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 cup Mexican cheese mix (grated)

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This Easy Cheesy Cornbread recipe is packed with melty cheese mix for a tender, moist crumb and crisp, golden edges. It's a real crowdpleaser and the perfect easy side for chili, BBQ, and cozy weeknight dinners.

close up photo of an easy cheesy cornbread

Cornbread has a permanent spot at my table, and this easy cheesy cornbread is the cozy, no-fuss version I reach for when I want big flavor with minimal effort.

It bakes up with crisp, golden edges and a tender, moist crumb, and the melty Mexican cheese mix threads through every bite; add a pinch of chili flakes if you like a little warmth, or keep it mellow for pure, buttery comfort.

It's the kind of side that happily goes wherever dinner is headed - think bowls of chili, BBQ platters, hearty soups, or even breakfast with a fried egg on top.

Why you'll love this cheesy cornbread recipe

You get big cheesy flavor in every bite!
Super easy to make - just a bit of mixing and pouring with pantry-friendly ingredients.
Easy to make your own - you can add chili flakes for heat, swap in cheddar, or bake in a hot skillet for extra edge‑crunch.

What you'll need

Eggs - It's best for the eggs to be at room temperature because they whisk in more easily and help the cornbread rise evenly.

Milk - Whole milk will keep the crumb moist and tender; you can swap in buttermilk for a bit of tang.

Oil - Neutral oil gives a moist, tender bite; for a buttery note, use half oil and half melted butter.

Cornmeal - I like to use medium‑grind yellow cornmeal for a bit of texture, but feel free to use your favorite.

Flour - All-purpose flour adds structure so the cornbread holds together.

Baking powder - Make sure you use fresh baking powder so you get a good rise.

Sugar - This is just to balance the savoury flavours and bring out the corn; it won't make the cornbread sweet.

Red chili flakes - This is optional; I like to use them because they add a gentle warmth that plays nicely with the cheese.

Cheese - I love this cornbread with a Mexican cheese mix, but if you can't find it, try a blend of mild cheddar and Monterey Jack (or cheddar and mozzarella) with a pinch of paprika for colour.

Pro tip

If you notice the top's coloring a bit too quickly, just loosely tent the pan with foil for the last 5 minutes so it can finish baking without over‑browning.

How to make easy cheesy cornbread

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Preheat the oven to 200 °C (400 °F) and grease a 9×9‑inch pan with a light coat of oil.

In a large bowl, beat the eggs, then whisk in the milk and oil until smooth and pale.

easy cheesy cornbread making instructions

In another bowl, stir together the cornmeal, flour, baking powder, sugar, chili flakes (if using), salt, pepper, and grated cheese; then pour in the wet mixture and gently mix just until combined.

Pour the batter into the pan and smooth the top, then bake for 20-25 minutes until golden and a toothpick comes out clean. Finally, let it cool for 10 minutes before slicing and serving warm.

Substitutions and variations

Fold in 1-2 chopped jalapeños for a bit of extra heat.
Add 1 cup corn kernels (fresh or frozen) and some sliced spring onions for a juicy, fresh flavor.
Stir in some crisp chopped bacon for extra flavor and to make the cornbread heartier.

Helpful tips

To get an even color on your cornbread, rotate the pan halfway in the oven.
You can also bake this moist cheese cornbread into a 12‑cup tin. Divide the batter and bake until golden (about 12-15 minutes, depending on your oven).
Bake until the edges are deep golden and a toothpick comes out clean with a few moist crumbs (or 96-98 °C / 205-208 °F in the centre).
Rest 10 minutes before slicing so it sets up nicely; finish with a quick brush of melted butter for extra shine.

What to serve with cheesy cornbread

Cornbread with cheese is a great accompaniment for soups and chili. Here are some delicious recipes to pair it with:

Leftovers and storage

Let the cornbread cool completely, then cut into squares and keep in an airtight container lined with a paper towel (top and bottom) to absorb moisture. It will keep well for up to 3 days in the fridge.
To reheat in the oven, wrap the pieces loosely in foil and warm at 180 °C (350 °F) for about 8-12 minutes or until heated through. Uncover for the last 2 minutes to re‑crisp the top.
This cheesy cornbread freezes well. Allow to cool fully, then wrap the squares tightly in foil and place them in a freezer bag; freeze up to 2-3 months. Thaw overnight in the fridge and reheat as above.

More easy cozy recipes

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