Native-Style Cornbread with Smoked Cheddar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A true Southern heirloom recipe featuring stone-ground cornmeal, smoked cheddar, and a perfectly crisp crust. This southern american-inspired desserts ready in about 40 minutes layers Stone-ground yellow cornmeal, All-purpose flour, Baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.5 (14 ratings) Prep: 15 min Cook: 25 min Serves 8 Southern American cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Grease an 8-inch cast-iron skillet with 1 tbsp melted butter and set aside.
  2. Step 2: Whisk together 1 1/2 cups stone-ground yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp baking powder, and 1 tsp salt in a large bowl.
  3. Step 3: In a separate bowl, beat 1 large egg with 1 cup buttermilk and 3 tbsp melted butter until smooth. Pour into dry ingredients and stir until just combined—do not overmix.
  4. Step 4: Fold in 1 cup finely diced smoked cheddar cheese until evenly distributed. Pour batter into the prepared skillet.
  5. Step 5: Bake for 22-25 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean. Let rest 10 minutes before slicing.

Equipment for this recipe

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Frequently asked questions

How long does Native-Style Cornbread with Smoked Cheddar take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Native-Style Cornbread with Smoked Cheddar?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Native-Style Cornbread with Smoked Cheddar?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Native-Style Cornbread with Smoked Cheddar for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Native-Style Cornbread with Smoked Cheddar?

Southern American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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