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This cheesy cornbread recipe is a delicious twist from the traditional cornbread. Moist, delicious, and cheesy, this is the BEST cornbread recipe, and then to top it off, whipped honey butter adds even more deliciousness.

Cornbread is another southern staple that many who grew up below the Mason Dixon line are familiar with. As common as biscuits are for breakfast, that’s how often you’ll see cornbread on the table for lunch or dinner. Unlike biscuits, however, that we southerners like to leave pretty well alone, we like to have fun mixing things up with our cornbread. You’ll often see cornbread with cracklings mixed in. For the uninitiated, cracklings are basically, small, extra crunchy pork rinds.


For the Cheesy Cornbread
3 cups cornbread mix (I used Marie Callenders)
8 ounces sour cream
½ cup water
1 large egg
½ cup onions chopped
½ cup diced jalapenos or green chilies
2 cups sharp cheddar cheese shredded
For the Honey Butter
½ cup butter
⅓ cup honey


Preheat oven to 350 degrees and spray an 8×8 baking dish with non-stick cooking spray. Set aside.
For the Cheesy Cornbread
In a large bowl, add cornbread mix.

Using a small bowl, stir sour cream, water, egg, onions, and jalapenos together until combined.
Pour sour cream mixture into large bowl with cornbread mix. Stir to combine.

Add 1 ⅔ cup of cheese into mixture. Stir.
Spoon batter into prepared baking dish.
Top with remaining cheese.

Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
For the Honey Butter
In a small mixing bowl, using an electric mixer on high speed, beat butter and honey together until smooth and fluffy.
Nutritional Values are Approximate

Calories: 487kcalCarbohydrates: 45gProtein: 11gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 86mgSodium: 659mgPotassium: 155mgFiber: 3gSugar: 21gVitamin A: 858IUVitamin C: 7mgCalcium: 245mgIron: 2mg

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