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Everyday and Special Occasions Homemade Meals

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Delicious cornbread, made in a jiffy, to eat with stews or any dishes with gravy.

This cornbread is flavored with cheese, not cheese oozing, you can even have it with a piece of cheese without boosting your cholesterol…

  • 6 servings
  • Easy
  • 1 h 00

Recipe :


4 tbsp. (57 g) unsalted butter, divided

1 large egg

3/4 cup (180 ml) buttermilk

3/4 cup (180 ml) milk (full or reduced fat)

1 cup (120 g) cornmeal (white or yellow), (can substitute with fine polenta)

1 cup (130 g) all-purpose flour

1 tbsp. (10 g) granulated white sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup (100 g) parmesan cheese, grated

1 1/2 tbsp. dried basil

Prepare the batter:

Preheat oven to 400°F (200°C) and place the oven rack in the center of the oven

Then put 2 tablespoons (28 grams) of the butter in an 8-9 inch (20-23 cm) cast iron skillet or baking pan and place in the oven for 5 minutes (to heat the pan and melt the butter) while you make the batter

In a small saucepan, or in the microwave, melt the remaining 2 tablespoons (28 grams) of butter, set aside

In a bowl, with a wire whisk, lightly beat the egg and then stir in the buttermilk and milk

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt

Make a well in the center of the flour mixture and pour in the egg/milk mixture, along with the melted butter. Gently stir, just to combine. The batter should be thick, but still pourable, add more milk or buttermilk if necessary

Add the grated cheese and dry basil and stir just to combine

Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan

Bake cornbread:

Pour the batter into the skillet and bake in the oven for about 20 to 25 minutes, or until the top is golden and cracked, and a toothpick inserted in the center comes out clean

Remove from oven, place on a wire rack and let cool for about 10 minutes before serving


The cornmeal to flour ratio can be altered: more cornmeal will give you a denser, grittier and crumbly bread, whereas more flour will give you a more cake-like bread

If you can’t find buttermilk in your area, you can make a substitute by adding a teaspoon of lemon into 180 ml of milk, set aside for about 10 minutes


Original recipe (slightly modified) from Stephanie Jaworski from, here is a link to her method: click here

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