This Cheddar Cornbread Recipe with Chives is savory and bursting with irresistible flavor in every bite. Made with sharp cheddar, fresh chives, and nutty brown butter, this cornbread is nothing like anything you’ll find in a box. The edges bake up perfectly crisp while the center stays soft and tender, making it the perfect side for soups, chilis, and so much more. With a golden crust and cheesy, herb-flecked crumb, it’s a crowd-pleasing twist on a classic.
Savory Cheddar Cheese Cornbread
If, like me, you grew up eating southern-style cornbread, this cheddar cornbread recipe might be a shock, in the best way.
A fun twist on the classic, this recipe keeps the soul of Southern versions using stone-ground cornmeal and buttermilk. Then, I add brown butter, garlic, chives, and sharp cheddar. It comes out crisp and golden around the edges with a soft center and bold flavor.
Whether you’re serving it alongside a bowl of southern chili, pairing it with hamburger soup or black-eyed pea soup, or enjoying it as a snack with a pat of butter, this recipe is comfort food with a gourmet twist. It’s not your grandma’s cornbread, but I think she’d approve.
More Reader Favorite Southern Recipes
- Bacon Cheddar Biscuits with Scallions
- Fried Chicken Tenders
- Crispy Buttermilk Fried Chicken
- Sour Cream Pound Cake
- Easy Bacon Quiche
- Funeral Potatoes
Recipe Ingredients
Butter: We’re creating brown butter to infuse the cheddar cheese cornbread with a rich, slightly nutty taste while keeping it tender and moist.
Garlic and Chives: Not found in your average cornbread recipe, these create a savory, pungent taste.
Flour: We’re using all-purpose flour for the base of the batter, giving the batter some structure.
Cornmeal: A key ingredient in any cornbread recipe! This creates a beautiful yellow color and contributes to the sweet taste and crumbly consistency.
Eggs: Large eggs contribute to the rich flavor and help the cheddar cornbread hold its shape. Let them come to room temperature for easy mixing.
Baking Powder: This acts as a leavener, helping the batter rise as it bakes, becoming light and fluffy. Use aluminum-free baking powder to avoid a metallic taste.
Seasonings: Salt enhances the flavor of the rest of the ingredients. Then, I include onion powder and black pepper to amp up the savoriness.
Sugar: I love to include just a touch of sugar in this cornbread recipe to bring out the sweet corn taste.
Cheese: Cheddar cheese is the star of the show here. Don’t buy pre-shredded cheese! It won’t have a strong flavor or melt into the batter as easily.
Buttermilk: Adds moisture, tenderness, and a slightly tangy flavor to the batter, contributing to its overall richness and texture.
How to Make Cheddar Cornbread From Scratch
Step 1. Preheat your oven to 400°F. Then, grease a square baking dish, and line it with parchment paper.
Step 2. Create brown butter by melting it in a skillet and allowing it to cook until it begins to turn golden brown and brown bits begin to form in the bottom of the skillet.
Step 3. In the meantime, add the chopped chives, minced garlic, onion powder, and black pepper to a large mixing bowl.
Step 4. Remove the browned butter from the heat, and pour it into the bowl with the chives. Stir, and set aside to cool.
Step 5. Next, add the cornmeal, sifted flour, baking powder, and salt to a second, even bigger mixing bowl. Whisk well to combine. Then stir in the shredded cheddar cheese.
Step 6. Add the buttermilk and eggs to a bowl with the cooled brown butter mixture, and whisk to combine.
Step 7. Pour the wet ingredients into the bowl of dry ingredients, and gently fold until combined.
Step 8. Next, pour the batter into the greased pan, and bake until a toothpick inserted into the center comes out clean. You’ll know it’s done when the cheddar cornbread is puffed up and the edges are golden brown!
Step 9. Allow the cornbread to cool in the pan slightly. Then, transfer it to a wire rack to cool completely.
Step 10. Brush a bit of melted butter on top, and add a sprinkle of flaky salt. Then, slice, and enjoy!
FAQs
How should I store leftover cornbread?
I can almost guarantee you won’t have any leftovers. However, if you do, you can store them in an airtight container at room temperature for 1-2 days or in the fridge for up to 1 week.
Or, freeze individual pieces for 2-3 months. To do so, wrap them individually with plastic wrap and transfer them to a freezer-safe container or bag. When ready to serve, thaw the cornbread in the fridge. Then, reheat in the microwave.
What should I serve with cheddar cornbread?
I enjoy this recipe so much, I’m guilty of eating it all on its own with just a pat of butter. However, it’s also the perfect side dish with comfort food recipes like southern black eyed peas, chicken and sausage gumbo, or red beans and rice.
More Delicious Recipes
- Dirty Rice
- Sausage Quiche
- Fried Chicken Wings
- Buttermilk Biscuits
- Homemade Biscuits and Gravy
- Baked Mac and Cheese
I hope you love this Chive and Cheddar Cornbread Recipe! It’s savory, crisp around the edges, and soft and fluffy in the center. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Cheddar Cornbread with Chives and Brown Butter
Ingredients
- 1/2 cup salted butter diced
- 2 cloves garlic finely minced
- 1/2 cup chives chopped
- 2/3 cup all purpose flour spooned and sifted
- 1 1/3 cup finely ground corn meal spooned and sifted
- 2 eggs room temperature
- 1 tablespoon baking powder
- 1 tsp salt
- 1 tsp granulated sugar
- 8 oz extra sharp cheddar cheese shredded
- 1 3/4 cups buttermilk room temperature
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- melted butter for serving
Instructions
- Preheat the oven to 400 degrees and prepare a 8×8 baking dish by lightly greasing the pan and lining it with parchment paper.
- Add the diced butter to a small skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. You will know the butter has “browned” when you see brown bits beginning to form in the bottom of the skillet or pot.
- While the butter is browning, add the chopped chives, minced garlic, and onion powder, and black pepper to a large mixing bowl.
- Once the butter is browned, remove the butter from the heat and add it to the bowl with the chives and seasoning. The hot butter will bloom the spices and enhance the flavor. Stir and set aside to cool for a bit.
- While the butter is cooling, add the corn meal, sifted flour, baking powder, and salt to a larger mixing bowl. Whisk together well. Then, add the shredded cheese and stir until well combined.
- Next, add the buttermilk and eggs to the bowl with the brown butter mixture. Whisk until combined.
- Pour the wet ingredients into the dry and gently fold until everything is well combined.
- Pour the batter into the prepared 8×8 pan. Bake the cornbread for around 25-30 minutes at 400 degrees or until a toothpick comes out clean. The center of the cornbread should be puffed and the edges golden brown.
- Allow the cornbread to cool in the pan for a bit before transferring it to a wire rack to finish cooling.
- Brush a little melted butter and flaky sea salt on the cornbread before slicing into 9 pieces and serving.
Rate & Review
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