Homemade Cornbread with Cheese and Green Onions

4.50 from 2 votes

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This easy cornbread with cheese and green onions is a flavorful twist on classic cornbread. Serve it with a big bowl of hearty chili and dig in!

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Name a better side dish than cornbread… I’ll wait. It’s so good for all the occasions all year long, and it’s truly a food I can’t get enough of. This cheesy, green onion rendition adds a whole new level of flavor and decadence, too. It’s savory and gets a nice side crust from the baked cheese, with just a touch of that classic cornbread sweetness. With a dab of butter on top, on the side of a big bowl of chili or plate of barbecue ribs, you’ll be convinced you’ve gone to heaven after taking a bite of this.

Looking for an old-fashioned cornbread? You have to try my Golden Sweet Cornbread recipe! Hundreds of people have tried and loved it.

Why You’ll Love This Recipe

  • Great Texture: Each bite is packed with cheesy goodness and bursts of fresh green onion flavor, not to mention the moist texture that cheesy cornbread has.
  • Versatile: Cornbread is such a versatile side dish. It goes with basically everything and having a fun variety like this one up your sleeve is super handy.
  • Easy to Make: Besides being versatile, cornbread is so easy to make. No mixer or rising time required – just whisk, pour into the dish, and bake.


  •  All-Purpose Flour
  • Yellow Cornmeal
  • Granulated Sugar
  • Salt
  • Baking Powder
  • Neutral Oil or Melted Butter
  • Egg
  • Milk
  • Shredded Sharp Cheddar Cheese
  • Green Onions

See the recipe card below for full information on ingredients and quantities 

How to Make Homemade Cornbread with Cheese and Green Onions

Step #1. Preheat the oven and grease the baking dish.

Step #3. Fold the shredded cheese and green onions into the batter. Pour it into the prepared baking dish.

Step #2. In a medium mixing bowl, whisk together the dry ingredients. Make a well in the center and pour the wet ingredients (leave out the cheese and onions) into it. Whisk until it just comes together.

Step #4. Bake for 20-25 minutes or until a toothpick comes out clean. Serve hot.

How do you keep cornbread from falling apart?

Cornbread is a bit crumbly by nature, but it shouldn’t be so dry that it completely falls apart when you cut a slice of it. This recipe, with the oil or butter, cheese, milk, and egg, will keep it just moist enough that it stays together, but still has a bit of that signature crusty, crumbly texture.

What does cornbread go with?

Oh, my… The options are endless! Of course, the classic cornbread pairing is with chili. But it also goes splendidly with grilled meats, spicy foods, or egg dishes for breakfast.

What can I substitute for vegetable oil in cornbread?

You can use either a mild oil or melted butter as the fat in cornbread.

Why did my cornbread fall?

Any baked good will fall in the middle if it’s not baked long enough or if you add too much leavening. Make sure you let it bake the full 20 to 25 minutes, and peek through the oven window to see that it’s golden-brown on top before taking it out to test with a toothpick.

top view of the baking dish with cornbread and one square of cornbread on a white plate

Expert Tips

  • Don’t Overmix the Batter. Overmixing can result in tough and dense cornbread. It’s okay if there are a few lumps in the batter; they will even out during baking.
  • Cast Iron is a cornbread classic. Preheat your skillet in the oven, add a little butter, then pour the batter into it to get a crunchy crust.
  • If you have the time, let the batter sit for 10-15 minutes before baking to let the cornmeal absorb more moisture before baking.
top view of the baking dish of cornbread with cheese and scallions

Can you freeze cornbread?

Yes, you can! To freeze cornbread, wrap it securely in plastic wrap or aluminum foil and place it in a sealable bag. Store it in the freezer for up to 2 to 3 months. You can also keep it in the fridge for up to a week.

Easy dinner ideas to serve your cornbread with:

More Cornbread Recipes to Consider

top view of the baking dish of cornbread with cheese and scallions
4.50 from 2 votes

Homemade Cornbread with Cheese and Green Onions

This easy Homemade Cornbread with Cheese and Green Onions is a flavorful twist on classic cornbread. Serve it with a big bowl of hearty chili and dig in!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1/3 cup neutral oil or melted butter
  • 1 large egg
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup chopped green onions, about 5
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  • Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  • Make a well in the center of your dry ingredients, and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Fold in the cheese and green onions.
  • Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the top is a deep golden-brown and a toothpick inserted into the center comes out clean.
  • Serve hot.


  • You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet. Bonus! You can also double the recipe and toss it in a 9×13-inch baking pan. You’ll just need to adjust the baking time; a doubled recipe takes 35 to 40 minutes to bake.
  • Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind, and the texture doesn’t come out the same.
  • Use a cast iron skillet to bake your cornbread if you like a crunchy crust on your corn bread. You’ll just need to preheat it, add some butter to melt and grease it, then pour your batter in and bake!
  • Let your cornbread batter sit for 10-15 minutes to allow the corn meal to absorb more of the moisture.


Serving: 1 of 12 servings, Calories: 234kcal, Carbohydrates: 28g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 27mg, Sodium: 394mg, Potassium: 109mg, Fiber: 2g, Sugar: 10g, Vitamin A: 191IU, Vitamin C: 1mg, Calcium: 168mg, Iron: 1mg
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Recipe Rating


  1. Warren S Hoffman says:

    4 stars
    Next time, less sugar. Subbed jalapeno for green onions, Very good results.

  2. Naomi says:

    5 stars
    Delicious! Tried this cornbread recipe over the weekend and it was so good. Thanks!

    1. Melissa says:

      Isn’t the addition of the green onions and cheese so good? I love the savory elements. Thank you for leaving a review!