Homemade Cornbread with Cheese and Green Onions

  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serves 12 1x


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!



  • 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)


  1. Grease a 9-inch square baking dish well, and set aside. Preheat the oven to 400 degrees F.
  2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
  3. 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.
  4. Fold in the cheese and green onions.
  5. 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.
  6. 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.
  • Category: side
  • Method: bake
  • Cuisine: American
Nutrition Information: YIELD: 12 SERVING SIZE: 1 square
Amount Per Serving: Calories: 212.6 Fat: 9.4g Cholesterol: 4mg Sodium: 428.6mg Carbohydrates: 27g Sugars: 9.6g Protein: 5.5g Vitamin A: 93.8µg Vitamin C: 4mg

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