Cheesy Cornbread Easy One Bowl

Cheesy cornbread is that comforting bake I turn to any time I want to round out a dinner or just satisfy a serious cheese craving. This easy one bowl recipe comes together in minutes and gets its signature golden crust from an old trick with hot oil and a preheated pan. Every bite is tender yet sturdy enough to dunk into chili or sop up stew.

The feta really shines here and after making this for a family picnic last summer it instantly joined our repeat list when everyone insisted on taking leftovers home

Ingredients

• Large eggs: pick fresh eggs for best structure and fluffiness in your cornbread
• Whole milk: brings moisture and tenderness plus helps everything blend smoothly
• Vegetable oil: neutral oil is best for a moist crumb and an extra crispy crust when used to preheat the pan
• Cornmeal: choose fine or medium grind for melt in your mouth texture not gritty
• All purpose flour: creates the classic tender body that holds together well
• Baking powder: ensures a good rise making it light rather than dense
• Feta cheese: pick a quality feta packed in brine for the boldest flavor and soft crumbly texture
• Salt: brings the flavors together and makes the cheese pop
• Sesame seeds: provide a nutty finish and extra crunch on top for a bakery style look

Step-by-Step Instructions

Prep the Baking Dish:

Pour the vegetable oil into your baking dish and use a brush to coat every inch. Preheat your oven with the oiled dish inside at four hundred twenty degrees Fahrenheit. This step makes the crust extra crisp and prevents sticking

Whisk Wet Ingredients:

In your largest mixing bowl whisk the eggs until they are light and frothy then add milk and more oil. Whisk until the mixture looks smooth and glossy

Mix in Dry Ingredients and Cheese:

Gradually add in the cornmeal and flour stirring just until integrated. Add baking powder salt and feta cheese. Stir slowly to create a lumpy batter but take care not to overmix. Let the batter rest for about five minutes so the cornmeal can hydrate

Assemble and Bake:

Carefully remove the hot dish from the oven and pour in your batter. It should sizzle as it hits the oil. Quickly even it out with a spatula and sprinkle a generous layer of sesame seeds. Bake for twenty to twenty two minutes until deeply golden and a toothpick inserted in the center comes out clean

Cool and Serve:

Set the dish on a rack and let it cool slightly so slices will hold their shape. Cut into squares and serve while warm for the ultimate flavor and texture with a dollop of sour cream if you like

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Feta is my favorite touch here because it melts into salty creamy pockets throughout. The first time I made this my daughter loved the golden crust so much she begged to take a corner piece for her school lunch

Storage Tips

Keep leftover cornbread wrapped or in an airtight container at room temperature for up to two days. For longer storage freeze slices in a single layer then transfer to a bag. Warm briefly in an oven or toaster for best texture

Ingredient Substitutions

Swap feta for cheddar goat cheese or even a vegan feta for a dairy free version. You can use buttermilk in place of regular milk for an extra tangy finish

Serving Suggestions

This cheesy cornbread pairs perfectly with chili soups or roasted vegetables. Try it topped with a spoonful of honey for a sweet and savory snack or alongside fried eggs for a hearty brunch

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Cultural Note

Cornbread has roots in Native American cooking and is a staple across the American South. Adding cheese is a simple upgrade that makes it fit right in with Mediterranean spreads as well

Recipe Questions & Answers

→ Why preheat the baking dish with oil?

Heating the dish with oil gives the cornbread a crunchy, flavorful crust and helps prevent sticking.

→ Can I substitute another cheese for feta?

Yes, try using goat cheese or shredded cheddar, but feta’s tangy flavor pairs especially well in this dish.

→ Is it necessary to rest the batter before baking?

Resting the batter briefly improves its texture, making the finished bread lighter and fluffier.

→ How do I know the cornbread is done?

The top should be golden and a toothpick inserted in the center will come out clean or with a few crumbs.

→ What’s the best way to serve this cornbread?

It’s delicious warm, cut into squares, with a dollop of sour cream or alongside hearty main courses.

→ Can I use a different type of oil?

Any neutral oil like canola or sunflower works well, but avoid oils with strong flavors such as olive or coconut oil.