Delicious Parmesan Cornbread Recipe – Easy to Make at Home

Are you looking for a savory and cheesy twist on traditional cornbread? Look no further than this Parmesan Cornbread recipe. This unique take on the classic Southern staple will have you craving it again and again.

As a culinary explorer, I am always searching for new flavor combinations that excite and surprise me. And this recipe doesn’t disappoint. The addition of grated Parmigiano-Reggiano cheese takes this cornbread to a whole new level of deliciousness.

But don’t take my word for it, try it out for yourself! Follow my step-by-step instructions and you’ll soon be enjoying a warm slice of cheesy, fluffy, and perfectly seasoned cornbread. So let’s get started, shall we?

Why You’ll Love This Recipe

Parmesan Cornbread
Parmesan Cornbread

Are you tired of bland and boring cornbread? Look no further than this Parmesan Cornbread recipe! I promise that this savory twist on a classic recipe will leave your taste buds dancing with joy.

First of all, let’s talk about the Parmigiano-Reggiano cheese. This premium cheese adds an extra layer of flavor and depth to the cornmeal that you just won’t find in a regular cornbread recipe. Trust me, you won’t be able to resist taking just one more bite.

But don’t worry, Parmesan Cornbread isn’t just delicious – it’s also incredibly versatile. Use it as a side dish for chili or soup, or add some diced jalapeño peppers for a spicy kick. You could even crumble it up and use it as a topping for a salad or casserole.

And if you’re worried about making too much cornbread, fear not! This recipe can easily be made in muffin tins for portion-controlled servings that are perfect for meal prep or quick breakfasts on-the-go.

So why will you love this recipe? Because it’s easy to make, tastes absolutely amazing, and can be customized to your liking. Plus, who doesn’t love adding some extra cheesy goodness to their meals?

Trust me, once you try Parmesan Cornbread, you’ll wonder how you ever lived without it.

Ingredient List

 Slice it up and serve it hot, this cornbread has got it all!
Slice it up and serve it hot, this cornbread has got it all!

Let’s Gather the Ingredients

Before starting the recipe, make sure to have all the ingredients on hand. Here is what you’ll need:

  • 1 and 1/4 cups yellow cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 cup buttermilk, well-shaken
  • 2 large eggs, beaten
  • 6 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
  • 1 and 1/2 cups, grated Parmigiano-Reggiano cheese, divided

The ingredient amounts above are for one batch of parmesan cornbread.

The Recipe How-To

 Get ready to indulge in the cheesy, buttery goodness of Parmesan Cornbread.
Get ready to indulge in the cheesy, buttery goodness of Parmesan Cornbread.

Step 1: Prepare the Ingredients

Before we start our parmesan cornbread recipe, let’s prepare the ingredients first. Gather all of the necessary ingredients such as the yellow cornmeal, purpose flour, sugar, baking soda, baking powder, salt, unsalted butter, egg, buttermilk and fresh ground black pepper. Make sure all the ingredients are for room temperature before starting.

Step 2: Mix Dry and Wet Ingredients Separately

In two separate bowls, mix dry and wet ingredients separately. For the dry ingredients start with whisking together 1 cup of yellow cornmeal and 1 cup of purpose flour. Later add 1/4 cup of sugar and whisk them together. Add 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon salt. Mix well.

For wet ingredients, start by melting unsalted butter in a bowl then mix it with egg until combined. Pour in the buttermilk slowly while mixing continuously. Add a freshly ground black pepper to taste.

Step 3: Mix Wet and Dry Mixture

Gradually add the wet mixture to the dry mixture bowl whisking it constantly until everything is combined evenly.

Step 4: Add Parmesan Cheese

Take another bowl and mix grated parmesan cheese (around 1 or 2 cups) with flour (around 1/3 or 1/2 cups) and 2 tablespoons unsalted butter. Mix it until they get crumbled.

After you’ve shaken off excess bits from the corn’s ear halves into a large bowl, add it to your mixture about halfway through mixing so that batter coats corn kernels very nicely.

Step 5: Bake The Cornbread

Once you’re done with your batter mixtures, pour it into a greased pan (9×9 inch or 8×8 inch work well), spreading it evenly across. The mix should be thick enough not to find its own level anymore.

Preheat oven to around a temperature of 375℉ (for convectional oven) then place your baking pan on a middle rack once oven temp reaches your desired temperature range. After approximately around 25 to 30 minutes, take calls on checking up on how much done our parmesan corn bread has become so far (you can even use toothpicks or cake tester for reference). We want cooked through edges on this dish with whatever soft spot you like in the middle (it’s all good!).

Step6: Serve Warm And Enjoy!

Cut parmesan cornbread into slices and serve with softened unsalted butter on top while still warm! Bet that will make everyone yearn for more every time!

Substitutions and Variations

Are you looking to switch things up with this Parmesan cornbread recipe? Fear not, because there are countless variations and substitutions you can make without sacrificing flavor.

One option is to swap out the Parmigiano-Reggiano cheese for another type of hard, salty cheese such as Pecorino Romano or Asiago. Similarly, you can experiment with using different flours such as whole wheat flour for a heartier version, or swapping out some of the flour for cornmeal for a more traditional take.

For those who like a little kick to their cornbread, jalapeño Parmesan cornbread is an excellent choice. Adding chopped jalapeños to the batter will bring a subtle heat that pairs nicely with the salty cheese flavors.

If you’re in the mood for something a bit more savory, try parmesan herb cornbread by adding fresh herbs like rosemary or thyme to the mix. Or if your sweet tooth is calling, turn it into basil cornbread by adding some fresh sweet basil or substituting sugar for honey.

For added texture and nutrition, zucchini cornbread can be made by shredding zucchini and mixing it into the batter along with some grated Parmesan cheese. You can also add in heirloom tomato or sage for delicious flavor combinations.

If you prefer muffins instead of loaf-style bread, try turning this recipe into parmesan cornmeal muffins. Bake them in a greased muffin tin and sprinkle some more grated Parmesan cheese on top before baking for a crisp, golden crust.

The options are limitless when it comes to variations and substitutions for this parmesan cornbread recipe. Experimentation is key, so don’t be afraid to get creative in the kitchen!

Serving and Pairing

Now that your parmesan cornbread is fresh out of the oven and cooling on a wire rack, you may be wondering how to serve it up. Fear not, because I’ve got some delicious ideas for you!

Firstly, this cornbread is a great addition to any BBQ or backyard gathering. The savory flavor pairings make it the perfect complement to classic picnic foods like burgers, pulled pork, and potato salad. The crunch of the crusty exterior also makes it a tasty alternative to regular dinner rolls.

However, this cornbread isn’t just limited to outdoor events. It pairs beautifully with soups and stews as well. I recommend serving it alongside a hearty bowl of chili or chowder for a cozy winter meal. The sweetness of the parmesan cheese balances out any spiciness in the dish, while the texture adds some dimension.

If you’re feeling adventurous or want to take this cornbread over-the-top, try using it as bread in different recipes. You can create a tasty breakfast sandwich by layering bacon and eggs between two slices of sliced cornbread or make a unique stuffing recipe for Thanksgiving using diced parmesan cornbread and other ingredients such as rosemary, zucchini or feta cheese.

Lastly, if you really want to elevate your dining experience, try slathering a slice of warmed parmesan cornbread with chef Shamy’s garlic butter spread or whipping up an herb-infused butter like rosemary parmesan for a super indulgent side dish.

The possibilities are endless- so have fun pairing and creating flavorful combos that will impress guests at your next gathering!

Make-Ahead, Storing and Reheating

Now that you’ve mastered the art of baking Parmesan Cornbread, it’s time to take it to the next level with some make-ahead, storing and reheating tips that will ensure your cornbread remains deliciously moist and savory.

Making this cornbread ahead of time is easy. Once cooled, wrap the bread tightly with aluminum foil or plastic wrap and store in an airtight container for up to three days. If you plan to store it longer, freeze it for up to three months.

When reheating the cornbread, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove your wrapped bread from the container or freezer and place it in the oven. Allow it to cook for 10-15 minutes until heated through. Avoid using a microwave because this can make your bread dry and tough.

The best way to serve your Parmesan Cornbread leftovers is by turning them into new dishes while retaining their great taste. Pair it with soup or chili or use it as a side dish during dinner. You can cut leftover bread into cubes, drizzle with olive oil and herbs like rosemary, then toast them in an oven at 350 degrees Fahrenheit (175 degrees Celsius) for around ten minutes until crunchy. This makes savory croutons that can be used in salads or soups.

Another great way of re-purposing your leftover cornbread is by turning it into a delicious bread pudding. Mix together eggs beaten, buttermilk 3 cups, sugar 1/2 tsp, butter parmesan and any other ingredients you may have on hand such as tomatoes or zucchini. Add in the leftover cornbread cubes, mixing well to allow bread to soak up the liquid mixture thoroughly. Then transfer everything into a baking dish and bake at 350 degrees Fahrenheit (175 degrees Celsius). There you have it – Parmesan Cornbread Pudding!

With these tips and tricks, you’ll never waste another loaf of this delicious cornbread!

Tips for Perfect Results

As a culinary explorer, I have cooked my fair share of cornbread recipes. Based on my experience, here are some tips to get that perfect Parmesan Cornbread recipe you’ve been dreaming about:

1. Use freshly grated Parmigiano-Reggiano cheese.

Parmesan cheese adds an unmistakable bold and nutty flavor to the cornbread recipe but using the pre-grated kind won’t provide that same flavor. Grate your own cheese and add it to the mix for better results.

2. Make sure your oven is preheated.

Before placing your Parmesan Cornbread in the oven, ensure that it’s fully preheated to 375°F. This not only helps the bread cook evenly but also gives it that perfectly crusty exterior we all crave.

3. Don’t overmix the batter.

When mixing the ingredients together, make sure to stop once everything is just combined. Overmixing leads to tough, chewy cornbread which nobody wants.

4. Do not open the oven during baking

While it might be tempting, try to avoid opening the oven door while your Parmesan Cornbread is baking. Doing so can cause a drastic change in temperature, leading to uneven cooking and a sunken-in center.

5. Let it cool down before cutting

It’s crucial to let your Parmesan Cornbread cool before cutting into it – this will help prevent any crumbles or falling apart of the bread when served.

Applying these tips for perfect results is what takes this Parmesan Cornbread recipe from being ordinary to extraordinary. It’s all about paying attention to details and giving your dish a little extra love!

Bottom Line


As I wrap up this article, I feel confident that you are more than ready to try out my Parmesan Cornbread recipe. Trust me; it’s worth it. The cheesy and savory flavors of the cornbread will have your taste buds singing with joy. This recipe is perfect as an appetizer, side dish or for any other occasion, particularly the upcoming winter season.

My tips and tricks are aimed to help you achieve the most delicious outcome possible. They should answer any pending questions or doubts that you may have had while reading through the recipe. Nonetheless, if any further uncertainty arises during your cooking process, feel free to refer back to the FAQ section or contact me directly.

In conclusion, Parmesan Cornbread is a delicious comfort food that is easy to prepare and provides a welcoming touch at any table. By following my recipe, you will get perfect results that will turn heads and leave guests asking for seconds. So what are you waiting for? Start whisking those ingredients together and slide the pan in the oven!

Parmesan Cornbread

Parmesan Cornbread Recipe

This is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Calories 278.9 kcal


  • 1 1/2 cups cornmeal
  • 1 cup grated parmigiano-reggiano cheese
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • fresh ground black pepper
  • 1 3/4-2 cups buttermilk (or equal proportions of milk mixed with plain yogurt)
  • 1 egg, beaten
  • 2 -4 tablespoons unsalted butter


  • Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
  • Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
  • Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
  • Enjoy!

Your Own Notes


Serving: 141gCalories: 278.9kcalCarbohydrates: 35.7gProtein: 12.1gFat: 10.1gSaturated Fat: 5.6gCholesterol: 53.6mgSodium: 788.5mgFiber: 2.5gSugar: 3.8g
Keyword < 60 Mins, Breads, European
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You