ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheese-and-Onion Cornbread

Prep time 10 mins
Bake time 24 mins
Yield Makes 9 servings


  • 2 (6-ounce) packages buttermilk cornbread mix
  • 1 cup shredded Cheddar-Monterey Jack cheese blend
  • 1/4 cup chopped green onion tops
  • 1 tablespoon butter
  • 1 1/3 cups milk

How to Make It

  1. Combine buttermilk cornbread mix, cheese, and chopped green onions in a large bowl; set aside.

  2. Heat butter in an 8-inch baking pan in a 450° oven 3 to 4 minutes or until melted and lightly browned. Tilt pan to coat bottom with melted butter.

  3. Add milk to cornbread mixture, stirring just until blended. Pour batter into hot pan.

  4. Bake at 450° for 18 to 20 minutes or until golden and cornbread pulls away from sides of pan.

  5. Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.