Cheesy Cowboy Cornbread

Gather around the chuck wagon for these savory and cheesy cornbread biscuits.  This is a super yummy side dish for franks & beans, soup, or your favorite bowl of chili.  Try these at your next cookout – easy to make and yummy to eat. 


  • 1 Cup plus 1 Tablespoon all-purpose flour

  • 1 Cup cornmeal

  • 1 Tablespoon Baking Powder

  • 2 teaspoons garlic powder

  • ½ teaspoon Kosher salt

  • ¼ tsp cayenne pepper

  • 1 cup buttermilk*

  • ½ cup unsalted melted butter cooled

  • 2 cups shredded sharp cheddar cheese


For the topping

  • Pastry brush

  • 2 Tablespoons melted butter

  • 1/8 tsp garlic powder

  • 1 Tablespoon minced fresh parsley


How to make it:

  1. Preheat your oven to 450 degrees. 

  2. Line a sheet tray with parchment paper and set it aside.

  3. In a large bowl, mix all the dry ingredients together.

  4. Add the buttermilk and melted butter stirring to mix.

  5. Fold in your shredded cheese.

  6. Using a ¼ cup measuring cup, scoop out your biscuits and lay them on your parchment-covered sheet tray.

  7. Bake in the oven 10-12 minutes until lightly browned on top.

  8. Remove from the oven and brush with your butter parsley mix.

*If you do not have any buttermilk, you can substitute 1 cup of low-fat milk with the juice of one lemon.  Stir to combine and let set for 5 minutes before adding to your dry ingredients.

Easy print version 


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