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Baking recipe · from the recipe book

Honey Cheddar Ribbon Cornbread with Parmesan Crust

A moist, sweet-salty cornbread loaf with a melty ribbon of sharp cheddar through the middle and a crisp, smoky Parmesan-cheddar crust.

Honey Cheddar Ribbon Cornbread with Parmesan Crust

Ingredients

  • 1⅔ cups200 gYellow cornmeal, whole-grain
  • 1 cup110 gAll-purpose flour
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gPaprika (sweet or smoked)smoked, divided
  • 1⅓ cups shredded160 gCheddar cheesesharp, shredded and divided
  • ⅓ cup grated30 gGrated Parmesan
  • ¾ cup180 gSour cream
  • ¾ cup (180 ml)200 gWhole milk
  • 2 large100 gEggsroom temperature
  • 2 tbsp40 gHoney
  • ¼ cup50 gOlive oildivided

Steps

  1. Preheat the oven to 375°F (190°C). Brush a 9x5-inch loaf pan with about a teaspoon of the olive oil, keeping the rest for the batter.
  2. Shred the cheddar and divide it: two-thirds for the middle ribbon and the remaining one-third for the crust.
  3. In a small bowl, toss the crust portion of the cheddar with the parmesan and half of the smoked paprika; set aside.
  4. In a large bowl, whisk the cornmeal, flour, baking powder, baking soda, salt and the remaining half of the paprika.
  5. In a second bowl, whisk the sour cream, milk, eggs, honey and the remaining olive oil until smooth.
  6. Pour the sour cream mixture into the cornmeal mixture and fold just until no dry streaks remain.
  7. Spread half the batter in the pan, scatter the ribbon portion of the cheddar evenly over it, then spread the remaining half of the batter on top.
  8. Sprinkle the cheddar-parmesan mixture over the top.
  9. Bake 45 to 50 minutes, until the crust is deep golden and a toothpick in the center comes out clean of batter (melted cheese is fine).
  10. Cool in the pan 10 minutes, then turn out onto a rack and cool 25 minutes more before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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