Cheesy Cornbread Soup Recipe

Cheesy cornbread soup: A copycat recipe from Starboard Market in Clear Lake, Iowa. Repin to save!

As long as the temperature is under 60 degrees, I’m all about soup. Especially soup like this, which could quite possibly knock your socks off.

Once again, I’m posting a copycat recipe from a great little cafe/deli in Clear Lake, Iowa: Starboard Market.

Whenever I happen to be going south on I-35 through Iowa, I have to stop at this place. They have one of those rare menus that make ordering difficult -because everything looks so good.

One of their standout menu items is cheesy cornbread soup. This soup is almost worth the 140-mile drive down to Clear Lake. But I thought it would be more practical to try to recreate it at home.

It took some Internet sleuthing and a few kitchen trials, but I believe this recipe comes pretty close to the kind I had at Starboard Market.

Cheesy cornbread soup: A copycat recipe from Starboard Market in Clear Lake, Iowa. Click through for recipe.

Please note: There is actual cornbread mix in this recipe. Don’t use cornmeal or it won’t turn out. Using the cornbread mix causes the soup to thicken to a nice consistency.

Spicy cornbread salad. It's shockingly delicious. Click through for recipe.

Get the recipe: Starboard Market-inspired spicy cornbread salad

If you make a lot of soups, an immersion blender will make your life easier.

Put toppings on your soup! Here are 80+ soup topping ideas.

If you like thick, rich corn-based recipes, check out this sweet corn spoon bread.

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Cheesy Cornbread Soup
Yield: 4 servings

Cheesy Cornbread Soup

I recommend using shredded cheddar, pepper jack, smoked gouda, or Mexican-blend cheese for this recipe. Also, to save money, use bouillon or Better Than Bouillon instead of purchasing a can of chicken broth.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 14.75 ounce can cream style corn
  • 1 1/2 cups milk (I used 2 percent)
  • 1 can chicken broth
  • 3/4 cup grated cheese (see notes above)
  • 1/3 cup cornbread mix
  • Garlic powder, to taste
  • Salt and pepper, to taste


  1. In a large saucepan over medium heat, saute onions in butter until they begin to soften - about three minutes or so. Add corn, milk, and chicken broth. Heat to a simmer and cook for a couple of minutes.
  2. Using an immersion blender, blend all ingredients together until the soup is pureed. Alternatively, you can allow the soup to cool for a bit, transfer to a blender, and puree until smooth.
  3. Once soup is pureed, add cheese, cornbread mix, and spices. Heat until cheese melts and soup thickens a bit. Serve with extra shredded cheese, pickled jalapeños, bacon bits, or other desired toppings.

8 Responses to “Cheesy Cornbread Soup Recipe”

  1. 1

    Karen Harris — April 14, 2013 @ 4:24 pm

    Oh yeah! This looks absolutely delicious. During my pantry clean out I happened to find some cornbread mix and about 8 cans of cream style corn. I guess I know what to do with them now!

    • Haley replied: — April 15th, 2013 @ 3:49 am

      An excuse to use up pantry staples indeed!

  2. 2

    Dianne — April 16, 2014 @ 10:05 pm

    I was at the Starboard Market yesterday and had the cheesy cornbread soup. Can’t wait to try your recipe.

    • Haley replied: — April 17th, 2014 @ 1:16 am

      So jealous! I haven’t been there for a couple of years. Let me know if you try the recipe!

  3. 3

    Jenni — October 6, 2014 @ 6:13 pm

    I just bought a gallon of this soup at the Starboard Market before it closed for the season. I would love to have a recipe to duplicate it 🙂

    • Haley replied: — October 7th, 2014 @ 12:33 am

      That’s so smart of you! I wish I lived closer so I could get some myself 🙂

  4. 4

    Carol — November 30, 2016 @ 3:07 pm

    I bought everything to make this soup (sure hope it’s as good as or close to what I remember of the Starboard Market’s!), but I have a question – how large of a can of chicken broth do you use?? Thanks!

    • Haley replied: — December 1st, 2016 @ 5:51 am

      A 14.5-ounce can

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