Nothing says comfort like a warm, buttery slice of cornbread, and we’ve rounded up 18 deliciously easy recipes that’ll have you baking up a storm in no time. Whether you’re craving something sweet, savory, or packed with extras, these cornbread variations are sure to satisfy. So, preheat your oven and get ready to explore these amazing recipes that promise to be the perfect side or standout star at any meal.
Classic Southern Cornbread
Let’s dive straight into the heart of Southern comfort with this Classic Southern Cornbread. Crispy edges, moist center, and that golden hue—this is the stuff of legends.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, thick and tangy
- 1/3 cup granulated sugar
- 1 large farm-fresh egg
- 1/4 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 400°F (204°C) and place a 9-inch cast-iron skillet inside to heat up.
- In a large bowl, whisk together the stone-ground yellow cornmeal, sifted all-purpose flour, baking powder, and salt until well combined.
- In another bowl, beat the thick and tangy buttermilk, granulated sugar, and farm-fresh egg until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix for tender cornbread.
- Carefully remove the hot skillet from the oven and swirl the melted unsalted butter to coat the bottom and sides.
- Pour the batter into the skillet and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing.
Mmm, this cornbread is a masterpiece of textures—crispy crust giving way to a soft, buttery interior. Serve it warm with a drizzle of honey or alongside a bowl of chili for the ultimate comfort food experience.
Honey Butter Cornbread
Perfect for those cozy nights in, this Honey Butter Cornbread is your golden ticket to comfort. Packed with sweet, buttery goodness, it’s a side that steals the show.
Ingredients
- 1 cup fine-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1/4 cup granulated sugar, for a subtle sweetness
- 1 tbsp baking powder, for the perfect rise
- 1/2 tsp salt, to balance the flavors
- 1 cup whole milk, for richness
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey, for that golden drizzle
- 1 large farm-fresh egg, lightly beaten
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, honey, and egg until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense cornbread.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to prevent overbaking.
- Let the cornbread cool in the pan for 5 minutes before slicing.
Delightfully moist with a crumbly edge, this cornbread pairs a whisper of sweetness with a buttery finish. Serve it warm with a dollop of honey butter or alongside a bowl of chili for the ultimate comfort meal.
Jalapeno Cheddar Cornbread
Fire up your taste buds with this Jalapeno Cheddar Cornbread—spicy, cheesy, and irresistibly moist. Perfect for BBQs or a cozy night in, it’s a crowd-pleaser that packs a punch.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sharp cheddar cheese, freshly grated
- 2 jalapenos, finely diced (seeds removed for less heat)
- 1 cup buttermilk, room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey, golden and sticky
- 2 large eggs, farm-fresh and beaten
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch cast-iron skillet or baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- Stir in the grated cheddar and diced jalapenos, ensuring they’re evenly distributed throughout the dry mix.
- In a separate bowl, mix the buttermilk, melted butter, honey, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until combined—avoid overmixing to keep the cornbread tender.
- Transfer the batter to the prepared skillet, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing to allow it to set properly.
Serve this Jalapeno Cheddar Cornbread warm, with a drizzle of honey or a smear of butter for extra indulgence. The crispy edges and soft, cheesy center make every bite a delightful contrast. Try pairing it with chili or enjoy it as a standalone snack—it’s versatile and always delicious.
Sweet Maple Cornbread
Just when you thought cornbread couldn’t get any better, this Sweet Maple Cornbread **hits different**. Moist, fluffy, and with a hint of maple magic, it’s the side dish that steals the show.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1 tbsp baking powder, aluminum-free
- 1/2 tsp sea salt, finely ground
- 1/2 cup pure maple syrup, dark amber
- 1 cup buttermilk, full-fat
- 1 large egg, farm-fresh
- 1/4 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with butter or non-stick spray.
- In a large bowl, whisk together the cornmeal, sifted flour, baking powder, and sea salt until well combined.
- In another bowl, beat the buttermilk, maple syrup, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense cornbread; a few lumps are okay.
- Transfer the batter to the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: For a golden top, broil for the last 2 minutes, watching closely to prevent burning.
Serve this Sweet Maple Cornbread warm, with a drizzle of maple syrup or a pat of butter. The texture? Unbelievably tender with a crispy edge. The flavor? A sweet, buttery hug with every bite.
Buttermilk Cornbread
Serve this golden, crumbly delight straight from the oven, and watch it disappear before your eyes. Buttermilk cornbread is the unsung hero of comfort food—simple, satisfying, and endlessly versatile.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1 cup buttermilk, shaken
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large farm-fresh egg, lightly beaten
Instructions
- Preheat your oven to 425°F and place a 9-inch cast-iron skillet inside to heat up—this ensures a crispy crust.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure your buttermilk is at room temperature to avoid clumping.
- Pour the wet ingredients into the dry ingredients and stir just until combined—overmixing leads to tough cornbread.
- Carefully remove the hot skillet from the oven and swirl in a tablespoon of butter to coat the bottom and sides.
- Pour the batter into the skillet—it should sizzle upon contact—and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Tip: For an extra golden top, broil for the last 1-2 minutes, watching closely.
- Let the cornbread cool in the skillet for 5 minutes before slicing. Tip: Serve warm with a drizzle of honey for a sweet contrast to the savory notes.
Lightly crisp on the outside with a tender, moist crumb inside, this cornbread strikes the perfect balance between sweet and savory. Layer slices with chili or crumble over a fall salad for a textural twist.
Skillet Cornbread with Bacon
Hungry for a twist on classic cornbread? **Skillet Cornbread with Bacon** brings the crunch, the smoke, and all the comfort. Let’s dive in.
Ingredients
- 6 slices thick-cut bacon, crispy and crumbled
- 1 cup stone-ground cornmeal, golden and coarse
- 1 cup all-purpose flour, sifted
- 1 tbsp baking powder, aluminum-free
- 1/2 tsp sea salt, finely ground
- 1/4 cup granulated sugar, for a hint of sweetness
- 1 cup buttermilk, tangy and rich
- 1 large egg, farm-fresh and beaten
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup bacon drippings, reserved from cooking
Instructions
- Preheat your oven to 425°F. Place a 10-inch cast-iron skillet inside to heat up.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, mix the buttermilk, egg, melted butter, and bacon drippings until well combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined; avoid overmixing for tender cornbread.
- Carefully remove the hot skillet from the oven. Swirl a bit of bacon drippings to coat the bottom.
- Pour the batter into the skillet. Sprinkle the crumbled bacon evenly over the top.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean.
- Let it cool for 5 minutes before slicing. This rest period ensures perfect texture.
Velvety inside with a crispy bacon crown, this cornbread is a showstopper. Serve it warm with a drizzle of honey or alongside a bowl of chili for the ultimate comfort meal.
Cornbread Muffins
Snag your apron—these Cornbread Muffins are about to steal the show. Simple, savory, and subtly sweet, they’re the sidekick your meals have been missing.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup buttermilk, creamy and tangy
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg, farm-fresh and room temperature
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until well combined.
- In another bowl, beat the buttermilk, melted butter, and egg until smooth. Tip: Ensure your butter is cooled to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense muffins—lumps are okay!
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even browning.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Crumbly yet moist, these muffins boast a buttery richness with a hint of sweetness. Serve them warm with a drizzle of honey or alongside a hearty chili for the ultimate comfort food experience.
Gluten-Free Cornbread
Dig into this gluten-free cornbread that’s golden, crumbly, and irresistibly buttery—no gluten, no problem. Perfect for pairing with chili or slathering with honey, it’s a game-changer for your dinner table.
Ingredients
- 1 cup fine, stone-ground yellow cornmeal
- 1 cup gluten-free all-purpose flour blend
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup whole milk, at room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large farm-fresh egg, at room temperature
Instructions
- Preheat your oven to 375°F and grease an 8-inch square baking pan with butter or line it with parchment paper for easy removal.
- In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, and sea salt until well combined.
- In another bowl, beat the egg lightly, then stir in the milk and melted butter until the mixture is uniform.
- Pour the wet ingredients into the dry ingredients and stir just until combined—overmixing leads to tough cornbread.
- Transfer the batter to the prepared pan, smoothing the top with a spatula for an even bake.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing to allow it to set properly.
Amazingly moist with a slight crunch from the cornmeal, this gluten-free cornbread is a dream. Serve it warm with a drizzle of honey or a pat of butter for a simple, satisfying treat.
Vegan Cornbread
Whip up this vegan cornbread that’s **fluffy, golden, and irresistibly buttery**—without a drop of dairy. Perfect for pairing with chili or slathering with jam, it’s a crowd-pleaser that’s **easy to make and even easier to love**.
Ingredients
- 1 cup **stone-ground cornmeal**, for that classic crunch
- 1 cup **all-purpose flour**, sifted for lightness
- 1 tbsp **baking powder**, to ensure a perfect rise
- 1/2 tsp **sea salt**, to balance the sweetness
- 1/4 cup **maple syrup**, for a deep, caramel-like sweetness
- 1 cup **unsweetened almond milk**, creamy and smooth
- 1/3 cup **coconut oil**, melted and slightly cooled for richness
- 1 tbsp **apple cider vinegar**, for a subtle tang and lift
Instructions
- Preheat your oven to **375°F** and lightly grease an 8-inch square baking pan with coconut oil.
- In a large bowl, whisk together the **cornmeal, flour, baking powder, and salt** until well combined.
- In another bowl, mix the **maple syrup, almond milk, coconut oil, and apple cider vinegar** until smooth. **Tip**: Ensure the coconut oil is cool to avoid solidifying when mixed with cold ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined. **Tip**: Don’t overmix to keep the cornbread tender.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for **20-25 minutes**, or until the edges are golden and a toothpick inserted in the center comes out clean. **Tip**: Check at 20 minutes to prevent overbaking.
- Let the cornbread cool in the pan for 10 minutes before slicing.
Fresh out of the oven, this cornbread boasts a **moist crumb and crispy edges**, with a sweet, nutty flavor that’s utterly addictive. Serve it warm with a drizzle of maple syrup or a smear of vegan butter for an extra indulgent treat.
Cornbread Stuffing
Savory, buttery, and packed with texture, this cornbread stuffing is your next holiday showstopper. Transform day-old cornbread into a golden, crispy-edged delight that’s bursting with flavor.
Ingredients
- 4 cups crumbled day-old cornbread, slightly dry
- 1/2 cup unsalted butter, melted and bubbling
- 1 large yellow onion, diced small
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced until fragrant
- 2 cups chicken broth, rich and savory
- 2 large farm-fresh eggs, lightly beaten
- 1 tbsp fresh sage, finely chopped
- 1 tsp kosher salt, for that perfect seasoning
- 1/2 tsp freshly ground black pepper, for a subtle kick
Instructions
- Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
- In a large skillet over medium heat, sauté the diced onion and chopped celery in 2 tbsp of the melted butter until soft, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onions is key.
- Add the minced garlic and cook for another minute until aromatic.
- In a large bowl, combine the crumbled cornbread, sautéed veggies, remaining melted butter, chicken broth, beaten eggs, chopped sage, salt, and pepper. Mix gently to avoid breaking the cornbread too much. Tip: The mixture should be moist but not soggy.
- Transfer the mixture to the prepared baking dish and spread evenly. Tip: For extra crispiness, press down lightly with the back of a spoon.
- Bake uncovered for 30-35 minutes, or until the top is golden brown and the edges are crispy.
The stuffing emerges with a crispy top layer giving way to a moist, fluffy interior. Serve it alongside roasted turkey or as a hearty base for your favorite gravy. For a twist, top with caramelized onions before baking for an extra layer of sweetness.
Cornbread Salad
Grab your forks because this Cornbread Salad is about to steal the spotlight at your next BBQ. Layer crispy cornbread, juicy veggies, and a creamy dressing for a dish that’s as easy to love as it is to make.
Ingredients
- 2 cups crumbled, day-old cornbread (slightly dry for the perfect texture)
- 1 cup cherry tomatoes, halved (bursting with summer sweetness)
- 1/2 cup crisp cucumber, diced (for a refreshing crunch)
- 1/4 cup red onion, finely chopped (adds a sharp, vibrant kick)
- 1/2 cup sharp cheddar cheese, shredded (for a creamy, tangy bite)
- 1/3 cup mayonnaise (rich and creamy)
- 2 tbsp sour cream (adds a slight tang)
- 1 tbsp fresh chives, chopped (for a mild, oniony freshness)
- 1/2 tsp smoked paprika (for a deep, smoky flavor)
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, gently toss the crumbled cornbread, cherry tomatoes, cucumber, and red onion until evenly mixed.
- In a separate small bowl, whisk together the mayonnaise, sour cream, chives, smoked paprika, salt, and pepper until smooth.
- Pour the dressing over the cornbread mixture and fold gently until everything is well coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Sprinkle the shredded cheddar cheese on top for a creamy, tangy finish. Tip: For an extra crunch, add the cheese just before serving.
- Chill the salad in the refrigerator for at least 30 minutes to enhance the flavors. Tip: Serve chilled for the best texture and taste.
This Cornbread Salad is a textural dream—crunchy, creamy, and bursting with flavor. Serve it in a clear bowl to show off the colorful layers, or pack it for a picnic where it’s sure to be the star.
Mexican Cornbread
Just when you thought cornbread couldn’t get any better, here comes Mexican Cornbread—spicy, cheesy, and utterly irresistible. This twist on the classic packs a punch with jalapeños and cheddar, baked to golden perfection.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1 tbsp baking powder, aluminum-free
- 1/2 tsp sea salt, finely ground
- 1 cup buttermilk, creamy and tangy
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 large egg, farm-fresh and beaten
- 1 cup sharp cheddar cheese, freshly grated
- 2 jalapeños, seeds removed and finely diced
- 1/4 cup canned corn kernels, drained and patted dry
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet with butter.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing leads to tough cornbread.
- Fold in the cheddar cheese, jalapeños, and corn kernels gently. Tip: Reserve some cheese for a golden top.
- Transfer the batter to the prepared skillet, smoothing the top. Sprinkle reserved cheese on top.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Check at 20 minutes to prevent overbaking.
Loaded with flavor, this Mexican Cornbread boasts a moist crumb, a crispy crust, and a spicy kick. Serve it warm with a drizzle of honey for a sweet and spicy contrast.
Cornbread with Creamed Corn
Absolutely no one can resist the sweet, buttery charm of cornbread, especially when it’s packed with creamy, juicy kernels of creamed corn. This recipe? It’s a game-changer.
Ingredients
- 1 cup of stone-ground yellow cornmeal
- 1 cup of all-purpose flour, sifted
- 1/4 cup of granulated sugar
- 1 tbsp of baking powder
- 1/2 tsp of fine sea salt
- 1 cup of whole milk
- 1/2 cup of unsalted butter, melted and slightly cooled
- 1 large farm-fresh egg
- 1 can (14.75 oz) of creamed corn, creamy and sweet
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan with butter or non-stick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until well combined.
- In another bowl, beat the egg lightly, then mix in the milk and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined—overmixing leads to tough cornbread.
- Fold in the creamed corn gently, ensuring it’s evenly distributed without overworking the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before slicing—patience ensures perfect slices.
Now, the result? A moist, tender crumb with pockets of creamy corn in every bite. Serve it warm with a drizzle of honey or a slab of butter for that extra indulgence.
Blueberry Cornbread
Transform your breakfast game with this sweet and savory twist on a classic. Blueberry cornbread blends juicy bursts of fruit with hearty, golden crumb for a dish that’s as versatile as it is delicious.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup buttermilk, room temperature
- 1 large farm-fresh egg
- 1/4 cup rich unsalted butter, melted
- 1 cup fresh blueberries, rinsed and dried
Instructions
- Preheat your oven to 375°F and grease an 8-inch square baking pan with butter or non-stick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the buttermilk, egg, and melted butter until smooth. Tip: Room temperature ingredients blend more evenly.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing leads to tough cornbread.
- Gently fold in the blueberries to distribute evenly without crushing them. Tip: Tossing blueberries in a bit of flour helps prevent sinking.
- Spread the batter into the prepared pan and bake for 25 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
- Let cool in the pan for 10 minutes before slicing to serve.
Crave-worthy with a crispy edge and moist center, this blueberry cornbread shines alongside a dollop of whipped honey butter or as a base for a decadent berry shortcake.
Pumpkin Cornbread
Let’s dive into a cozy twist on a classic—**Pumpkin Cornbread** that’s moist, subtly sweet, and packed with autumnal vibes. Perfect for pairing with chili or slathering with honey butter, this recipe is a game-changer.
Ingredients
- 1 cup stone-ground cornmeal, for that rustic texture
- 1 cup all-purpose flour, sifted for lightness
- 1 tbsp baking powder, to ensure a perfect rise
- 1/2 tsp fine sea salt, to balance the sweetness
- 1/2 cup pure pumpkin puree, for moisture and flavor
- 1/3 cup pure maple syrup, for a natural sweetness
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large farm-fresh eggs, beaten, for richness
- 1 cup buttermilk, for tang and tenderness
Instructions
- Preheat your oven to 375°F and grease a 9-inch cast-iron skillet or baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the pumpkin puree, maple syrup, melted butter, eggs, and buttermilk until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
- Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense cornbread.
- Pour the batter into the prepared skillet and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: For a golden top, broil the last 2 minutes.
Moist with a tender crumb and a hint of pumpkin spice, this cornbread is a delightful twist on tradition. Serve warm with a drizzle of honey or a dollop of whipped cinnamon butter for an extra indulgent treat.
Cornbread with Green Chiles
Whip up this Cornbread with Green Chiles for a spicy twist on a classic comfort food. Perfect for game day or a cozy night in, it’s a crowd-pleaser that packs a punch.
Ingredients
- 1 cup stone-ground cornmeal, for that rustic texture
- 1 cup all-purpose flour, sifted for lightness
- 1/4 cup granulated sugar, for a hint of sweetness
- 1 tbsp baking powder, to ensure a fluffy rise
- 1/2 tsp sea salt, to balance the flavors
- 1 cup buttermilk, for tangy moisture
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, farm-fresh for richness
- 1 cup canned green chiles, drained and chopped, for a fiery kick
- 1/2 cup sharp cheddar cheese, shredded, for melty goodness
Instructions
- Preheat your oven to 375°F and grease an 8-inch square baking pan with butter or non-stick spray.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, and eggs until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
- Fold in the green chiles and cheddar cheese until evenly distributed throughout the batter.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Check at 25 minutes to prevent overbaking.
- Let the cornbread cool in the pan for 10 minutes before slicing.
Kick back and enjoy this Cornbread with Green Chiles, where the moist, crumbly texture meets the spicy, cheesy goodness. Serve it warm with a dollop of honey butter for an irresistible sweet and spicy combo.
Cornbread Casserole
Ready to dive into a dish that’s the perfect mash-up of comfort and crunch? This cornbread casserole blends sweet, savory, and a hint of spice in every bite—no fancy skills needed.
Ingredients
- 1 cup stone-ground yellow cornmeal, for that rustic texture
- 1 cup all-purpose flour, sifted for fluffiness
- 1/4 cup granulated sugar, to sweeten the deal
- 1 tbsp baking powder, for the perfect rise
- 1/2 tsp fine sea salt, to balance flavors
- 1 cup whole milk, creamy and rich
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large farm-fresh eggs, beaten until light
- 1 cup sharp cheddar cheese, shredded for gooey pockets
- 1/4 cup pickled jalapeños, chopped for a spicy kick
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and sea salt until fully combined.
- Pour in the milk, melted butter, and beaten eggs. Stir just until the batter comes together—overmixing leads to tough casserole.
- Fold in the shredded cheddar and chopped jalapeños, distributing evenly throughout the batter.
- Transfer the batter to the prepared dish, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Let the casserole cool for 5 minutes before slicing—patience ensures clean cuts.
Fluffy yet dense, this casserole boasts a buttery crust with melty cheese and pops of heat. Serve it warm with a drizzle of honey or alongside a bowl of chili for the ultimate comfort meal.
Cornbread Pancakes
Yum, you’ve never had pancakes like this before. Cornbread pancakes bring the sweet, golden goodness of cornbread into your morning stack—crispy edges, fluffy centers, and all.
Ingredients
- 1 cup stone-ground yellow cornmeal
- 1 cup all-purpose flour, sifted
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk, thick and tangy
- 1/2 cup whole milk
- 2 large farm-fresh eggs
- 4 tbsp unsalted butter, melted and slightly cooled
- 2 tbsp pure honey, for drizzling
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and sea salt until well combined.
- In another bowl, beat the buttermilk, whole milk, eggs, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter. Tip: Test the skillet’s heat by sprinkling a few water drops—if they sizzle, it’s ready.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip and cook until golden brown, about 1-2 minutes more. Repeat with remaining batter.
- Drizzle with honey before serving. Perfect for pairing with crispy bacon or a dollop of whipped butter.
Perfectly crispy on the outside, tender on the inside, these pancakes have a subtle sweetness that pairs beautifully with savory toppings. Try them with a spicy maple syrup for an unexpected twist.
Conclusion
Feast your eyes on these 18 scrumptious cornbread recipes that promise ease and delight in every bite! Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.