Brimming with golden goodness, cornbread is the ultimate comfort food that transforms any meal into something special. Whether you’re craving classic Southern-style, sweet honey-kissed loaves, or creative twists with jalapeños and cheese, we’ve gathered 18 mouthwatering recipes perfect for weeknight dinners, holiday feasts, or cozy weekends. Get ready to discover your new favorite—each bite promises warmth and satisfaction!
Classic Southern Cornbread
Essential for any Southern table, this cornbread delivers that perfect balance of sweet and savory. Every bite brings back memories of family gatherings and Sunday suppers. You’ll want to make this recipe your go-to for comfort food cravings.
Ingredients
– 1 ½ cups yellow cornmeal (stone-ground gives the best texture)
– ½ cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 ¼ cups buttermilk, cold from the fridge
– 2 large eggs, I prefer room temperature for better mixing
– ¼ cup granulated sugar
– ⅓ cup vegetable oil, plus extra for greasing
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat your oven to 425°F and place a 9-inch cast iron skillet inside to heat.
2. Whisk together cornmeal, flour, baking powder, and salt in a large bowl.
3. In a separate bowl, combine buttermilk, eggs, sugar, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
5. Carefully remove the hot skillet from the oven using oven mitts and add 2 tablespoons of vegetable oil, swirling to coat.
6. Pour the batter into the hot skillet—it should sizzle immediately.
7. Bake at 425°F for 20-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
8. Brush the top with melted butter as soon as it comes out of the oven.
9. Let the cornbread cool in the skillet for 10 minutes before slicing.
Nothing beats that crispy, buttery crust against the moist, tender crumb inside. Serve it warm with a drizzle of honey or crumbled over a bowl of chili for the ultimate comfort meal.
Honey Butter Cornbread
Rich, golden cornbread gets a sweet-savory upgrade with honey butter baked right in. Ready in under 30 minutes, this version stays moist for days. Rely on buttermilk for that signature tang that balances the sweetness perfectly.
Ingredients
– 1 cup fine-grind cornmeal (I prefer the texture over coarse)
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk, shaken well before measuring
– 1/3 cup honey
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 large egg, at room temperature for better incorporation
– 2 tbsp softened butter for the honey butter swirl
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan thoroughly.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
3. In a separate bowl, combine 1 cup buttermilk, 1/3 cup honey, 1/4 cup melted butter, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
5. Spread half the batter evenly into the prepared pan using a spatula.
6. Dot the surface with 2 tbsp softened butter in small dollops.
7. Top with the remaining batter and swirl gently with a knife to create marbled pockets.
8. Bake at 400°F for 18–20 minutes, until the top is golden and a toothpick inserted near the center comes out clean.
9. Let cool in the pan for 5 minutes before slicing.
Just out of the oven, this cornbread has a crisp, buttery crust that gives way to a tender, cake-like crumb. The honey butter melts into every bite, adding pockets of rich sweetness. Serve it warm with a drizzle of extra honey or crumbled over chili for a savory twist.
Jalapeño Cheddar Cornbread
Satisfyingly spicy and cheesy, this cornbread delivers bold flavor with minimal effort. Skip the boxed mix—this from-scratch version comes together in one bowl. You’ll want to make it weekly once you taste that crispy, golden crust.
Ingredients
– 1 cup fine yellow cornmeal (I prefer the fine grind for smoother texture)
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 2 large eggs at room temperature (they incorporate better when not cold)
– 1 cup buttermilk (the tang balances the heat perfectly)
– ⅓ cup honey
– ½ cup unsalted butter, melted and slightly cooled
– 1 cup shredded sharp cheddar cheese
– 2 fresh jalapeños, finely diced (remove seeds for milder heat)
Instructions
1. Preheat your oven to 400°F.
2. Place a 10-inch cast iron skillet in the oven while it preheats.
3. Whisk together cornmeal, flour, baking powder, and salt in a large bowl.
4. In a separate bowl, beat eggs until frothy—about 30 seconds.
5. Stir buttermilk, honey, and melted butter into the beaten eggs.
6. Pour the wet ingredients into the dry ingredients.
7. Mix gently until just combined—don’t overmix.
8. Fold in shredded cheddar cheese and diced jalapeños.
9. Carefully remove the hot skillet from the oven using oven mitts.
10. Pour the batter into the hot skillet—it should sizzle immediately.
11. Spread the batter evenly with a spatula.
12. Bake at 400°F for 20-22 minutes until golden brown.
13. Insert a toothpick into the center—it should come out clean.
14. Let the cornbread cool in the skillet for 10 minutes before slicing.
Nothing beats the contrast of crispy edges against the moist, tender crumb. That cheesy, spicy kick makes it perfect alongside chili or smothered with honey butter. Next time, try adding crispy bacon bits for extra savory depth.
Buttermilk Cornbread
Satisfyingly simple and reliably delicious, this buttermilk cornbread comes together in minutes. Its golden crust and tender crumb make it the perfect side for chili or barbecue. I always keep the ingredients stocked for last-minute baking.
Ingredients
– 1 cup yellow cornmeal (stone-ground gives the best texture)
– 1 cup all-purpose flour
– 1/4 cup granulated sugar (I like just enough sweetness to balance the corn)
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk (full-fat creates the moistest crumb)
– 1/3 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
– 2 large eggs (room temperature blends more smoothly)
Instructions
1. Preheat your oven to 400°F and place a 9-inch cast-iron skillet inside to heat.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl.
3. In a separate bowl, whisk 1 cup buttermilk, 1/3 cup melted butter, and 2 eggs until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
5. Carefully remove the hot skillet from the oven and pour in the batter (it should sizzle slightly).
6. Bake at 400°F for 20-25 minutes until the top is golden and a toothpick inserted comes out clean.
7. Let the cornbread cool in the skillet for 10 minutes before slicing.
This cornbread develops a crisp, buttery crust from the hot skillet while staying remarkably moist inside. Try serving it warm with honey butter or crumbling it over a bowl of spicy chili for texture contrast.
Skillet Cornbread with Crispy Edges
Only skillet cornbread delivers that perfect crispy edge you crave. Our version bakes up golden with a tender crumb that soaks up butter beautifully. This straightforward recipe requires just one bowl and your trusty cast iron.
Ingredients
– 1 cup fine cornmeal (I prefer stone-ground for better texture)
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup whole milk
– 2 large eggs (room temperature blends easier)
– 1/4 cup unsalted butter, melted (plus extra for greasing)
– 2 tbsp vegetable oil
Instructions
1. Preheat your oven to 400°F.
2. Place 2 tbsp vegetable oil in a 10-inch cast iron skillet.
3. Swirl the oil to coat the skillet’s bottom and sides completely.
4. Transfer the oiled skillet to the preheating oven for 10 minutes.
5. Whisk 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
6. Beat 1 cup milk, 2 eggs, and 1/4 cup melted butter in a separate bowl until smooth.
7. Pour the wet ingredients into the dry ingredients.
8. Stir the batter until just combined (lumps are fine – overmixing makes tough cornbread).
9. Carefully remove the hot skillet from the oven using oven mitts.
10. Immediately pour the batter into the sizzling hot skillet.
11. Spread the batter evenly with a spatula.
12. Bake at 400°F for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
13. Cool the cornbread in the skillet for 5 minutes before slicing.
14. Run a knife around the edges to loosen the cornbread.
15. Invert the skillet onto a cutting board to release the cornbread.
Keep that cast iron hot for maximum crust formation – it’s the secret to those crispy edges. This cornbread’s slightly sweet interior contrasts beautifully with the savory, crunchy crust. Try serving warm squares alongside chili or crumbling over greens for a textural surprise.
Sweet Maple Cornbread
Just when you thought cornbread couldn’t get better, this sweet maple version changes everything. It’s the perfect balance of hearty cornmeal and warm maple sweetness that makes it irresistible. You’ll want to make this all fall long.
Ingredients
– 1 cup yellow cornmeal (stone-ground gives the best texture)
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk (I always use full-fat for richer flavor)
– 1/2 cup pure maple syrup (the real stuff makes all the difference)
– 1/3 cup melted butter, slightly cooled
– 2 large eggs at room temperature (they incorporate better this way)
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F and grease an 8-inch square baking pan thoroughly.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl until well combined.
3. In a separate bowl, whisk buttermilk, maple syrup, melted butter, eggs, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix.
5. Tip: A few small lumps are fine; overmixing makes cornbread tough.
6. Immediately pour the batter into your prepared pan and spread evenly.
7. Bake at 375°F for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning.
9. Let the cornbread cool in the pan for 10 minutes before slicing.
10. Tip: For extra maple flavor, brush the top with a tablespoon of maple syrup while still warm.
Outstandingly moist with a crisp golden crust, this cornbread has that perfect crumbly-yet-tender texture. The maple flavor shines through without being overly sweet. Serve it warm with honey butter or crumble it over chili for a sweet-savory twist.
Cornbread Muffins
Vividly golden and perfectly portioned, these cornbread muffins deliver that classic Southern charm with minimal fuss. They bake up tender with just the right crumbly texture that pairs beautifully with chili or soups. You’ll appreciate how quickly they come together for last-minute meals.
Ingredients
– 1 cup yellow cornmeal (stone-ground gives the best texture)
– 1 cup all-purpose flour
– 1/4 cup granulated sugar (I prefer just enough sweetness to balance the corn)
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup buttermilk (this creates incredible tenderness)
– 1/3 cup vegetable oil
– 1 large egg, at room temperature for better incorporation
– 2 tbsp melted butter for brushing the hot muffins
Instructions
1. Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl until thoroughly combined.
3. In a separate medium bowl, whisk buttermilk, vegetable oil, and egg until completely smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or the muffins will be tough.
5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
6. Bake at 400°F for 15-18 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
7. Remove muffins from the oven and immediately brush the tops with melted butter while still hot.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Zesty with corn flavor and wonderfully moist, these muffins develop a delightful crisp crust from the high-temperature baking. Their slightly crumbly texture makes them perfect for soaking up chili or stew juices. Try splitting them warm and topping with honey butter for a simple dessert that highlights their natural sweetness.
Bacon and Scallion Cornbread
Crisp bacon and fresh scallions transform basic cornbread into something extraordinary. This savory version pairs perfectly with chili or stands strong on its own. You’ll want to make this weekly once you taste the smoky, oniony goodness.
Ingredients
– 6 slices thick-cut bacon (I always go for applewood-smoked for that extra flavor)
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 tablespoon baking powder
– 1 teaspoon salt
– 2 large eggs (room temperature makes for better mixing)
– 1 cup buttermilk (the tanginess really balances the richness)
– 1/4 cup melted butter
– 1/4 cup granulated sugar
– 1/2 cup chopped scallions (both green and white parts for maximum flavor)
Instructions
1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes.
3. Transfer bacon to paper towels to drain, then chop into small pieces.
4. Whisk together flour, cornmeal, baking powder, and salt in a large bowl.
5. In a separate bowl, beat eggs until frothy, about 1 minute.
6. Add buttermilk, melted butter, and sugar to the eggs, whisking until combined.
7. Pour wet ingredients into dry ingredients, stirring just until no dry spots remain.
8. Fold in chopped bacon and scallions until evenly distributed.
9. Pour batter into prepared pan and smooth the top with a spatula.
10. Bake for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
11. Let cornbread cool in pan for 10 minutes before slicing.
Vibrant green scallion flecks contrast beautifully with golden cornbread crumb. The bacon adds salty crunch to every tender bite. Serve warm with honey butter or crumble over a bowl of spicy chili for ultimate comfort food.
Gluten-Free Cornbread
Dig into this gluten-free cornbread that’s anything but dry or crumbly. Developed after countless test batches, this version delivers that classic cornbread texture without the wheat. Don’t be surprised when it becomes your new go-to side.
Ingredients
- 1 ½ cups fine cornmeal (I prefer Bob’s Red Mill for its consistent texture)
- 1 cup gluten-free all-purpose flour (King Arthur Measure for Measure never fails me)
- 2 tsp baking powder (make sure it’s fresh for maximum rise)
- 1 tsp salt (I always use fine sea salt for even distribution)
- 2 large eggs at room temperature (they incorporate much better when not cold)
- 1 cup buttermilk (the tanginess really makes this cornbread special)
- ½ cup melted unsalted butter (cooled slightly so it doesn’t cook the eggs)
- ¼ cup honey (local if you can get it – the flavor difference is noticeable)
Instructions
- Preheat your oven to 375°F and grease an 8×8 inch baking pan thoroughly.
- Whisk together cornmeal, gluten-free flour, baking powder, and salt in a large bowl until well combined.
- In a separate bowl, beat the room temperature eggs until frothy and pale yellow.
- Pour in buttermilk, melted butter, and honey, then whisk until the mixture is completely smooth.
- Tip: Make a well in the dry ingredients and pour the wet mixture directly into the center.
- Gently fold the batter together until just combined – overmixing makes tough cornbread.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake at 375°F for 22-25 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
- Tip: Don’t open the oven door during the first 20 minutes to prevent collapsing.
- Remove from oven and let cool in the pan for 10 minutes before slicing.
- Tip: Run a knife around the edges to ensure clean release from the pan.
- Transfer to a wire rack to cool completely or serve warm.
Hearty and moist with a perfect crumb, this cornbread holds up beautifully to chili or stew. The honey adds subtle sweetness that pairs wonderfully with spicy dishes. For something different, try cubing and toasting day-old pieces for gluten-free croutons.
Cornbread Pancakes
Bold cornbread flavor meets fluffy pancake texture in this clever breakfast mashup. These golden cakes deliver that signature cornmeal crunch while staying tender inside. Perfect for when you can’t decide between breakfast classics.
Ingredients
– 1 cup fine yellow cornmeal (I prefer the fine grind for smoother batter)
– 1 cup all-purpose flour
– 2 tbsp granulated sugar (just enough sweetness without overpowering)
– 1 tbsp baking powder
– 1 tsp salt
– 2 large eggs at room temperature (they incorporate better when not cold)
– 1 cup buttermilk (the tang balances the cornmeal perfectly)
– 1/4 cup melted unsalted butter (cooled slightly)
– 2 tbsp vegetable oil for cooking
Instructions
1. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl until fully combined.
2. Beat eggs in a separate medium bowl until uniform in color.
3. Pour buttermilk into eggs and whisk until smooth.
4. Stream melted butter into wet ingredients while whisking constantly.
5. Pour wet mixture into dry ingredients and stir just until no dry spots remain (don’t overmix—lumpy batter makes fluffier pancakes).
6. Heat a non-stick skillet or griddle over medium heat until water droplets sizzle immediately.
7. Add 1 tsp vegetable oil and swirl to coat the cooking surface evenly.
8. Pour 1/4 cup batter portions onto the hot surface, spacing them 2 inches apart.
9. Cook for 2-3 minutes until bubbles cover the surface and edges look set.
10. Flip pancakes carefully with a thin spatula when bottoms are golden brown.
11. Cook second side for 1-2 minutes until golden and centers spring back when pressed.
12. Transfer cooked pancakes to a wire rack (this prevents soggy bottoms better than stacking).
13. Repeat with remaining batter, adding more oil between batches as needed. Perfect pancakes emerge with crisp edges and tender, corn-flecked interiors. Pile them high with maple syrup and crispy bacon for sweet-salty perfection, or top with chili for a hearty twist.
Blueberry Cornbread
Rustic and sweet, this blueberry cornbread transforms a classic side into a standout treat. Fresh berries burst with flavor against the cornmeal’s hearty texture. It’s equally perfect for breakfast or as a dessert with a dollop of cream.
Ingredients
– 1 cup yellow cornmeal, stone-ground for that authentic grit
– 1 cup all-purpose flour
– 1/2 cup granulated sugar, though I sometimes reduce it slightly if the berries are very sweet
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup buttermilk, which gives the best tang and tenderness
– 1/2 cup unsalted butter, melted and cooled a bit so it doesn’t scramble the eggs
– 2 large eggs, at room temperature for easier mixing
– 1 cup fresh blueberries, tossed in a spoonful of flour to prevent sinking
Instructions
1. Preheat your oven to 375°F and grease an 8-inch square baking pan thoroughly.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until no streaks remain.
3. In a separate bowl, whisk the buttermilk, melted butter, and eggs until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir gently—just until the flour disappears; overmixing makes the bread tough.
5. Fold in the flour-dusted blueberries gently to avoid crushing them and turning the batter purple.
6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
7. Bake for 25–30 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan on a wire rack for at least 15 minutes before slicing—this prevents crumbling.
Out of the oven, it’s moist with a crumbly edge and pops of juicy berry. Serve it warm with honey butter for breakfast, or crumble it over vanilla ice cream as an easy dessert.
Mexican Street Cornbread
You’ve probably had cornbread, and you’ve definitely had Mexican street corn—this mashup brings the best of both worlds to your table. Yearning for that smoky, creamy, slightly spicy flavor in a comforting bread form? This recipe delivers exactly that.
Ingredients
– 1 cup all-purpose flour (I always sift mine first for fluffier results)
– 1 cup yellow cornmeal (stone-ground gives the best texture)
– 1 tablespoon baking powder
– 1 teaspoon salt
– ½ teaspoon smoked paprika (this is key for that authentic street corn flavor)
– ¼ teaspoon cayenne pepper (adjust if you’re sensitive to heat)
– 1 cup buttermilk (room temperature works best for even mixing)
– 2 large eggs (I prefer room temp eggs here)
– ⅓ cup honey
– ¼ cup unsalted butter, melted
– 1 cup corn kernels (fresh or frozen both work great)
– ½ cup crumbled cotija cheese
– ¼ cup mayonnaise
– 2 tablespoons fresh lime juice
– 2 tablespoons chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Grease an 8-inch square baking pan with butter or cooking spray.
3. Whisk together flour, cornmeal, baking powder, salt, smoked paprika, and cayenne pepper in a large bowl.
4. In a separate bowl, whisk buttermilk, eggs, honey, and melted butter until fully combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix.
6. Fold in corn kernels, cotija cheese, mayonnaise, lime juice, and cilantro until evenly distributed.
7. Transfer the batter to your prepared baking pan and spread evenly.
8. Bake at 375°F for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
9. Let the cornbread cool in the pan for 10 minutes before slicing.
What makes this cornbread special is the perfect balance of sweet cornbread base with those signature Mexican street corn flavors. Warm slices develop a slightly crisp edge while staying remarkably moist inside thanks to the mayonnaise. We love serving this alongside chili or topping warm pieces with extra cotija and a squeeze of fresh lime for maximum flavor impact.
Cornbread Salad
Bold flavors and contrasting textures make this cornbread salad a standout side dish. It transforms humble ingredients into something special with minimal effort. Perfect for potlucks or weeknight dinners when you want something satisfying but simple.
Ingredients
– 1 batch cornbread, cooled and cubed (I bake mine a day ahead for better texture)
– 1 cup mayonnaise (Duke’s is my Southern favorite for tang)
– 1/2 cup sour cream
– 1 packet ranch seasoning mix (the hidden flavor booster)
– 6 slices bacon, cooked crisp and crumbled (save that bacon grease!)
– 1 cup cherry tomatoes, halved (I grab the sweetest ones I can find)
– 1/2 cup red onion, finely diced (soak in ice water for 10 minutes to mellow the bite)
– 1/4 cup fresh parsley, chopped (flat-leaf holds up better than curly)
– 1 cup sharp cheddar cheese, shredded (I prefer hand-shredding for better melt)
Instructions
1. Preheat your oven to 375°F and bake cornbread according to package directions until golden brown, about 20-25 minutes.2. Cool cornbread completely on a wire rack, then cut into 1-inch cubes.3. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels and crumble.4. Whisk together mayonnaise, sour cream, and ranch seasoning in a large bowl until fully combined.5. Add cornbread cubes, crumbled bacon, halved cherry tomatoes, diced red onion, chopped parsley, and shredded cheddar to the dressing bowl.6. Gently fold all ingredients together until evenly coated, being careful not to break up the cornbread too much.7. Refrigerate the salad for at least 1 hour before serving to allow flavors to meld.Keep this salad chilled until ready to serve—the flavors develop beautifully over time. The creamy dressing softens the cornbread just enough while maintaining pleasant texture contrasts. Serve it in individual mason jars for a portable picnic option, or layer it in a clear trifle dish to show off the colorful ingredients.
Cornbread Casserole with Cheese
Dive into this comforting cornbread casserole that’s perfect for busy weeknights. It combines sweet cornbread with gooey cheese for a crowd-pleasing side. You’ll love how simple it is to throw together.
Ingredients
– 1 cup all-purpose flour (I always sift mine for a lighter texture)
– 1 cup yellow cornmeal (stone-ground adds nice grit)
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup buttermilk (room temperature works best for even mixing)
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large eggs (I prefer room temp for smoother blending)
– 1 can (15 oz) cream-style corn
– 1 cup shredded cheddar cheese (sharp cheddar gives a bold flavor)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish thoroughly.
2. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a large bowl until no streaks remain.
3. In a separate bowl, combine the buttermilk, melted butter, and eggs, stirring until fully incorporated.
4. Pour the wet ingredients into the dry ingredients and mix just until combined; avoid overmixing to keep the casserole tender.
5. Fold in the cream-style corn and shredded cheddar cheese gently until evenly distributed.
6. Transfer the batter to the prepared baking dish and spread it into an even layer with a spatula.
7. Bake at 375°F for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the casserole cool in the dish for 10 minutes before slicing to allow it to set properly.
The casserole emerges with a golden, slightly crisp top and a moist, cheesy interior. Serve it warm alongside chili or topped with a dollop of sour cream for extra richness.
Cornbread Waffles
Tired of boring breakfasts? These cornbread waffles transform a Southern classic into crispy, golden perfection. They’re faster than traditional cornbread and infinitely more versatile for any meal.
Ingredients
– 1 cup yellow cornmeal (stone-ground adds great texture)
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 2 tablespoons granulated sugar
– 2 large eggs (room temperature blends better)
– 1 cup buttermilk (full-fat for maximum tenderness)
– 1/4 cup melted unsalted butter (cooled slightly)
– Non-stick cooking spray (essential for crisp waffle release)
Instructions
1. Preheat your waffle iron to 375°F (medium-high setting works best).
2. Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 2 tablespoons granulated sugar in a large bowl.
3. In a separate bowl, beat 2 large eggs until frothy, about 30 seconds.
4. Pour 1 cup buttermilk and 1/4 cup melted unsalted butter into the beaten eggs, whisking until fully combined.
5. Pour the wet ingredients into the dry ingredients, stirring just until no dry spots remain (overmixing makes tough waffles).
6. Spray the preheated waffle iron generously with non-stick cooking spray.
7. Ladle batter onto the center of the iron, using about 1/2 cup for standard waffles.
8. Close the lid and cook for 4-5 minutes until steam stops escaping and waffles are deep golden brown.
9. Remove waffles carefully with tongs, repeating with remaining batter (don’t stack hot waffles—they’ll get soggy).
Zesty corn flavor shines through the crisp exterior, while the interior stays remarkably moist. Serve them savory with chili or fried chicken, or go sweet with maple syrup and berries for breakfast.
Pumpkin Spice Cornbread
A perfect fall twist on a Southern classic, this pumpkin spice cornbread balances sweet and savory beautifully. Anyone can whip this up in under an hour with pantry staples. Always use canned pumpkin puree for consistent moisture and flavor.
Ingredients
– 1 cup yellow cornmeal (stone-ground gives the best texture)
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 2 teaspoons pumpkin pie spice (homemade blend beats store-bought)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– ⅓ cup brown sugar, packed
– 2 large eggs at room temperature for better incorporation
– ⅓ cup vegetable oil (melted butter works too)
– 1 cup buttermilk (whole milk with 1 tbsp vinegar works in a pinch)
Instructions
1. Preheat your oven to 375°F and grease a 9-inch cast iron skillet or baking pan.
2. Whisk together cornmeal, flour, baking powder, salt, and pumpkin pie spice in a large bowl.
3. In a separate bowl, combine pumpkin puree, brown sugar, eggs, oil, and buttermilk until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix.
5. Transfer batter to prepared skillet and spread evenly with a spatula.
6. Bake at 375°F for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
7. Cool in pan for 10 minutes before slicing. Crunchy edges develop if baked in cast iron.
8. Serve warm. Cornbread stays moist thanks to the pumpkin but develops perfect crumb structure. Complement with honey butter or use for Thanksgiving stuffing—the spice notes elevate everything.
Cornbread Croutons
Vividly crunchy and surprisingly versatile, these cornbread croutons transform leftover cornbread into something spectacular. They’re the perfect textural upgrade for salads and soups alike.
Ingredients
– 4 cups day-old cornbread, cut into 1-inch cubes (stale bread makes the crispiest croutons)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika (adds that subtle smoky depth)
– 1/2 teaspoon fine sea salt (I prefer this over table salt for even distribution)
– 1/4 teaspoon black pepper, freshly ground
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place cornbread cubes in a large mixing bowl.
3. Drizzle olive oil over the cubes and toss gently to coat evenly.
4. Sprinkle garlic powder, smoked paprika, salt, and pepper over the oiled cubes.
5. Toss thoroughly until all cubes are evenly seasoned.
6. Spread cubes in a single layer on the prepared baking sheet.
7. Bake for 12-15 minutes until golden brown and crisp, flipping halfway through for even browning.
8. Remove from oven and let cool completely on the baking sheet.
Yield crispy, golden croutons with a satisfying corn flavor that holds up beautifully in liquids. You’ll love their hearty texture in autumn soups or scattered over a kale salad for extra crunch.
Summary
Now you have a wonderful collection of cornbread recipes perfect for any gathering or cozy night in. We hope these 18 delicious options inspire your next baking adventure! Don’t forget to leave a comment telling us which recipe you loved most and share your favorites on Pinterest so other home cooks can discover these tasty treats too.
