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Best Cornbread Recipes

Best Cornbread Recipes

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Top Rated Cornbread Recipes

Try this twist on classic cornbread for your Thanksgiving or holiday dinner. Click here to see the Basic Roasted Turkey recipe.Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.

Enjoy this cornbread warm for breakfast with maple syrup and butter, or on the side with rich meats and stews.This recipe is courtesy of King Arthur Flour.

Jason Goldstein of Chop Happy created this no-bake way to whip up Thanksgiving stuffing in a jiffy. He recommends using store-bought cornbread and leaving it out for a day so it dries out a bit. That will ensure it soaks up all the flavorful juices to create a sweet and spicy take on this holiday favorite.

This buttery, dense cornbread is so delicious it might steal the spotlight from your dinner's main dish. You may want to make a double batch.Recipe courtesy of Chef Lance Knowling

This recipe takes cornbread to the next level by incorporating zucchini, cheese, salsa and beans. Recipe courtesy of Eggland's Best

Sweet mango, spicy jalapeño and crunchy whole kernels of corn add texture and flavor to this unique twist on cornbread stuffing.Recipe courtesy of the National Mango Board

This recipe for Mexican cornbread casserole is a can't beat dinner dish. Cornbread is topped with melted cheese, ground beef and tomatoes to make a mouthwatering dish for all ages. This recipe is courtesy of Ready Set Eat.

Don’t stuff the turkey with this baby! You want to make sure that you let this dish stand on its own!

Sometimes a little is just enough, which is why we swap in cornbread for regular bread in our stuffing recipe when we're looking for just a taste of something different. It's subtle enough to let the classic flavors of stuffing shine through, yet still makes it just a little different. For this recipe and more, check out our roundup of every recipe you'll need to get you through the holidays.

Cornbread is a Southern staple, but by adding bacon and Cheddar, it is sure to please any crowd.The secret to any good cornbread is fresh cornmeal. You can easily add store-bought cornmeal to this recipe, but the flavor is enhanced dramatically by cornmeal that is fresh and contains no preservatives. Cornmeal retains freshness just like a regular ear of corn, so the longer it's been on the shelf, the less your cornbread will have that distinct flavor. Try a local organic grocer, or for the best quality, try a place like Anson Mills that mills their corn and ships it the same day.

In the never-ending effort to create good, hearty comfort foods that are vegan, I thought I would combine two of the heartland's most prized recipes: chili and cornbread. I know this sounds entirely not-vegan by nature, but with the help of a standout meat substitute (soy chorizo) and by keeping the cornbread old-fashioned (sans eggs), what we have is a devilish casserole with the capability of making you a local celebrity.Click here to see Casserole Recipe Redux

Adding bacon and cheddar to your cornbread, and using Country Crock to keep the bread rich and moist, adds something special to an American staple.

Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 1 1/2 cups yellow or white cornmeal
  • 1 cup all-purpose flour (spooned and leveled)
  • 6 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 3 large eggs

Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

The Cornbread Recipe That Convinced My Mother To Give Up Her Decades-Long Favorite One

It’s important to begin with a note of context: We take cornbread very seriously in our house. As long as I can remember, my mother has had a regular rotation of no less than at least four different cornbread recipes that she will make according to what we’re having to eat and which fleeting mood she’s in. A warm, comforting soup? She’s going jalapeno cornbread with sausage and cheese. No question. A classic plate of pork chops, collards, and rice? Fluffy big-batch cornbread, because everyone’s going back for seconds and thirds. 

However, there was always one simple cornbread recipe she would turn to when in need of something easy, Southern, and dependable—that is, until early this year. Her old one was a fine recipe. By that, I mean that I’ve had better. By better, I mean that I’ve made Ben Mims’ Perfect Cornbread before, and after that you just never go back. And when I finally forced her to veer from the trusty skillet cornbread recipe she’s been making for decades, I didn’t have very high hopes. She’s stubborner than a mule with a chip on its shoulder. 

To put it in her words: “That’s the best cornbread I’ve ever tasted in my entire life.” So, yep. It’s the kind of cornbread that can even make a great Southern cook stop and gawk. I𠆝 say that I gloated for being right, but I was too busy sinking teeth into a second slice. From then on, we’ve only served Ben Mims’ Perfect Cornbread. It’s benched the whole team of other cornbread recipes, and we’re somehow finding a lot more reasons to make cornbread on a Monday. 

What makes this cornbread recipe worlds away from just any old recipe is actually pretty simple: a whole stick of butter. It always comes back to butter down here. You just brown a whole stick of butter right there in the empty cast-iron skillet before stirring it into the batter and pouring back into the skillet to bake. (It should go without saying that cast-iron is the only vessel in which to cook really good cornbread.)

From there, the recipe relies on just a perfect ratio of ingredients. It’s nothing fancy, but the flavor can’t be matched. You get crusty caramelization from the cast-iron and browned butter and the most perfect fluffy, never-ever-dry texture. Find Ben Mims’ Perfect Cornbread recipe here.

So if you’re looking to become obsessed with cornbread all over again, try this truly spectacular recipe and prepare to let those other recipe cards gather dust. 

The Winning Cornbread Recipe

A sweet, salty and deliciously moist cornbread, this winning cornbread recipe is the perfect accompaniment to a hot bowl of chili or chicken noodle soup. It’s a crowd-pleaser (a chili cook-off winning recipe!) and this easy cornbread recipe is even worthy of serving along with your Thanksgiving dinner!

A few years ago, back when Ryan and I were living in Orlando, we entered Sadie into a neighborhood Doggie Derby competition. We learned about the event from someone at our favorite local dog park who said he thought Sadie would do fantastic in the race. When we heard about the format of the informal race – someone stands at the start line with the dog while another person calls the dog at the finish line – we had high hopes for our little speed demon. Sadie is incredibly motivated by running to me or Ryan when we call her and after several rounds of racing, Sadie ended up winning the entire competition. I’d try to play it cool and say we thought it was no big deal but we were two excited dog parents beaming with pride that day! And guess what? Sadie even got a trophy for her win!

Ever since Sadie’s Doggie Derby victory, Ryan and I have an ongoing joke that she’s going to be the last member of our little family to win any kind of award. Now that I think about it, we should probably stop making this joke since our family has expanded and we now have a toddler. I’m assuming Chase will win something at some point, right? At least a “Best Attitude” award which is what I got when I was on the swim team my freshman year of high school. (That should tell you something about my talent level in the sport.)

Well, the tides turned for the Fagan family last Saturday evening when I shockingly won something. A REAL competition! Well, kind of. I won an annual chili cook off party’s prize for Best Cornbread. Does that count as “real?” Please let me have this one, you guys. There were 50(ish) people there and everyone had to cast votes to determine the best chili and best cornbread of the evening, so I’m going to go ahead and milk this one for all its worth.

Truthfully, I cannot claim the credit for my winning cornbread. I owe it all to you guys because three of you recommended the same cornbread recipe to me when I put a call out on the blog for recipe recommendations before the chili cook off. I personally prefer cornbread that is slightly sweet and a bit salty. I’m not as into the whole jalapeño or cheesy cornbread thing and when I saw three people recommended a recipe involving creamed sweet corn, the recipe immediately caught my eye.

I did some digging and cannot find the original source of the recipe. It just kind of seems to exist on the internet which often seems to be the case with tried-and-true recipe favorites. While I followed the base of the recipes to a tee (Jiffy cornbread muffin mix, sour cream, creamed corn), I added a little more sweetness to the recipe in the form of honey. I also added a bit of pink Himalayan salt both to the batter and on top of the cornbread before baking. I think both of these small additions ended up making a pretty big difference so I wanted to share my version of the recipe with you today!

I know we’re right in the middle of cornbread season (is that a thing?), so keep this recipe in mind the next time you find yourself whipping up a batch of chili or chicken noodle soup. It’s the perfect slightly sweet and savory side dish to get you through the chilly fall and winter months!

Also, this may be a little bold, but I think this recipe is good enough to make on Thanksgiving as well. Yep, I said it. And I only said it because when I baked another batch of this cornbread to photograph for the blog, I ended up eating two whole rows of it while I snapped away. I couldn’t stop!

How to store leftovers

Cornbread, like many quick breads, keeps very well. If you can keep yourself from eating all of it at once, it stays perfectly moist on a cutting board at room temperature with a towel on top for 3 days. You can also keep it in a sealed container at room temperature for up to 5 days.

Refrigerating cornbread is not recommended, because it gets very dry! If you’d like to keep your cornbread for longer, you can freeze it for a few months. Just make sure to thaw to room temperature before serving.

Best Gluten Free: gfJules Gluten Free Cornbread Mix

You know a gluten-free baking mix is good when it wins awards. This cornbread mix from gfJules was voted the best gluten free cornbread mix by the Gluten Free Buyer's Guide. Reviewers say this mix consistently produces a cornbread with a crisp exterior and fluffy, moist crumb. The brand promises your diners, whether gluten-free or not, will want seconds of this tasty side dish.

The mix contains organic cornmeal, non-GMO ingredients, and is certified gluten-free. You'll need butter, sour cream or yogurt, milk, and an egg to bake this mix. For a vegan version, use vegan dairy substitutes and an egg replacer or a flax-egg. Try adding a can of green chilis for a spicy kick or 1/4 cup of extra sugar for a sweeter version. One package will bake an 8x8 pan or 12 muffins.

Why is it the best?

  • This cornbread is incredibly moist, with buttery texture and crispy edges. It’s definitely not one for of those dry cornbreads that just crumble apart as soon as you bite into them. That’s right! Not all cornbreads are created equal, and this one is very special!
  • Honey gives it a nice flavor and because honey is definitely sweeter than sugar, less is needed to achieve the same results.
  • This homemade cornbread stores well! Simply wrap it in plastic wrap or aluminum foil and leave it out at room temperature. If you want your cornbread to stay fresh for longer, wrap it in plastic wrap and store it in the fridge for 1 week.
  • It’s one of those recipes that your guests will ask for. Recipes are meant to be shared, especially this one!
  • You will want to make this cornbread again and again. Just like I do.

Place a 10" cast iron skillet on middle rack in oven and preheat to 425°F. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.

Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.

How do you make moist cornbread?

One of the things that makes this my Best-Ever Corn Bread recipe is the addition of fresh, blended corn. This adds moisture, texture, and sweetness of the blended fresh corn gives the batter an unmistakable amount of flavor and ensures the final bread won’t dry out even a day or two after it’s baked.

To blend the fresh corn I use a food processor, but you can use a blender or do this by hand with a knife. This, in combination with the gooey cheese, milk, and eggs, take my cornbread to the next level!

Cornbread FAQs

Can you freeze cornbread? Sure can! Baked cornbread can be frozen for up to three months. Carefully wrap it in plastic wrap and place in a freezer ziploc bag or airtight freezer-safe container. Thaw overnight in the refrigerator. You can warm it up in the oven by wrapping it in foil and placing in a 350F oven for about 10 to 15 minutes.

What if I don’t have buttermilk?Buttermilk is the best way to ensure your cornbread is not dry and tasteless. If you don’t have buttermilk on hand, I have a DIY buttermilk recipe in the notes of the recipe card that you can use. You’ll need vinegar or lemon juice and milk – whole milk preferably.

How should I store cornbread? Wrapped up in plastic wrap or placed in a ziploc bag. Store at room temperature for 5 to 7 days.

Can I make this cornbread in a cast iron skillet? Yes! For those of you that love a great crust, a cast iron skillet is the way to go. Grease the skillet and follow the exact same instructions as below. A skillet cornbread recipe is the same as this one – super versatile! You can use an 8-inch cast iron skillet (OR this one – so cute!, 9 inch cast iron skillet, or a 10 inch cast iron skillet depending on how thick you want your cornbread.

Can I make corn muffins with this cornbread recipe? Yep! To make corn muffins, simply grease 12 muffin cups or line with liners and divide the batter equally. Bake the corn muffins for the same amount of time.

Special equipment

A lot of industrial cornmeal is made from underripe corn and then ground using modern methods for a very consistent grind. That kind of cornmeal does not make a good Southern-style unsweetened cornbread. For best results here, use a high-quality, fresh stone-ground cornmeal, such as from Anson Mills, Old Mill of Guilford, or Nora Mill these cornmeals do not need additional sugar. If you use a more mass-market source, consider adding the optional sugar to help balance the flavor.