Folks, if there’s one thing that brings warmth to the table faster than a Southern sunset, it’s a golden slice of cornbread. Whether you’re craving something sweet, savory, or packed with a little kick, our roundup of 19 Delicious Southern Cornbread Recipes is your ticket to comfort food heaven. Dive in and discover your next family favorite—each bite promises to be as memorable as the last.
Classic Southern Buttermilk Cornbread
Few dishes evoke the warmth and comfort of Southern hospitality quite like a golden, crumbly slice of buttermilk cornbread. This classic staple, with its perfect balance of sweetness and tang, is a testament to the simplicity and richness of Southern cuisine.
Ingredients
- For the batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C) and place a 9-inch cast iron skillet inside to heat as the oven warms up.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, and egg until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
- Carefully remove the hot skillet from the oven and pour the batter into it. Tip: The hot skillet ensures a crispy crust.
- Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Just out of the oven, this cornbread boasts a crispy exterior with a moist, tender crumb inside. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal that celebrates the soul of Southern cooking.
Sweet Honey Butter Cornbread
Nothing embodies the comforting embrace of Southern cuisine quite like a golden slice of Sweet Honey Butter Cornbread, a harmonious blend of rustic charm and sweet sophistication. This beloved classic, with its moist crumb and caramelized edges, offers a delightful contrast of textures and a rich, buttery flavor that’s subtly enhanced by the natural sweetness of honey.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1/3 cup unsalted butter, melted
- 1/4 cup honey
- 1 large egg
- For the honey butter glaze:
- 2 tbsp unsalted butter, melted
- 1 tbsp honey
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 flour, cornmeal, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the milk, melted butter, honey, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to achieve a uniform batter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing 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 top is golden and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, prepare the honey butter glaze by whisking together the melted butter and honey in a small bowl.
- Once baked, immediately brush the warm cornbread with the honey butter glaze. Tip: Applying the glaze while the cornbread is still warm allows it to soak in, enhancing moisture and flavor.
- Let the cornbread cool in the pan for 10 minutes before slicing. Tip: For clean slices, use a sharp knife and wipe it clean between cuts.
Rich with a moist, cake-like interior and a slightly crisp exterior, this Sweet Honey Butter Cornbread is a testament to the beauty of simple ingredients transformed into something extraordinary. Serve it warm alongside a bowl of chili or slathered with extra honey butter for a decadent breakfast treat.
Jalapeno Cheddar Cornbread
Masterfully blending the fiery kick of jalapenos with the creamy richness of cheddar, this cornbread recipe promises a delightful balance of flavors that will elevate any meal. Its golden crust and tender crumb make it a versatile companion to soups, stews, or simply enjoyed on its own.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup unsalted butter, melted
- 1 large egg
- For the mix-ins:
- 1 cup shredded cheddar cheese
- 2 jalapenos, seeded and finely diced
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
- Fold in the shredded cheddar cheese and diced jalapenos until evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it out evenly with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
- Allow the cornbread to cool in the pan for 10 minutes before slicing. Tip: This resting period helps the cornbread set for cleaner slices.
The jalapeno cheddar cornbread emerges with a beautifully crisp exterior giving way to a moist, cheesy interior, punctuated by the occasional burst of spicy jalapeno. Serve it warm with a dollop of honey butter for a sweet and spicy contrast that’s irresistibly delicious.
Skillet Cornbread with Bacon
On a crisp autumn evening, nothing comforts quite like the golden, buttery edges of skillet cornbread, especially when it’s studded with crispy, smoky bacon. This dish marries the rustic charm of Southern cooking with a touch of sophistication, making it a versatile companion to both weeknight dinners and festive gatherings.
Ingredients
- For the cornbread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- For the bacon:
- 4 slices thick-cut bacon, chopped
Instructions
- Preheat your oven to 400°F (204°C) and place a 10-inch cast-iron skillet inside to heat.
- In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, beat the milk, egg, and melted butter together, then gently fold into the dry ingredients until just combined; avoid overmixing to ensure tender cornbread.
- Cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes, then remove with a slotted spoon to drain on paper towels.
- Carefully remove the hot skillet from the oven, swirl the bacon grease to coat the bottom and sides, then pour in the cornbread batter, sprinkling the cooked bacon evenly on top.
- 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 to allow it to set properly.
Yielded by the skillet’s heat, this cornbread boasts a crisp crust giving way to a moist, fluffy interior, with the bacon adding a savory depth. Serve it warm, drizzled with honey or alongside a bowl of chili for a heartwarming meal.
Southern Cornbread Dressing
Delightfully savory and rich, Southern Cornbread Dressing is a cherished classic that brings warmth and comfort to any table, especially during the cooler months. This dish, with its golden crust and moist interior, is a testament to the simplicity and heartiness of Southern cooking.
Ingredients
- For the cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- For the dressing:
- 4 cups crumbled cornbread
- 2 cups chicken broth
- 1 large onion, diced
- 2 celery stalks, diced
- 2 tbsp unsalted butter
- 1 tsp dried sage
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt for the cornbread.
- Add the buttermilk, egg, and melted butter to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Avoid overmixing the batter to ensure a tender cornbread.
- Let the cornbread cool completely, then crumble it into a large bowl to measure 4 cups.
- In a skillet over medium heat, melt 2 tbsp of butter and sauté the onion and celery until soft, about 5 minutes.
- Add the sautéed vegetables, chicken broth, sage, thyme, salt, and pepper to the crumbled cornbread, mixing gently to combine. Tip: The mixture should be moist but not soggy; adjust the broth as needed.
- Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 30-35 minutes, or until the top is golden and crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.
Lusciously moist with a crispy golden top, this Southern Cornbread Dressing is a harmonious blend of textures and flavors. Serve it alongside roasted turkey or as a standalone dish garnished with fresh herbs for a festive touch.
Cornbread Muffins with Maple Glaze
These Cornbread Muffins with Maple Glaze offer a delightful twist on a classic, blending the rustic charm of cornbread with the sweet sophistication of maple. Perfect for brunch or as a comforting snack, they’re sure to impress with their moist texture and golden hue.
Ingredients
- For the muffins:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup unsalted butter, melted
- 1 large egg
- For the maple glaze:
- 1/2 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
- In another bowl, mix the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until the flour is just incorporated.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: The muffins should be golden brown and spring back when lightly touched.
- While the muffins cool, prepare the glaze by whisking together the powdered sugar, maple syrup, and milk until smooth.
- Drizzle the glaze over the cooled muffins and let it set for a few minutes before serving.
Velvety and rich, these muffins boast a tender crumb that pairs beautifully with the glossy maple glaze. Serve them warm with a dollop of butter or alongside a cup of coffee for an indulgent treat.
Gluten-Free Southern Cornbread
On a quest for the perfect gluten-free comfort food? This Gluten-Free Southern Cornbread marries the rustic charm of traditional cornbread with a light, tender crumb that’s entirely gluten-free. Its golden crust and moist interior make it a versatile side that pairs beautifully with everything from chili to a simple pat of butter.
Ingredients
- For the dry mix:
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- For the wet mix:
- 1 cup milk (dairy or non-dairy)
- 1/4 cup melted unsalted butter
- 1 large egg
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, gluten-free flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk the milk, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so mix until the dry ingredients are just moistened.
- 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 into the center comes out clean. Tip: For an extra crispy crust, place the pan on the middle rack of the oven.
Rich in flavor with a delightful contrast between the crispy edges and soft center, this cornbread is a testament to gluten-free baking done right. Serve it warm with a drizzle of honey or alongside your favorite barbecue for a truly Southern experience.
Cornbread Salad with Ranch Dressing
Perfectly blending the rustic charm of homemade cornbread with the creamy zest of ranch dressing, this Cornbread Salad is a delightful twist on traditional Southern flavors. Pairing the sweetness of corn with the tangy depth of buttermilk, it’s a dish that promises to elevate any table with its layers of texture and taste.
Ingredients
- For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 large egg
- For the salad:
- 4 cups cubed cornbread
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
- 1/2 cup chopped green bell pepper
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheddar cheese
- For the ranch dressing:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the buttermilk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool completely, then cut into 1-inch cubes.
- In a large salad bowl, layer the cornbread cubes, cherry tomatoes, red onion, green bell pepper, bacon, and cheddar cheese.
- For the ranch dressing, whisk together mayonnaise, sour cream, buttermilk, lemon juice, garlic powder, onion powder, dried dill, salt, and pepper in a medium bowl until smooth.
- Drizzle the dressing over the salad just before serving, tossing gently to combine.
Yielded by the harmonious blend of crispy bacon, fresh vegetables, and moist cornbread, each bite offers a symphony of flavors and textures. For an added touch, serve this salad in individual mason jars for a charming picnic-ready presentation.
Southern Cornbread with Creamed Corn
On a crisp evening, nothing comforts the soul quite like a slice of warm Southern Cornbread with Creamed Corn, its golden crust giving way to a moist, buttery interior flecked with sweet corn kernels. This classic dish, with its humble origins, is elevated to new heights with the addition of creamed corn, offering a delightful contrast in textures and a rich, savory-sweet flavor profile that’s irresistibly inviting.
Ingredients
- For the cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup creamed corn
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish with butter, ensuring an even coat to prevent sticking.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the creamed corn, melted butter, buttermilk, and eggs until smooth. Tip: For extra fluffy cornbread, let the wet ingredients sit at room temperature for 10 minutes before mixing.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the cornbread tender.
- Pour the batter into the prepared skillet and smooth the top with a spatula. Tip: For a crispier crust, preheat the skillet in the oven before adding the batter.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the skillet halfway through baking for even browning.
- Let the cornbread cool in the skillet for 5 minutes before slicing to allow it to set properly.
Crumbly yet moist, this Southern Cornbread with Creamed Corn boasts a perfect balance of sweetness and savoriness, making it an ideal companion to hearty stews or a standalone treat drizzled with honey. Serve it warm, straight from the skillet, for a truly authentic experience that celebrates the simplicity and richness of Southern cuisine.
Spicy Chorizo Cornbread
Lusciously bold and brimming with character, this Spicy Chorizo Cornbread marries the rustic charm of traditional cornbread with the fiery zest of chorizo, creating a dish that’s as versatile as it is flavorful. Perfect for brunch or as a hearty side, its golden crust and moist interior promise a delightful contrast in every bite.
Ingredients
- For the cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- For the chorizo mixture:
- 1/2 lb chorizo, casing removed
- 1/2 cup diced onion
- 1 jalapeño, seeded and diced
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch cast-iron skillet or baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until well combined.
- In another bowl, mix the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing to ensure a tender crumb.
- In a skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned, about 5 minutes. Add the onion and jalapeño, cooking until softened, about 3 minutes. Drain any excess fat.
- Fold the chorizo mixture into the cornbread batter until evenly distributed.
- Pour the batter into the prepared skillet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing. This rest period allows the flavors to meld and the structure to set.
Zesty and satisfying, this Spicy Chorizo Cornbread boasts a perfect balance of heat and sweetness, with the chorizo adding a smoky depth. Serve it warm with a drizzle of honey for a sweet contrast or alongside a bowl of chili for a comforting meal.
Cornbread Pudding with Vanilla Sauce
Unveiling a dessert that marries the rustic charm of cornbread with the luxurious embrace of vanilla sauce, this Cornbread Pudding is a testament to comfort and sophistication. Perfect for those who cherish the warmth of homemade desserts with a twist, it promises a delightful contrast of textures and flavors.
Ingredients
- For the pudding:
- 2 cups crumbled cornbread
- 2 cups whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the vanilla sauce:
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and salt until fully combined.
- Gently fold in the crumbled cornbread, ensuring it’s evenly moistened. Let the mixture sit for 10 minutes to allow the cornbread to absorb the liquid.
- Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the pudding is set and the top is lightly golden.
- While the pudding bakes, prepare the vanilla sauce by combining the heavy cream, sugar, and vanilla extract in a small saucepan over medium heat. Stir continuously until the sugar dissolves.
- Add the butter to the saucepan and continue stirring until the sauce thickens slightly, about 5 minutes. Remove from heat.
- Once the pudding is baked, let it cool for 5 minutes before serving. Drizzle with the warm vanilla sauce.
This Cornbread Pudding with Vanilla Sauce offers a creamy interior with a subtly crisp top, enveloped in a velvety sauce that enhances its sweetness. Try serving it with a sprinkle of cinnamon or a dollop of whipped cream for an extra indulgent touch.
Southern Cornbread and Collard Greens
Golden hues and hearty flavors define this classic Southern duo, where the sweet, crumbly texture of cornbread meets the tender, slightly bitter collard greens, creating a harmonious balance that’s both comforting and sophisticated.
Ingredients
- For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 1 large egg
- For the Collard Greens:
- 1 large bunch collard greens, stems removed and leaves chopped
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch round baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the buttermilk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- While the cornbread bakes, cook the bacon in a large pot over medium heat until crispy, about 5 minutes.
- Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
- Stir in the collard greens, chicken broth, apple cider vinegar, red pepper flakes, and salt.
- Bring to a simmer, then reduce the heat to low and cover. Cook for 45 minutes, stirring occasionally, until the greens are tender.
- Serve the warm cornbread alongside the collard greens for a perfect pairing.
Uniting the crisp edges of the cornbread with the silky greens offers a textural contrast that’s irresistible. For an extra touch, drizzle honey over the cornbread or sprinkle with crumbled bacon before serving.
Blueberry Cornbread with Lemon Glaze
Harmoniously blending the rustic charm of cornbread with the vibrant burst of blueberries and the zesty whisper of lemon, this recipe is a delightful twist on a classic. Perfect for brunches or as a sweet ending to a summer meal, it promises a symphony of flavors that dance on the palate.
Ingredients
- For the cornbread:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh blueberries
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In another bowl, mix the buttermilk, melted butter, and eggs until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure a tender crumb.
- Carefully fold in the blueberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread cools, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and zest until smooth.
- Drizzle the glaze over the cooled cornbread, allowing it to set for a few minutes before serving.
Yielded is a cornbread that’s wonderfully moist with pockets of juicy blueberries, all crowned with a bright, tangy lemon glaze. For an extra touch of elegance, serve each slice with a dollop of whipped cream and a few fresh blueberries on the side.
Cornbread Stuffed Bell Peppers
Masterfully blending the comforting sweetness of cornbread with the vibrant crunch of bell peppers, this dish is a delightful twist on classic flavors, perfect for a cozy dinner or a sophisticated side at your next gathering.
Ingredients
- For the filling:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cornbread, crumbled
- 1/2 cup cooked black beans, drained and rinsed
- 1/4 cup corn kernels
- 1/4 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the topping:
- 1/4 cup shredded cheddar cheese
- 1 tbsp chopped fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
- In a large bowl, combine the crumbled cornbread, black beans, corn kernels, 1/4 cup shredded cheddar cheese, olive oil, salt, and black pepper. Mix gently until all ingredients are evenly distributed.
- Carefully stuff each bell pepper with the cornbread mixture, pressing down lightly to ensure they are fully filled.
- Place the stuffed peppers in the prepared baking dish and sprinkle the remaining 1/4 cup shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped fresh cilantro.
Yieldingly tender bell peppers cradle a savory-sweet cornbread filling, with melted cheese adding a creamy contrast. Serve these atop a bed of greens for a colorful plate or alongside grilled meats for a hearty meal.
Southern Cornbread and Sausage Casserole
Yielded from the heart of Southern kitchens, this Cornbread and Sausage Casserole marries the rustic charm of golden cornbread with the rich, savory notes of perfectly seasoned sausage. It’s a dish that promises comfort with every bite, ideal for gatherings or a cozy night in.
Ingredients
- For the casserole base:
- 1 lb ground pork sausage
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 large egg
- For the topping:
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped green onions
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a skillet over medium heat, cook the ground pork sausage until browned and crumbled, about 5-7 minutes. Drain excess fat and set aside.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the buttermilk, melted butter, and egg until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients, stirring just until combined. Overmixing can lead to dense cornbread.
- Fold in the cooked sausage, then pour the batter into the prepared baking dish.
- Sprinkle the top evenly with shredded cheddar cheese and chopped green onions.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
- Let the casserole cool for 5 minutes before serving. This allows the flavors to meld beautifully.
Golden and slightly crisp on the outside, this casserole offers a moist, fluffy interior with pockets of savory sausage. Serve it warm with a drizzle of honey for a sweet contrast, or alongside a fresh green salad for a balanced meal.
Cornbread Waffles with Fried Chicken
Whisking together the comfort of Southern cuisine with a twist of modern flair, these Cornbread Waffles with Fried Chicken marry the sweet, crumbly texture of cornbread with the crispy, savory delight of perfectly fried chicken. Ideal for a brunch that demands attention or a dinner that comforts the soul, this dish promises a symphony of flavors and textures that are as visually appealing as they are delicious.
Ingredients
- For the Cornbread Waffles:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup melted unsalted butter
- 1 large egg
- For the Fried Chicken:
- 2 boneless, skinless chicken breasts, halved
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Instructions
- Preheat your waffle iron to medium-high heat and lightly grease it with butter or non-stick spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt for the waffles.
- In another bowl, mix the buttermilk, melted butter, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Pour 1/2 cup of batter onto the preheated waffle iron and cook until golden brown and crisp, about 4-5 minutes. Repeat with the remaining batter.
- For the fried chicken, marinate the chicken breasts in buttermilk for at least 30 minutes, or overnight for extra tenderness.
- In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper. Dredge each piece of chicken in the flour mixture, shaking off any excess.
- Heat vegetable oil in a deep skillet to 350°F. Fry the chicken until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels.
- Serve the fried chicken atop the cornbread waffles, drizzled with honey or maple syrup for a sweet and savory finish.
Not only does this dish offer a delightful contrast between the crispy, juicy chicken and the soft, sweet waffles, but it also presents an opportunity to experiment with toppings like spicy mayo or a sprinkle of fresh herbs for an extra layer of flavor. Perfect for sharing, it’s a dish that invites conversation and satisfaction with every bite.
Pumpkin Spice Cornbread
Radiating warmth and comfort, this Pumpkin Spice Cornbread blends the rustic charm of traditional cornbread with the aromatic allure of pumpkin spice, creating a perfect harmony of flavors for any autumn gathering.
Ingredients
- For the dry ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- For the wet ingredients:
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 2 large eggs
- 1/4 cup melted unsalted butter
- 1 cup buttermilk
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and pumpkin pie spice until well combined.
- In a separate bowl, mix the pumpkin puree, brown sugar, eggs, melted butter, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender texture.
- Transfer the batter to the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.
This cornbread emerges from the oven with a moist, tender crumb and a golden crust, infused with the warm spices of pumpkin pie. Serve it warm with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
Cornbread Croutons for Salad
Yearning for a twist on your usual salad toppings? These Cornbread Croutons offer a delightful crunch and a hint of sweetness, transforming any greens into a gourmet experience.
Ingredients
- For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the croutons:
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the milk, melted butter, and egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool completely on a wire rack, then cut into 1-inch cubes.
- Increase the oven temperature to 400°F (200°C).
- In a large bowl, toss the cornbread cubes with olive oil, garlic powder, and smoked paprika until evenly coated.
- Spread the cubes in a single layer on a baking sheet and bake for 10-15 minutes, turning halfway through, until golden and crispy.
- Let the croutons cool slightly before serving to allow them to crisp up further.
Whisk these golden nuggets into your next salad for a textural contrast that’s irresistibly crunchy with a smoky-sweet flavor profile. They’re also fantastic sprinkled over soups or enjoyed as a standalone snack.
Southern Cornbread with Green Chilies
Elevating the humble cornbread to new heights, this Southern Cornbread with Green Chilies marries the comforting warmth of traditional cornbread with the vibrant kick of green chilies, creating a dish that’s both familiar and excitingly new.
Ingredients
- For the batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 cup canned green chilies, drained and chopped
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking pan. Tip: For an extra crispy crust, place the greased pan in the oven as it preheats.
- 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 the butter is cooled slightly to avoid cooking the egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the green chilies. Tip: Do not overmix to keep the cornbread tender.
- Transfer the batter to the prepared baking pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Perfectly balanced between sweet and spicy, this cornbread boasts a moist, tender crumb with pockets of fiery green chilies. Serve it warm with a drizzle of honey or alongside a bowl of chili for a comforting meal.
Conclusion
Outstanding in flavor and variety, this roundup of 19 Southern cornbread recipes offers something for every taste. Whether you’re craving classic or inventive twists, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your baking adventures and this article on Pinterest to spread the joy of Southern cooking. Happy baking!
