18 Delicious Cornbread Recipes Perfect for Any Occasion

Nothing says comfort like a warm, buttery slice of cornbread, and we’ve rounded up 18 delicious recipes that are perfect for any occasion. Whether you’re craving something sweet, savory, or packed with a twist, our collection has got you covered. From classic Southern-style to innovative takes that’ll surprise your taste buds, these cornbread recipes are sure to delight. Keep reading to find your next favorite!

Classic Southern Buttermilk Cornbread

Whip up this Classic Southern Buttermilk Cornbread and watch it disappear faster than you can say ‘more butter, please.’ Perfectly golden, irresistibly crumbly, and just sweet enough to keep ’em coming back for seconds.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg

Instructions

1. Preheat your oven to 425°F and place a 9-inch cast-iron skillet inside to heat up.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
5. Carefully remove the hot skillet from the oven and swirl a bit of butter to coat the bottom and sides.
6. Pour the batter into the skillet and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the skillet for 5 minutes before slicing to serve.

Zesty and moist with a crispy edge, this cornbread is a dream alongside chili or slathered with honey butter for a sweet treat. Try it toasted the next day for a crunchy twist.

Jalapeño Cheddar Cornbread

Get ready to spice up your snack game with this Jalapeño Cheddar Cornbread—bold flavors meet comforting texture in every bite.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup shredded cheddar cheese
• 2 jalapeños, finely chopped

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—overmixing leads to tough cornbread.
5. Fold in 1 cup shredded cheddar cheese and 2 finely chopped jalapeños.
6. Transfer the batter to the greased baking pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 5 minutes before slicing—this prevents crumbling.

Enjoy the crispy edges and moist center, packed with cheesy goodness and a kick of heat. Perfect alongside chili or slathered with honey butter for a sweet and spicy twist.

Honey Butter Skillet Cornbread

Here’s how to whip up a batch of honey butter skillet cornbread that’s irresistibly golden and moist. Heat your skillet and get ready for a game-changing side.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup honey
• 1/2 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 375°F and place a 10-inch cast-iron skillet inside to heat.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup honey, 1/2 cup melted unsalted butter, and 1 large egg until smooth.
4. Combine the wet and dry ingredients, stirring just until mixed—avoid overmixing to keep the cornbread tender.
5. Carefully remove the hot skillet from the oven and pour the batter in, smoothing the top.
6. Bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean.
7. Let the cornbread cool in the skillet for 5 minutes before slicing.

This cornbread boasts a crispy edge with a fluffy, honey-kissed center. Serve it warm with a drizzle of extra honey or a smear of butter for the ultimate comfort bite.

Sweet Maple Cornbread Muffins

Whip up these Sweet Maple Cornbread Muffins for a breakfast twist or a cozy snack. They’re fluffy, subtly sweet, and ready in a flash.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/4 cup maple syrup
• 1/4 cup granulated sugar
• 1 cup milk
• 1 large egg

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted unsalted butter, 1/4 cup maple syrup, 1/4 cup granulated sugar, 1 cup milk, and 1 large egg until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing to keep muffins tender.
5. Divide batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Yield muffins with a golden crust and moist center, perfect with a drizzle of extra maple syrup. Try them warm with a pat of butter for an indulgent treat.

Bacon and Scallion Cornbread

Bold flavors collide in this bacon and scallion cornbread—crispy, savory, and utterly irresistible. Perfect for breakfast or as a side, it’s a game-changer.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg
• 1/2 cup cooked bacon, chopped
• 1/4 cup scallions, sliced

Instructions

1. Preheat oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted butter, and 1 egg until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—overmixing leads to tough cornbread.
5. Fold in 1/2 cup cooked bacon and 1/4 cup scallions.
6. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the pan for 5 minutes before slicing—this prevents crumbling.

Warm, buttery, and packed with smoky bacon and fresh scallions, this cornbread is a crowd-pleaser. Serve it with a drizzle of honey for a sweet-savory twist.

Gluten-Free Cornbread

Just when you thought cornbread couldn’t get any better, here’s a gluten-free version that’s moist, fluffy, and downright irresistible. Perfect for those cozy nights or as a sidekick to your chili, this recipe is a game-changer.

Ingredients

• 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
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat the milk, oil, and egg until well combined. Tip: Room temperature ingredients blend more smoothly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.
7. Let the cornbread cool in the pan for 10 minutes before slicing.

Hearty and slightly sweet, this cornbread has a crumb that’s tender yet holds up to a slather of butter. Serve it warm with a drizzle of honey or crumbled over a bowl of spicy chili for a texture contrast.

Cornbread Stuffing with Herbs

Dig into this Cornbread Stuffing with Herbs—a game-changer for your holiday table. Bold flavors meet cozy vibes in every bite.

Ingredients

• 4 cups crumbled cornbread
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Melt butter in a large skillet over medium heat. Add onion and celery, cooking until soft, about 5 minutes.
3. Stir in garlic, sage, thyme, salt, and pepper, cooking for 1 minute until fragrant.
4. Combine the vegetable mixture with crumbled cornbread in a large bowl.
5. Whisk together chicken broth and eggs, then pour over the cornbread mixture. Stir until evenly moistened.
6. Transfer the mixture to the prepared baking dish, spreading it evenly.
7. Bake for 30 minutes, or until the top is golden and the edges are crispy.
8. Let it rest for 5 minutes before serving to allow the flavors to meld.

You’ll love the crispy top layer giving way to a moist, herby center. Serve it alongside roasted turkey or as a standout side at your next potluck.

Blueberry Cornbread Cake

You won’t believe how this Blueberry Cornbread Cake combines sweet summer berries with the hearty crunch of cornmeal for a dessert that’s both rustic and refined.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—overmixing leads to tough cake.
5. Gently fold in 1 cup fresh blueberries to distribute evenly without crushing them.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Serve this cake warm for a melt-in-your-mouth experience, or at room temperature to appreciate the cornmeal’s texture. Pair with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Cornbread with Creamed Corn

Absolutely no one can resist the sweet, buttery charm of cornbread, especially when it’s packed with creamy corn goodness. This recipe? It’s a game-changer.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup creamed corn
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup creamed corn, 1/2 cup melted unsalted butter, 1/2 cup milk, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough cornbread.
5. Transfer the batter to the prepared pan and smooth the top with a spatula.
6. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.
7. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This rest period makes it easier to cut.

Outrageously moist with a perfect crumb, this cornbread is a dream. Serve it warm with a drizzle of honey or alongside a bowl of chili for the ultimate comfort food experience.

Spicy Chipotle Cornbread

Make your taste buds dance with this Spicy Chipotle Cornbread—bold flavors meet comfort in every bite. Perfect for game day or a cozy night in, this recipe packs a punch with minimal fuss.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 large egg
• 1/4 cup honey
• 1/4 cup melted unsalted butter
• 2 tbsp chopped chipotle peppers in adobo sauce
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, 1/4 cup honey, and 1/4 cup melted unsalted butter until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined—avoid overmixing for a tender crumb.
5. Gently stir in 2 tbsp chopped chipotle peppers in adobo sauce and 1/2 cup shredded cheddar cheese.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Spicy, smoky, and slightly sweet, this cornbread boasts a moist interior with a crispy crust. Serve it warm with a drizzle of honey or alongside a bowl of chili for an unbeatable combo.

Cornbread Pancakes with Syrup

Just when you thought cornbread couldn’t get any better, we’re flipping it into pancakes. Drizzle with syrup, and boom—breakfast just leveled up.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg
• 2 tbsp honey
• 1/2 cup syrup

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted butter, 1 egg, and 2 tbsp honey until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir just until combined—don’t overmix.
5. Ladle 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes.
6. Flip the pancakes and cook until golden brown, another 1-2 minutes.
7. Serve hot, drizzled with 1/2 cup syrup.

Golden edges with a fluffy center, these pancakes bring the sweet, buttery taste of cornbread to your morning. Try topping with a pat of butter and a sprinkle of sea salt for a sweet-salty twist.

Cornbread Croutons for Salads

Kick your salad game up a notch with these crunchy, golden Cornbread Croutons. They’re the perfect way to add a Southern twist to your greens, and guess what? They’re stupid easy to make.

Ingredients

• 2 cups cornbread, cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. This ensures your croutons get crispy without burning.
2. In a large bowl, toss the cornbread cubes with olive oil, salt, black pepper, and garlic powder until evenly coated. Tip: Use day-old cornbread for the best texture.
3. Spread the cubes in a single layer on a baking sheet. Crowding can lead to steaming instead of crisping.
4. Bake for 10-12 minutes, flipping halfway through, until golden and crispy. Tip: Keep an eye on them after the 8-minute mark to prevent over-browning.
5. Let cool for 5 minutes before serving. They’ll crisp up even more as they cool.

Perfectly crispy on the outside with a tender bite, these croutons bring a buttery, savory flavor to any salad. Try them on a Caesar or a hearty kale salad for a game-changing crunch.

Cornbread Waffles with Fried Chicken

Never settle for boring brunch again. These cornbread waffles with fried chicken are a game-changer, combining sweet, savory, and crispy in every bite.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1 egg
• 2 tbsp sugar
• 4 chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Oil for frying

Instructions

1. Preheat your waffle iron to 375°F.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 2 tbsp sugar.
3. In another bowl, mix 1 cup milk, 1/4 cup melted butter, and 1 egg. Pour into dry ingredients and stir until just combined.
4. Pour batter onto the waffle iron and cook for 5 minutes or until golden and crisp. Tip: Don’t overmix the batter to keep the waffles light.
5. Marinate 4 chicken thighs in 1 cup buttermilk for at least 30 minutes. Tip: Overnight marination adds more flavor.
6. In a shallow dish, combine 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
7. Dredge each thigh in the flour mixture, shaking off excess.
8. Heat oil in a deep fryer or large pot to 350°F. Fry chicken for 12-15 minutes until golden and internal temperature reaches 165°F. Tip: Maintain oil temperature for even cooking.
9. Serve hot fried chicken on top of cornbread waffles. Drizzle with maple syrup or hot sauce for an extra kick.

Zesty and satisfying, the contrast between the fluffy, slightly sweet waffles and the crunchy, savory chicken is unreal. Try stacking them high for an Instagram-worthy brunch plate.

Pumpkin Cornbread Loaf

Zesty flavors meet cozy vibes in this Pumpkin Cornbread Loaf. Whip up this autumnal delight for a twist on the classic that’s unbeatable with chili or just slathered in butter.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/3 cup melted unsalted butter
• 2 large eggs
• 1/4 cup milk

Instructions

1. Preheat your oven to 375°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In another bowl, mix pumpkin puree, melted butter, eggs, and milk until smooth.
4. Combine wet ingredients with dry ingredients, stirring just until mixed—overmixing leads to tough bread.
5. Pour batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 45 minutes or until a toothpick inserted comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Bold pumpkin spices and a moist, tender crumb make this loaf a fall favorite. Slice thick for a hearty side or toast lightly for a crisp edge that’s downright addictive.

Cornbread Casserole with Cheese

You’ve gotta try this Cornbread Casserole with Cheese—it’s the ultimate comfort food mashup that’s creamy, cheesy, and ridiculously easy to make.

Ingredients

• 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
• 1 can (15 oz) cream-style corn
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg until combined. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Fold in 1 can of cream-style corn and 1 cup shredded cheddar cheese. Tip: For extra cheesiness, reserve some cheese to sprinkle on top before baking.
6. Transfer the batter to the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
8. Let the casserole cool for 5 minutes before serving.

Unbelievably moist and fluffy, this casserole boasts a perfect balance of sweet and savory. Serve it warm with a dollop of sour cream or alongside a bowl of chili for a hearty meal.

Cornbread Pudding with Caramel Sauce

Yield to your cravings with this decadent twist on a classic. Cornbread pudding meets luscious caramel sauce for a dessert that’s irresistibly moist and sweet.

Ingredients

• 2 cups crumbled cornbread
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9-inch baking dish.
2. In a large bowl, whisk together the milk, heavy cream, granulated sugar, eggs, vanilla extract, and salt until smooth.
3. Fold in the crumbled cornbread gently until just combined. Tip: Don’t overmix to keep the pudding light.
4. Pour the mixture into the prepared baking dish and bake for 25 minutes, or until the edges are golden and the center is set.
5. While the pudding bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar and water until dissolved.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes, stirring constantly. Tip: Watch closely to prevent burning.
7. Remove the pudding from the oven and let it cool for 5 minutes. Drizzle the caramel sauce over the top before serving. Tip: For extra flair, serve with a scoop of vanilla ice cream.

Zesty and rich, this cornbread pudding boasts a creamy interior with a crispy top layer. The caramel sauce adds a glossy finish that’s both visually stunning and delicious. Try it warm with a cold drizzle of cream for contrast.

Cornbread Biscuits with Gravy

You’ve never had biscuits like this before. Cornbread biscuits with gravy—flaky, buttery, and smothered in rich, savory goodness. Let’s get into it.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in 1/2 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs.
4. Gradually stir in 3/4 cup buttermilk until just combined—don’t overmix.
5. Drop dough by 1/4 cupfuls onto the prepared baking sheet, spacing 2 inches apart.
6. Bake for 12-15 minutes or until golden brown. Tip: For extra flaky biscuits, handle the dough as little as possible.
7. While biscuits bake, melt 2 tbsp unsalted butter in a saucepan over medium heat.
8. Whisk in 2 tbsp all-purpose flour and cook for 1 minute to remove the raw flour taste.
9. Slowly pour in 1 1/2 cups whole milk, whisking constantly to prevent lumps.
10. Season with 1/2 tsp salt and 1/2 tsp black pepper, then simmer for 3-5 minutes until thickened. Tip: For a smoother gravy, strain it through a fine mesh sieve.
11. Split warm biscuits and ladle gravy over the top. Tip: Add a pinch of cayenne to the gravy for a spicy kick.

Delight in the contrast of the crispy biscuit edges against the creamy gravy. Serve with a drizzle of honey for a sweet and savory twist.

Cornbread Salad with Ranch Dressing

Absolutely nobody asked for a salad this delicious, but here we are. Layer crunchy cornbread, crisp veggies, and creamy ranch for a bite that’s straight-up addictive.

Ingredients

• 2 cups crumbled cornbread
• 1 cup diced tomatoes
• 1 cup diced cucumbers
• 1/2 cup diced red onions
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F. Spread the crumbled cornbread on a baking sheet and bake for 10 minutes to dry it slightly, enhancing texture.
2. In a large bowl, combine the diced tomatoes, cucumbers, and red onions. Toss gently to mix.
3. Layer the baked cornbread at the bottom of a serving dish. Top with the vegetable mixture.
4. Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the vegetables.
5. In a small bowl, whisk together the mayonnaise, buttermilk, dried parsley, garlic powder, onion powder, salt, and black pepper to create the ranch dressing.
6. Drizzle the ranch dressing over the salad just before serving to keep the cornbread from getting soggy.
7. Serve immediately, ensuring each scoop gets a bit of every layer for the perfect bite.

Zesty and satisfying, this salad brings a crunch in every forkful. Try serving it in individual mason jars for a picnic-ready twist.

Summary

These 18 delicious cornbread recipes offer something for every occasion, from cozy family dinners to festive gatherings. Tempt your taste buds and discover your new favorite today! We’d love to hear which recipe you tried and loved—leave a comment below. Don’t forget to share this roundup on Pinterest to spread the cornbread joy!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.