32 Delicious Best Cornbread Recipes You Must Try

Let’s talk about one of the coziest comfort foods out there: cornbread. Whether you like it sweet or savory, moist or crumbly, there’s a perfect version waiting to become your new favorite. We’ve gathered 32 incredible recipes that showcase just how versatile this classic can be. Get ready to find your next go-to side dish or star attraction—your taste buds will thank you!

Classic Southern Cornbread

Baked cornbread is a staple side dish that brings comfort to any Southern meal. This version uses simple pantry ingredients for a crispy crust and tender crumb. Perfect alongside chili or smothered with butter.

Ingredients

– 1 cup yellow cornmeal (stone-ground for best texture)
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup buttermilk (or milk with 1 tbsp vinegar)
– 1/4 cup vegetable oil (or any neutral oil)
– 1/4 cup honey (or sugar)
– 1 large egg
– 2 tbsp unsalted butter

Instructions

1. Preheat oven to 400°F.
2. Place 2 tbsp butter in a 10-inch cast iron skillet.
3. Put skillet in oven for 5 minutes to melt butter and heat pan.
4. Whisk 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
5. Beat 1 egg in a separate bowl.
6. Add 1 cup buttermilk, 1/4 cup oil, and 1/4 cup honey to the egg.
7. Mix wet ingredients until fully combined.
8. Pour wet mixture into dry ingredients.
9. Stir just until no dry spots remain; do not overmix.
10. Remove hot skillet from oven using oven mitts.
11. Swirl melted butter to coat skillet bottom and sides.
12. Pour batter into hot skillet; it should sizzle.
13. Bake at 400°F for 20-25 minutes until golden brown.
14. Insert a toothpick into the center; it should come out clean.
15. Cool in skillet for 10 minutes before slicing.

With its crispy edges and moist interior, this cornbread balances sweet honey notes with savory corn flavor. Serve warm with chili or crumble over greens. For a twist, add jalapeños or cheddar cheese to the batter before baking.

Honey Butter Skillet Cornbread

Nothing beats the sweet-savory combo of honey butter cornbread. Now imagine it baked golden in a cast iron skillet for crispy edges and a tender crumb. This version comes together fast with pantry staples for weeknight-friendly comfort.

Ingredients

– 1 cup yellow cornmeal (fine or medium grind)
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk, shaken well (or 1 cup milk + 1 tbsp vinegar, rested 5 min)
– 1/4 cup honey
– 1 large egg
– 4 tbsp unsalted butter, divided (2 tbsp melted, 2 tbsp cold)
– 2 tbsp vegetable oil (or any neutral oil)

Instructions

1. Preheat oven to 400°F. Place a 10-inch cast iron skillet inside to heat.
2. Whisk cornmeal, flour, baking powder, and salt in a large bowl until no lumps remain.
3. In another bowl, whisk buttermilk, honey, egg, and 2 tbsp melted butter until honey dissolves completely.
4. Pour wet ingredients into dry ingredients. Stir just until combined—do not overmix; a few lumps are fine.
5. Carefully remove hot skillet from oven using oven mitts. Add oil and 2 tbsp cold butter, swirling until butter melts and skillet is coated.
6. Immediately pour batter into skillet—it should sizzle around the edges. Spread evenly with a spatula.
7. Bake at 400°F for 18–22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
8. Cool in skillet for 5 minutes before slicing. Serve warm.
Crumbly yet moist, this cornbread balances honey’s floral notes with rich butter. For a savory twist, crumble over chili or top with jalapeño slices before baking.

Cheddar Jalapeño Cornbread Muffins

Perfect for chilly evenings, these cheddar jalapeño cornbread muffins deliver spicy, cheesy goodness in every bite. They’re simple to whip up and pair wonderfully with chili or soup. Prepare to enjoy a savory treat that balances heat and richness beautifully.

Ingredients

– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1 cup shredded sharp cheddar cheese, plus extra for topping
– 2 jalapeños, finely chopped (seeds removed for milder heat)
– 1 cup buttermilk
– 1/3 cup vegetable oil (or any neutral oil)
– 1/4 cup honey
– 1 large egg

Instructions

1. Preheat oven to 400°F and grease a 12-cup muffin tin thoroughly.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt until fully combined.
3. Stir in shredded cheddar and chopped jalapeños, distributing them evenly throughout the dry mix.
4. In a separate bowl, whisk buttermilk, vegetable oil, honey, and egg until smooth and fully incorporated.
5. Pour the wet ingredients into the dry ingredients and gently fold together until just combined; do not overmix to keep muffins tender.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Sprinkle extra shredded cheddar on top of each muffin for a golden, cheesy crust.
8. Bake at 400°F for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
10. Serve warm for the best texture and flavor. A golden, slightly crisp exterior gives way to a moist, fluffy interior packed with spicy jalapeño and melted cheddar. Try splitting them open and topping with a pat of butter or serving alongside a bowl of hearty chili for a comforting meal.

Buttermilk Cornbread with Fresh Corn

Perfectly moist and slightly sweet, this cornbread gets extra texture from fresh corn kernels. It comes together quickly with pantry staples and bakes up golden in under 30 minutes. Serve it warm with butter for the ultimate comfort food experience.

Ingredients

– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1/4 cup granulated sugar, adjust to preference
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk, shaken well before using
– 1/2 cup unsalted butter, melted and slightly cooled
– 2 large eggs, at room temperature
– 1 cup fresh corn kernels, from about 2 ears or frozen/thawed

Instructions

1. Preheat your oven to 400°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 fully combined.
3. In a separate medium bowl, whisk buttermilk, melted butter, and eggs until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
5. Fold in the fresh corn kernels evenly throughout the batter using a spatula.
6. Pour the batter into the prepared pan and spread it into an even layer with the spatula.
7. Bake at 400°F for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan on a wire rack for 10 minutes before slicing.
This cornbread has a tender crumb with crispy edges and bursts of sweet corn in every bite. The buttermilk adds a subtle tang that balances the sweetness beautifully. Try it alongside chili or crumbled over a bowl of greens for added texture.

Bacon and Chive Cornbread

Fragrant, savory cornbread gets a major upgrade with crispy bacon and fresh chives. This version bakes up golden with a tender crumb and smoky flavor. It’s perfect alongside chili or as a hearty snack on its own.

Ingredients

– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk, or plain yogurt thinned with milk
– 1/4 cup granulated sugar
– 1 large egg
– 1/4 cup unsalted butter, melted and cooled, or vegetable oil
– 6 slices bacon, cooked crisp and crumbled
– 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat oven to 400°F and grease an 8-inch square baking pan.
2. Whisk cornmeal, flour, baking powder, and salt in a large bowl until fully combined.
3. In a separate bowl, whisk buttermilk, sugar, and egg until smooth.
4. Pour melted butter into buttermilk mixture while whisking continuously to prevent curdling.
5. Pour wet ingredients into dry ingredients and stir just until no dry streaks remain.
6. Fold in crumbled bacon and chopped chives until evenly distributed.
7. Spread batter evenly into prepared pan using a spatula.
8. Bake at 400°F for 20-25 minutes until golden brown and a toothpick inserted in center comes out clean.
9. Cool in pan on wire rack for 10 minutes before slicing.
Zesty with savory bacon bits and fresh chive flavor, this cornbread has a crisp crust and moist interior. Serve warm with honey butter or crumble over chili for extra texture. Leftovers toast beautifully for breakfast the next day.

Gluten-Free Sweet Cornbread

Perfect for autumn gatherings, this gluten-free cornbread delivers sweet, moist crumb with golden edges. Pair it with chili or enjoy it warm with honey butter.

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup gluten-free all-purpose flour blend (with xanthan gum included)
• 1/2 cup granulated sugar (or reduce to 1/4 cup for less sweet)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
• 1/3 cup melted unsalted butter (cooled slightly, or use neutral oil)
• 1 large egg
• 1 cup sweet corn kernels (fresh, frozen thawed, or canned drained)

Instructions

1. Preheat oven to 375°F and grease an 8-inch square baking pan.
2. Whisk cornmeal, gluten-free flour, sugar, baking powder, and salt in a large bowl until no lumps remain.
3. In a separate bowl, whisk buttermilk, melted butter, and egg until fully combined.
4. Pour wet ingredients into dry ingredients and stir just until no dry streaks remain—do not overmix.
5. Gently fold in corn kernels until evenly distributed.
6. Tip: For extra tender cornbread, let the batter rest 5 minutes before baking.
7. Spread batter evenly into the prepared pan using a spatula.
8. Bake 22–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even browning.
10. Cool in the pan on a wire rack for 10 minutes before slicing.
11. Tip: For crispier edges, serve slices warm directly from the oven.

Rich and slightly crumbly, this cornbread has a soft interior studded with sweet corn bursts. Serve it toasted with jalapeño honey or crumbled over a bowl of spicy black bean soup for texture contrast.

Maple Pecan Cornbread

Zesty and comforting, this maple pecan cornbread delivers sweet autumn flavors in every bite. Perfect for chilly evenings or holiday gatherings, it comes together quickly with pantry staples. The crunchy pecans and maple syrup create a delightful texture contrast.

Ingredients

– 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, room temperature
– 1/2 cup pure maple syrup
– 1/3 cup unsalted butter, melted and cooled
– 1 large egg, room temperature
– 3/4 cup chopped pecans

Instructions

1. Preheat your oven to 375°F.
2. Grease an 8-inch square baking pan with butter or cooking spray.
3. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
4. In a separate bowl, combine buttermilk, maple syrup, melted butter, and egg.
5. Pour the wet ingredients into the dry ingredients.
6. Stir gently until just combined—do not overmix.
7. Fold in chopped pecans until evenly distributed.
8. Pour the batter into the prepared pan, spreading it evenly.
9. Bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the cornbread cool in the pan for 10 minutes before slicing.

Warm from the oven, this cornbread boasts a crisp, golden crust and a moist, tender crumb. The maple sweetness shines through without overpowering, while toasted pecans add nutty depth. Serve it alongside chili, slathered with honey butter, or enjoy it as a standalone treat with coffee.

Spicy Mexican Cornbread

A bold twist on classic cornbread, this spicy Mexican version brings serious heat and flavor to your table. It’s perfect for pairing with chili or enjoying as a standalone snack. You’ll love the kick from jalapeños and the cheesy, moist crumb.

Ingredients

– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/4 cup granulated sugar
– 1 cup buttermilk, or plain yogurt for tanginess
– 1/2 cup unsalted butter, melted and cooled
– 2 large eggs, lightly beaten
– 1 cup shredded sharp cheddar cheese
– 1/2 cup canned corn kernels, drained well
– 2 jalapeños, finely diced (seeds removed for milder heat)
– 1/4 cup chopped fresh cilantro, optional for garnish

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, baking powder, salt, and sugar until no lumps remain.
3. In a separate bowl, combine the buttermilk, melted butter, and eggs, stirring until fully blended.
4. Pour the wet ingredients into the dry ingredients and mix just until combined; do not overmix to avoid a tough texture.
5. Fold in the shredded cheddar, corn kernels, and diced jalapeños evenly throughout the batter.
6. Spread the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing to set properly.
9. Garnish with chopped cilantro if desired, then serve warm. Freshly baked cornbread releases easily when slightly cooled.
Finished cornbread boasts a crisp, golden crust with a tender, moist interior studded with melty cheese and pops of corn. For a creative twist, slice and grill pieces for added smokiness, or crumble over a bowl of spicy black bean soup.

Vegan Pumpkin Cornbread

Kick off fall baking with this moist, slightly sweet vegan pumpkin cornbread. Keep it simple with pantry staples and canned pumpkin for quick assembly. Perfect alongside chili or as a breakfast treat with maple syrup.

Ingredients

– 1 cup fine cornmeal
– 1 cup all-purpose flour (or gluten-free blend)
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 tsp cinnamon
– 1 cup canned pumpkin puree (not pie filling)
– 1/3 cup maple syrup
– 1/3 cup melted coconut oil (or any neutral oil)
– 3/4 cup unsweetened almond milk
– 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 375°F and grease an 8-inch square baking pan.
2. Whisk cornmeal, flour, baking powder, salt, and cinnamon in a large bowl until no lumps remain.
3. Combine pumpkin, maple syrup, coconut oil, almond milk, and vinegar in a separate bowl.
4. Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.
5. Spread batter evenly into prepared pan using a spatula.
6. Bake for 25–28 minutes until edges pull away and a toothpick inserted in the center comes out clean.
7. Cool in pan for 10 minutes before slicing.
8. Serve warm or transfer to a wire rack to cool completely.

Just baked, this cornbread boasts a tender crumb with subtle spice from cinnamon and earthy pumpkin notes. Juicy and not overly sweet, it pairs wonderfully with savory stews or toasted with vegan butter. Jazz it up by adding toasted pecans or a drizzle of salted caramel for dessert.

Cheesy Green Chile Cornbread

Dense, moist cornbread gets a major upgrade with roasted green chiles and melted cheese. This savory version balances sweet corn flavor with mild heat and gooey pockets of cheese. Perfect alongside chili or as a standalone snack, it comes together quickly with pantry staples.

Ingredients

– 1 cup yellow cornmeal (medium grind preferred for texture)
– 1 cup all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 2 large eggs
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
– 1/4 cup vegetable oil (or any neutral oil)
– 1 (4 oz) can diced green chiles, drained
– 1 cup shredded Monterey Jack cheese (or sharp cheddar)
– 2 tbsp honey (optional, for slight sweetness)

Instructions

1. Preheat oven to 400°F.
2. Grease a 9-inch cast iron skillet or square baking pan with 1 tbsp oil.
3. Whisk cornmeal, flour, baking powder, and salt in a large bowl until no lumps remain.
4. In a separate bowl, beat eggs vigorously for 30 seconds until frothy.
5. Stir buttermilk, remaining oil, and honey into the eggs until fully combined.
6. Pour wet ingredients into dry ingredients and mix just until no dry streaks remain—do not overmix.
7. Fold in drained green chiles and shredded cheese until evenly distributed.
8. Pour batter into the greased skillet and spread evenly with a spatula.
9. Bake at 400°F for 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Cool in the skillet for 10 minutes before slicing.
11. Serve warm.
Keep leftovers tightly wrapped—the cornbread stays moist for days. To reheat, wrap slices in foil and warm at 350°F for 10 minutes to restore the crispy edges. Kickstart your next bowl of chili with this cornbread, or top a slice with a fried egg for a hearty breakfast twist.

Cranberry Orange Cornbread

Dive into this sweet-tart twist on classic cornbread that pairs perfectly with holiday meals or cozy fall dinners. Cranberry orange cornbread brings bright citrus notes and bursts of berry flavor to your table. It’s surprisingly simple to make from scratch.

Ingredients

– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup fresh cranberries, roughly chopped
– 1 large orange, zested and juiced
– 1 cup buttermilk, at room temperature
– 1/2 cup unsalted butter, melted and cooled slightly
– 1 large egg, at room temperature

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. Stir in chopped cranberries and orange zest until evenly distributed.
4. In a separate bowl, whisk buttermilk, melted butter, egg, and 1/4 cup orange juice until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
6. Transfer the batter to the prepared pan and spread evenly.
7. Bake at 375°F for 25-30 minutes until golden brown and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Light and tender with a crisp golden crust, this cornbread offers delightful bursts of tart cranberry against the sweet citrus background. Leftover slices toast beautifully for breakfast, or serve warm with honey butter for an extra indulgent treat.

Blueberry Lemon Cornbread

Perfect for breakfast or dessert, this blueberry lemon cornbread combines sweet and tangy flavors. Preheat your oven to 375°F and grease an 8-inch square baking pan. Prepare to mix dry and wet ingredients separately for the best texture.

Ingredients

– 1 cup yellow cornmeal (fine grind works best)
– 1 cup all-purpose flour (or gluten-free blend)
– 1/2 cup granulated sugar (adjust for sweetness)
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk (or milk with 1 tbsp lemon juice)
– 1/2 cup unsalted butter, melted (cooled slightly)
– 2 large eggs
– Zest of 1 lemon (about 1 tbsp)
– 1 cup fresh blueberries (frozen work, don’t thaw)

Instructions

1. Preheat oven to 375°F and grease an 8-inch square baking pan with butter or oil.
2. Whisk 1 cup cornmeal, 1 cup flour, 1/2 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
3. In a separate bowl, combine 1 cup buttermilk, 1/2 cup melted butter, 2 eggs, and 1 tbsp lemon zest until smooth.
4. Pour wet ingredients into dry ingredients and stir gently until just combined; avoid overmixing to keep the cornbread tender.
5. Fold in 1 cup blueberries gently to prevent bursting and streaking the batter.
6. Pour batter into the prepared pan and spread evenly with a spatula.
7. Bake at 375°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Let cool in the pan for 10 minutes before slicing to allow the structure to set.
Just out of the oven, this cornbread has a moist, crumbly texture with bursts of juicy blueberries. The lemon zest adds a bright, tangy contrast that cuts through the sweetness. Serve it warm with a drizzle of honey or alongside a scoop of vanilla ice cream for a simple dessert.

Conclusion

Whether you prefer sweet, savory, or spicy, this collection of 32 cornbread recipes offers something for every taste and occasion. We hope you find a new family favorite among these delicious options! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save these tasty ideas for later.