21 Delightful Savory Cornbread Recipe Variations

Are you ready to transform your cornbread game? From cheesy jalapeño delights to honey-glazed bacon twists, we’ve gathered 21 irresistible savory cornbread recipes that will become your new comfort food favorites. Whether you’re craving a quick weeknight side or planning a cozy weekend feast, these creative variations promise to bring warmth and flavor to your table. Let’s dive into these delicious twists on a classic!

Cheddar Jalapeño Cornbread

A perfect balance of spicy and cheesy, this cornbread delivers bold flavor with minimal effort. Always a crowd-pleaser, it pairs beautifully with chili or stands strong on its own. You’ll love the golden crust and tender crumb.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1 cup of buttermilk
– 1/3 cup of vegetable oil
– 1 large egg
– 1 cup of shredded sharp cheddar cheese
– 2 fresh jalapeños, finely chopped
– A couple tablespoons of honey

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl.
3. In a separate bowl, beat the buttermilk, vegetable oil, egg, and honey until smooth.
4. Tip: Mix wet and dry ingredients separately first for even distribution without overmixing.
5. Pour the wet mixture into the dry ingredients and stir until just combined.
6. Fold in the shredded cheddar cheese and chopped jalapeños gently.
7. Tip: For extra heat, include the jalapeño seeds; for milder flavor, remove them.
8. Spread the batter evenly into the prepared pan using a spatula.
9. Bake at 400°F for 20-25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
10. Tip: Don’t open the oven door during the first 15 minutes to prevent sinking.
11. Let the cornbread cool in the pan for 10 minutes before slicing.

Just out of the oven, it boasts a crisp, buttery crust with a moist, fluffy interior. Jalapeños add a subtle kick that melds perfectly with the sharp cheddar. Serve it warm with a pat of butter or crumbled over a bowl of spicy chili for extra comfort.

Bacon and Chive Cornbread

Every cook needs this bacon and chive cornbread in their repertoire. It’s savory, moist, and comes together in minutes. Perfect alongside chili or as a standalone snack.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– A good pinch of salt
– 1 cup of buttermilk
– 1 large egg
– ¼ cup of melted butter
– 6 slices of cooked bacon, crumbled
– A handful of fresh chives, chopped

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl.
3. In another bowl, beat the buttermilk, egg, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix.
5. Fold in the crumbled bacon and chopped chives gently.
6. Spread the batter evenly into the prepared pan.
7. Bake 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 for 10 minutes before slicing.

Nothing beats the crisp bacon bits against the tender, slightly sweet cornbread. The chives add a fresh, oniony kick that cuts through the richness. Serve it warm with a pat of butter or crumbled over a bowl of creamy soup.

Herb-Infused Savory Cornbread

You’ve probably had cornbread before, but this herb-infused version takes it to another level. Your kitchen will smell incredible while it bakes, and the results are worth every minute.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 2 tablespoons of sugar
– 1 cup of buttermilk
– 1/3 cup of melted butter
– 1 large egg
– 2 tablespoons of fresh chopped rosemary
– 1 tablespoon of fresh chopped thyme
– 1/4 cup of chopped fresh chives

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan thoroughly.
2. Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl until fully combined.
3. In a separate bowl, beat the egg lightly before adding the buttermilk and melted butter, mixing until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix for a tender crumb.
5. Fold in the rosemary, thyme, and chives evenly throughout the batter.
6. Transfer the batter to your prepared pan and spread it into an even layer.
7. Bake at 400°F for 20-25 minutes until the top is 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 to prevent crumbling.
9. Serve warm directly from the pan. The crust will be crisp while the interior stays moist and fluffy. This cornbread pairs perfectly with chili or makes excellent croutons when cubed and toasted.

Maple-Bacon Cornbread Muffins

Ditch the boring cornbread—these maple-bacon cornbread muffins bring sweet, smoky, and savory together in one irresistible bite. They’re perfect for breakfast on the go or as a standout side at your next barbecue. You’ll love how the crispy bacon and rich maple syrup transform a classic.

Ingredients

– 1 cup of yellow cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– A big pinch of salt
– 1 cup of buttermilk
– 1/3 cup of maple syrup
– 1/3 cup of melted butter
– 1 large egg
– 6 slices of cooked bacon, chopped into bits

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners or grease it lightly.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until well combined.
3. In a separate bowl, mix the buttermilk, maple syrup, melted butter, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain—don’t overmix.
5. Gently fold in the chopped bacon bits until evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Consider crumbling extra bacon on top right after baking for extra crunch.
9. Serve warm or at room temperature. Create a sweet-savory spread by splitting them and adding a pat of butter and a drizzle of maple syrup. Cornbread muffins emerge tender and moist with a crisp edge, thanks to the buttermilk and butter. The maple syrup adds a subtle sweetness that pairs perfectly with the salty, smoky bacon bits. For a fun twist, crumble them over chili or serve alongside fried eggs for a hearty breakfast.

Garlic and Parmesan Cornbread

Satisfyingly savory with a golden crust, this garlic and Parmesan cornbread delivers bold flavor in every bite. Perfect alongside chili or soups, it comes together quickly with pantry staples. The cheesy, aromatic result beats any boxed mix hands down.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 2 large eggs
– 1 cup of milk
– ⅓ cup of vegetable oil
– 4 cloves of garlic, minced
– 1 cup of grated Parmesan cheese
– 2 tablespoons of melted butter

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan thoroughly.
2. Whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt in a large bowl.
3. In a separate bowl, beat 2 large eggs until frothy, about 30 seconds.
4. Stir in 1 cup of milk, ⅓ cup of vegetable oil, and 4 cloves of minced garlic into the egg mixture.
5. Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix to keep the texture tender.
6. Fold in 1 cup of grated Parmesan cheese gently with a spatula.
7. Spread the batter evenly into the greased pan using a spatula.
8. Drizzle 2 tablespoons of melted butter over the top of the batter for a crispier crust.
9. Bake at 375°F for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let the cornbread cool in the pan for 10 minutes before slicing—this prevents crumbling.
11. Slice into squares and serve warm. With its moist, crumbly interior and sharp Parmesan kick, this cornbread pairs wonderfully with a dollop of honey butter or crumbled over a hearty stew. The garlic aroma fills the kitchen, making it irresistible straight from the oven.

Roasted Red Pepper Cornbread

Kickstart your meal with this savory twist on classic cornbread. Roasted red peppers add sweet smokiness while keeping that perfect crumbly texture. This versatile side pairs beautifully with chili or stands alone as a snack.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– A good pinch of salt
– 2 large eggs
– 1 cup of buttermilk
– 1/4 cup of vegetable oil
– 1/2 cup of chopped roasted red peppers
– A couple of tablespoons of honey
– A handful of shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, and a pinch of salt in a large bowl.
3. In a separate bowl, beat 2 eggs until frothy, about 30 seconds.
4. Pour 1 cup buttermilk, 1/4 cup vegetable oil, and 2 tablespoons honey into the eggs, whisking until combined.
5. Fold the wet ingredients into the dry ingredients until just mixed—don’t overwork the batter.
6. Gently stir in 1/2 cup chopped roasted red peppers and a handful of shredded cheddar cheese.
7. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
8. Bake at 400°F for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
9. Let the cornbread cool in the pan for 10 minutes before slicing.
10. Transfer to a wire rack to cool completely or serve warm.
This cornbread bakes up moist with a slightly crisp crust and pockets of sweet pepper throughout. Try serving it alongside a bowl of spicy chili or toasted with butter for breakfast. The cheese melts into the crumb, making each bite rich and satisfying.

Sun-Dried Tomato Cornbread

Ditch the boring cornbread – this version packs serious flavor. Sun-dried tomatoes add sweet-tart bursts throughout the crumb. It’s the side dish that might just steal the show.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• 1 cup of buttermilk
• ⅓ cup of vegetable oil
• 1 large egg
• ¼ cup of chopped sun-dried tomatoes
• 2 tablespoons of honey

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl.
3. In another bowl, beat the buttermilk, vegetable oil, egg, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined – a few lumps are fine, overmixing makes tough cornbread.
5. Fold in the chopped sun-dried tomatoes until evenly distributed.
6. Spread the batter into your prepared pan, smoothing the top with a spatula.
7. Bake for 20-25 minutes until the top is 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 – this prevents crumbling.

Look for that perfect crumbly-yet-moist texture with pockets of chewy tomato. The savory-sweet balance makes it fantastic alongside chili or toasted with butter for breakfast. Leftovers? Cube and toast for the best croutons you’ll ever have.

Savory Cheese and Herb Cornbread

Fragrant and golden, this cornbread delivers savory satisfaction with minimal fuss. Forget dry, crumbly versions—this one stays moist for days. Perfect alongside chili or as a standalone snack.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– A couple of large eggs
– 1 cup of buttermilk
– ⅓ cup of melted butter
– 1 cup of shredded sharp cheddar cheese
– 2 tablespoons of chopped fresh chives
– 1 tablespoon of chopped fresh rosemary

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan thoroughly.
2. Whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt in a large bowl.
3. In a separate bowl, beat 2 large eggs until frothy, about 30 seconds.
4. Pour in 1 cup of buttermilk and ⅓ cup of melted butter, then stir until just combined.
5. Tip: Don’t overmix the wet ingredients to keep the cornbread tender.
6. Fold the wet mixture into the dry ingredients until no dry spots remain.
7. Gently stir in 1 cup of shredded sharp cheddar cheese, 2 tablespoons of chopped fresh chives, and 1 tablespoon of chopped fresh rosemary.
8. Tip: Reserve a handful of cheese to sprinkle on top for a golden crust.
9. Spread the batter evenly into the prepared pan and smooth the top with a spatula.
10. Bake at 375°F for 22–25 minutes, until the edges pull away and a toothpick inserted in the center comes out clean.
11. Tip: Let it cool in the pan for 10 minutes before slicing to prevent crumbling.
12. Slice into squares and serve warm.

Dense yet tender, this cornbread boasts a crisp, cheesy crust and herb-flecked interior. The sharp cheddar and rosemary create a savory depth that pairs beautifully with stews or fried eggs. For a twist, cube and toast leftovers to make croutons for salads.

Spicy Sausage Cornbread

A savory twist on classic cornbread, this spicy sausage version brings heat and heartiness to any table. Perfect for chilly evenings or game day gatherings, it bakes up golden with pockets of flavorful sausage throughout. You’ll love how the cornmeal crunch contrasts with the juicy sausage bits.

Ingredients

– 1 cup of yellow cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 2 large eggs
– 1 cup of buttermilk
– ¼ cup of vegetable oil
– 1 pound of spicy Italian sausage, casings removed
– 1 cup of shredded cheddar cheese
– ½ cup of diced jalapeños

Instructions

1. Preheat your oven to 375°F and grease a 9-inch cast iron skillet.
2. Brown the spicy Italian sausage in a skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
3. Drain the cooked sausage on paper towels to remove excess grease.
4. Whisk together the cornmeal, flour, baking powder, and salt in a large bowl until well combined.
5. In a separate bowl, beat the eggs, then stir in the buttermilk and vegetable oil.
6. Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix for a tender crumb.
7. Fold in the cooked sausage, shredded cheddar cheese, and diced jalapeños until evenly distributed.
8. Spread the batter into the prepared skillet and smooth the top with a spatula.
9. Bake at 375°F for 25-30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Let the cornbread cool in the skillet for 10 minutes before slicing to prevent crumbling.
The cornbread emerges with a crisp, buttery crust and a moist, fluffy interior studded with spicy sausage. That cheesy, jalapeño-kicked flavor pairs wonderfully with chili or served alongside scrambled eggs for breakfast. Try topping warm slices with a drizzle of honey to balance the heat.

Caramelized Onion Cornbread

Very few things beat the sweet-savory combo of caramelized onions baked right into moist cornbread. This version comes together quickly with pantry staples. Perfect alongside chili or as a snack on its own.

Ingredients

– 1 large yellow onion, thinly sliced
– 2 tablespoons olive oil
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk
– 2 large eggs
– ¼ cup honey
– ¼ cup melted butter

Instructions

1. Heat olive oil in a 10-inch cast-iron skillet over medium-low heat for 2 minutes.
2. Add sliced onions and cook for 25–30 minutes, stirring occasionally, until deeply golden brown and sweet.
3. Tip: Don’t rush the onions—low heat develops their natural sugars without burning.
4. Preheat oven to 375°F while onions caramelize.
5. In a medium bowl, whisk together cornmeal, flour, baking powder, and salt until combined.
6. In another bowl, whisk buttermilk, eggs, honey, and melted butter until smooth.
7. Pour wet ingredients into dry ingredients and stir just until no dry streaks remain.
8. Tip: Overmixing makes cornbread tough—a few lumps are fine.
9. Fold caramelized onions into the batter until evenly distributed.
10. Scrape batter into the same skillet used for onions (no need to clean it).
11. Smooth the top with a spatula.
12. Bake at 375°F for 22–25 minutes, until golden and a toothpick inserted in the center comes out clean.
13. Tip: For extra crunch, brush the top with melted butter right after baking.
14. Let cornbread cool in the skillet for 10 minutes before slicing.
Hearty and slightly crumbly, this cornbread balances the earthy sweetness of onions with a tender, moist crumb. Serve warm with a pat of butter melting into the top, or crumble it over a bowl of black bean soup for texture. Leftovers toast beautifully for breakfast the next day.

Feta and Olive Cornbread

Yep, this savory cornbread turns the classic side into a Mediterranean-inspired star. Salty feta and briny olives create a flavor bomb that pairs perfectly with soups or stands alone. You’ll want to make this weekly.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 1 cup of milk
– 1 large egg
– ¼ cup of vegetable oil
– 1 cup of crumbled feta cheese
– ½ cup of chopped kalamata olives

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. Whisk together 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, and ½ teaspoon salt in a large bowl.
3. In a separate bowl, beat 1 egg until smooth, then stir in 1 cup milk and ¼ cup vegetable oil.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—don’t overmix or the bread will be tough.
5. Gently fold in 1 cup crumbled feta and ½ cup chopped olives until evenly distributed.
6. Spread the batter into the prepared pan and smooth the top with a spatula.
7. Bake at 375°F for 25-30 minutes until the top is 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—this helps it set properly.

Unbelievably moist with a crisp, golden crust, this cornbread delivers salty bursts from the feta and olives. Serve it warm alongside chili or crumble it over a green salad for extra texture. The savory twist makes it equally good for breakfast with a fried egg on top.

Spinach and Feta Stuffed Cornbread

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Ingredients

– 1 box of cornbread mix (plus whatever it calls for, usually an egg and some milk)
– A couple big handfuls of fresh spinach
– A generous cup of crumbled feta cheese
– A splash of olive oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F and grease an 8×8-inch baking dish.
2. Heat a splash of olive oil in a skillet over medium heat.
3. Add the chopped onion and cook for 4-5 minutes until softened.
4. Stir in the minced garlic and cook for 1 more minute until fragrant.
5. Add the fresh spinach and cook until wilted, about 2-3 minutes.
6. Transfer the spinach mixture to a bowl and let it cool for 5 minutes.
7. Mix in the crumbled feta cheese, salt, and black pepper.
8. Prepare the cornbread mix according to package directions in a separate bowl.
9. Pour half of the cornbread batter into the greased baking dish.
10. Spread the spinach and feta mixture evenly over the batter.
11. Carefully top with the remaining cornbread batter.
12. Bake for 25-30 minutes until the top is golden brown and a toothpick inserted comes out clean.
13. Let it cool in the pan for 10 minutes before slicing.

Moist and savory, this cornbread has a creamy feta center that contrasts beautifully with the crumbly cornbread exterior. Serve it warm with a drizzle of honey for a sweet-savory twist, or pair it with chili for a comforting meal. The spinach keeps it tender while adding a pop of color to each slice.

Smoky Chipotle Cornbread

Every cornbread needs a smoky kick, and this chipotle version delivers exactly that. Expect a moist crumb with just enough heat to keep things interesting. It’s the perfect side for chili or a standalone snack.

Ingredients

– 1 cup of cornmeal
– 1 cup of all-purpose flour
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 2 tablespoons of sugar
– 1 cup of buttermilk
– 1 large egg
– 1/4 cup of melted butter
– 1/4 cup of canned chipotle peppers in adobo sauce, minced
– 1 cup of corn kernels (fresh or frozen)

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
3. In a separate bowl, beat the buttermilk, egg, and melted butter until smooth.
4. Tip: Don’t overmix the wet and dry ingredients—just stir until combined for a tender crumb.
5. Fold in the minced chipotle peppers and corn kernels gently.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Tip: Let the cornbread cool in the pan for 10 minutes before slicing to avoid crumbling.
9. Serve warm with a pat of butter or a drizzle of honey.
10. Tip: For extra smokiness, toast the corn kernels in a dry skillet for 5 minutes before adding.

Crumbly yet moist, this cornbread balances sweet corn with smoky chipotle heat. Try it alongside a bowl of spicy chili or crumbled over a salad for texture. Leftovers toast up beautifully for breakfast the next day.

Conclusion

Zesty, versatile, and downright delicious—these 21 cornbread recipes prove there’s a perfect savory slice for every meal. We hope you find a new family favorite! Give one a try, then drop a comment to tell us which you loved most. Don’t forget to share this roundup on Pinterest so fellow home cooks can discover these tasty twists, too. Happy baking!