The Best Time of Year Calls For The Best Side Dish of The Year: Cornbread

Corn is a wonderful food. It can be made into a variety of foods or be eaten as is (cooked […]

The Best Time of Year Calls For The Best Side Dish of The Year: Cornbread

Corn is a wonderful food. It can be made into a variety of foods or be eaten as is (cooked of course). One of its most popular variations is cornbread. Cornbread is eaten all year long but, the fall time is its time to really shine. There’s nothing better than some savory jalapeno cornbread as a dinner side or a sweet buttermilk cornbread to put out with dessert.

Get creative this year with a new cornbread recipe that’ll have your guests begging for more this fall season.

Something Savory


View this post on Instagram


A post shared by My Food and Family (@myfoodandfamily)

Skillet Cornbread

Total Time: 40 minutes

What you’ll need:

  • 2 tablespoons bacon drippings

  • 1 1/2 cups stone-ground white cornmeal

  • 1/4 cup all-purpose flour

  • 2 teaspoons sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 3/4 teaspoon table salt

    • 2 cups buttermilk
    • 1 large egg

    How to:

    1. Preheat oven to 450°F. Place bacon drippings in a 10-inch cast-iron skillet, and heat in oven 8 to 10 minutes or until drippings begin to gently smoke
    2. Meanwhile, stir together cornmeal and next 5 ingredients in a large bowl.
    3. Stir together buttermilk and egg in a medium bowl
    4. During last minute skillet is heating in oven, stir buttermilk mixture into cornmeal mixture until just combined. Pour hot drippings into cornmeal mixture, and quickly stir to incorporate. Pour mixture into hot skillet, and immediately place in oven.
    5. Bake at 450°F for 18 to 20 minutes or until golden brown and cornbread pulls away from sides of skillet. Remove from skillet, and serve immediately.

Cornbread ‘n’ Squash Dressing

Total Time: 45 minutes

What you’ll need:

    • 1 pound yellow squash, coarsely chopped

    • ¼ cup butter

    • 1 large sweet onion, chopped

    • 1 medium-size red bell pepper, chopped

    • 2 celery ribs, chopped

    • 1 (10 3/4-oz.) can cream of chicken soup

    • 1 (14-oz.) can chicken broth

    • ¾ teaspoon freshly ground black pepper

    • ¼ – ½ teaspoon ground red pepper

    • ½ teaspoon poultry seasoning

    • 5 cups cooked, crumbled cornbread

    How to:

    1. Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.

    2. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté 8 to 10 minutes or until vegetables are tender. Remove skillet from heat.

    3. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.

Jalapeno Cornbread Sticks

Total Time: 35 minutes

What you’ll need:

  • 1/2 cup all-purpose flour

  • 1/2 cup fine yellow cornmeal

  • 2 teaspoons baking powder

  • 1 1/4 teaspoons kosher salt

  • 3/4 cup thawed frozen corn

  • 1 large jalapeño chile, minced (about 1/4 cup)

  • 2 scallions, finely chopped (about 1/4 cup)

  • 10 tablespoons unsalted butter, melted, divided

  • 2 large eggs

  • 3/4 cup half-and-half

  • 1 tablespoon granulated sugar

  • 2 1/2 ounces pre-shredded Mexican cheese blend (about 2/3 cup)

How to:

  1. Preheat oven to 425°F. Place 2 (7-stick [5 1/2-inch-long]) cast-iron corn stick pans on a rimmed baking sheet. Transfer baking sheet to oven. Preheat 15 minutes.

  2. Meanwhile, whisk together flour, cornmeal, baking powder, and salt in a bowl; set aside.

  3. Cook corn, jalapeño, scallions, and 8 tablespoons of the butter in a skillet over medium, stirring often, until mixture is softened, about 3 minutes. Set aside; cool 5 minutes.

  4. Whisk together eggs, half-and-half, and sugar in a bowl. Add to flour mixture, whisking until smooth. Stir in jalapeño mixture and cheese.

  5. Remove hot corn stick pans from oven. Brush molds evenly with remaining 2 tablespoons butter. Divide batter evenly among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. Serve warm, or turn sticks out onto a wire rack and cool completely, about 30 minutes.

Something Sweet


View this post on Instagram


A post shared by Sugarless Crystals (@sugarlesscrystals)

Sweet Potato Cornbread Recipe

Total Time: 50 minutes

what you’ll need:

  • 2 cups self-rising white cornmeal mix

  • 3 tablespoons sugar

  • 1/4 teaspoon pumpkin pie spice

  • 5 large eggs

  • 2 cups cooked mashed sweet potatoes (about 1 1/2 lb. sweet potatoes)

  • 1 (8-oz.) container sour cream

  • 1/2 cup butter, melted

How to:

  1. Preheat oven to 425°. Stir together first 3 ingredients in a large bowl; make a well in center of mixture. Whisk together eggs and next 3 ingredients; add to cornmeal mixture, stirring just until moistened. Spoon batter into a lightly greased 9-inch square pan.

  2. Bake at 425° for 35 minutes or until golden brown.

Cornbread Pudding with Whiskey Caramel

Total Time: 3 hours (only 15 minutes to prepare)

What you’ll need:

How to:

  1. Preheat oven to 350°. Lightly grease a 3-qt. baking dish with cooking spray. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.) Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts. Whisk in eggs; pour mixture over cornbread. Let stand 10 minutes.

  2. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until light brown and set. Let stand 10 minutes. Serve with Whiskey Caramel.

Brown Butter Cornbread

Total Time: 50 minutes

What you’ll need:

  • ½ cup unsalted butter

  • 2 cups plain yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon granulated sugar

  • 2 ½ cups whole buttermilk

  • 2 large eggs

How to:

  1. Preheat oven to 425˚F. Place unsalted butter in a 10-inch cast-iron skillet, and place in oven until butter is browned, about 8 minutes.

  2. Meanwhile, whisk together cornmeal, flour, baking powder, kosher salt, and granulated sugar in large bowl. Remove skillet from oven, and carefully pour 6 tablespoons of the melted browned butter into a small heatproof bowl, reserving remaining browned butter in skillet. In a separate bowl, whisk together buttermilk, eggs, and the 6 tablespoons of melted browned butter. Make a well in center of cornmeal mixture, and add buttermilk mixture, stirring until just combined. Pour batter into remaining melted browned butter in hot skillet. Bake at 425°F until golden brown and a wooden pick inserted in center comes out clean, 25 to 28 minutes.

  3. Let cool slightly; cut cornbread into slices, and serve warm. Or let cool completely, 35 to 40 minutes, and cut into ½-inch cubes to equal 12 cups.

All recipes courtesy of Southern Living.