Easy Quickbread Baking: 7 Ways to Make Cornbread

Having seven ways to make cornbread may be six too many in your book. Like so many beloved dishes, cornbread recipes are passed down within families, meaning the only way to make the quickbread is how your mother or grandmother did.

This family recipe could even betray which side of the Mason-Dixon line you live on, as sugar is generally not used in cornbread hailing from the Southern states but is commonly found in other cornbread recipes. However, mixing things up every now and then is always encouraged, so if you’re willing to set aside your family’s favored recipe for a moment, test out one of the following 7 cornbreads — you might just find a new recipe to add to your collection.

Source: Thinkstock

1. Skillet Cornbread

Southern Living‘s recipe skips the sugar and calls for baking the cornbread in a cast-iron skillet. If this is already your go-to method of preparation and you want to add just a little something extra, consider putting cracklins, or cooked crumbled bacon in the batter.


  • 2 to 3 teaspoons bacon drippings or vegetable oil
  • 2 cups buttermilk
  • 1 large egg
  • 1¾ cups white cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Butter

Directions: Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings; heat in a 450 degree Fahrenheit oven for 10 minutes. Whisk together buttermilk and egg. Add cornmeal, stirring well. Stir in baking powder, baking soda, and salt. Pour batter into hot skillet. Bake at 450 degrees Fahrenheit for 15 minutes. Serve with butter.

Source: iStock

2. Easy Savory Cornbread

There are a few slight variations between the previous cornbread recipe and this version from Bon Appétit. The first noticeable departure is the use of sugar, and the second is that it is baked in an 8-by-8-inch dish, not a skillet.


  • 3 tablespoons unsalted butter, melted and cooled, plus more for baking dish
  • 1⅓ cups all-purpose flour
  • 1⅓ cups cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 3 large eggs, beaten to blend
  • 1 cup buttermilk
  • ½ cup whole milk

Directions: Preheat oven to 350 degrees Fahrenheit. Butter an 8-by-8-inch baking dish. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, and milk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy). Mix in 3 tablespoons butter. Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25 to 30 minutes.

Source: iStock

3. Maple Syrup Cornbread

Sweet cornbread lovers will want to try King Arthur Flour’s maple syrup-sweetened cornbread. Really make the most of the recipe by using a high-quality maple syrup. Serve with butter, or more maple syrup.


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (8 ounces) milk (whole, skim or 2 percent)
  • ¼ cup maple syrup
  • ¼ cup melted butter
  • 2 large eggs

Directions: Preheat oven to 425 degrees Fahrenheit. Lightly grease or oil an 8-by-8-inch square or 9-inch round baking pan. In a medium-size mixing bowl, whisk together the flour, cornmeal, baking powder, and salt until thoroughly combined. In a small bowl or in a large measuring cup, whisk together the milk, maple syrup, melted butter, and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.

Pour the batter into the prepared pan and bake the cornbread for about 20 to 25 minutes, until it’s lightly browned and a cake tester inserted into the center comes out clean. Remove from the oven and serve warm.

Source: Thinkstock

4. Honey Cornbread Muffins

If you’re still looking for a sweet cornbread but don’t particularly want maple syrup to serve as your sweetner, try this version from the Neelys via the Food Network. Cornbread batter is sweetened with honey and a bit of sugar to create a moist muffin.


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • ½ stick butter, melted
  • ¼ cup honey

Directions: Preheat oven to 400 degrees Fahrenheit and line a 12-cup muffin tin. Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Source: Thinkstock

5. Mexican Cornbread

Cornbread doesn’t have to only fall into sweetened and unsweetened categories. To take a completely different direction with your quickbread, try this recipe from Food.com that adds a bit of spice and plenty of cheese.


  • ½ cup butter, melted
  • ¾ cup white sugar
  • 4 eggs
  • 1 (15-ounce) can cream-style corn
  • 2 ounces cans chopped green chili peppers, drained
  • ½ cup shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ teaspoon salt
  • 4 teaspoons baking powder

Directions: Preheat oven to 300 degrees Fahrenheit. Lightly grease a 9-by-13-inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack, and cheddar cheese.

In a separate bowl, stir together flour, cornmeal, baking powder, and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Scott Olson/Getty Images

6. Jalapeño Cornbread Muffins

Even after the cornbread from Chow has cooled, it will still be hot thanks to the use of pickled jalapeños. Place the spicy muffins on the table when you’re tired of the usual dinner roll-filled bread basket.


  • 1½ cups finely ground yellow cornmeal
  • ½ cup plus 1 tablespoon all-purpose flour
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • 1¼ teaspoons fine salt
  • ⅔ cup corn kernels, thawed if frozen
  • ¼ cup coarsely chopped pickled jalapeños
  • 1½ cups whole milk
  • 2 large eggs
  • 6 tablespoons unsalted butter (¾ stick), melted, plus more for coating the pan

Directions: Heat oven to 425 degrees Fahrenheit and arrange a rack in the middle. Coat the wells of a 12-cup muffin pan generously with butter; set aside. Place the cornmeal, ½ cup of the flour, sugar, baking powder, and salt in a large bowl and whisk to combine; set aside.

Place the corn and jalapeños in a medium bowl, add the remaining tablespoon of flour, and toss to combine; set aside. Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture and melted butter into the cornmeal mixture and, using a rubber spatula, stir until just incorporated and no streaks of butter remain. (Do not overmix.) Add the corn and jalapeños and stir until just combined.

Divide the batter among the prepared muffin wells (they’ll be very full). Bake until golden brown around the edges and a toothpick inserted in the center comes out clean, about 15 to 17 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Remove from the pan and serve warm or at room temperature.

Source: iStock

7. Camp Cornbread

When you need a semi-homemade cornbread, try AllRecipes.com‘s Camp Cornbread. Canned cream corn keeps this cornbread moist, and sugar adds a bit of sweetness to the boxed cornbread mix.


  • 1 (8-ounce) package cornbread muffin mix
  • ⅓ cup milk
  • 1 egg, lightly beaten
  • 1 (8-ounce) can canned cream corn
  • ½ cup white sugar

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-by-13-inch baking pan. Place the muffin mix in a large mixing bowl. Stir in the milk and egg. Mix in the cream corn and sugar. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, or until a knife inserted into the center of pan comes out clean.

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