Whether you are team sweet, team spicy, or team traditional, almost everyone has a favorite cornbread recipe. But if you're a newbie or looking to change up your cornbread routine, try some of these recipes that our editors and our community have called their faves. (And if you're Southern and you add a little sugar, we won't tell.)
“I never liked corn bread growing up. I remember making it in Girl Scout camp and I remember my mom making it. It was always dry and gritty (sorry Mom!) and tasted bland. When my husband asked me to make cornbread for him, I reluctantly looked up a recipe on Zaar. Now I can say that I LOVE cornbread! This recipe is perfect in my mind. I make this recipe every chance I get - chili cook-offs, pot luck dinners, and my husband often gets requests from his friends at work, so I'll make up a batch for him to bring them every so often. Make a double batch and put it in a 9x13 pan - you won't be sorry you did. It will come out perfectly moist and the sweetness will make you wish your mama had known how to make it this way.”
-amydaigs
"I have used this recipe several times, and as a true southerner I can say that this is the most authentic cornbread recipe on this website. Thank you for not putting sugar in this recipe. SUGAR DOES NOT BELONG IN CORNBREAD. Flour does not belong in cornbread either - it's called corn bread because it's made out of cornmeal. If you want real cornbread then use this recipe, it's delicious. It tastes just like my grandma's recipe. Thanks for sharing!"
-Lindsey H.
"Great recipe! I think that the amount of baking powder in this recipe really makes a difference! I used No Salt Added canned corn with mine, and it was great!"
-Jeremy
"Whoa BABY! I've been looking for a recipe like this for so long...It was moist, held together well, it cut well, it crisped on the bottom but didn't get too done in the middle and best of all, it was hands down the best tasting cornbread I have ever eaten. We eat beans and rice once a week and I will be making this every week now that I have found it. I'm not kidding..you can stop looking! This is it. I used a cast iron skillet that I heated on the stove and greased with shortening. This did result in a crispy bottom but didn't really shorten the cooking time (oddly enough). I used stick margarine. I was concerned about how much sugar was in this recipe. I thought it would be too sweet but it was PERFECT. LOVE IT. Thank you for posting this!"
-Caryn Dalton
"Totally amazing. We love corn so I added about 1 cup of frozen corn that I chopped really fine and then I make them into pancakes and pan fry them with some pam, they make awesome corn cakes.”
-Marianneee
"This is a great recipe ... there are several tweaks that can be done to get even more flavor out of it: skew the flour to cornmeal ratio... it's CORNBREAD :) I make mine with only 3/4C flour and 1 1/4C cornmeal .. the extra cornmeal makes for a richer flavor ... also increased salt to 1 tsp .. and reduced oil to 1/4C perfection when made in a cast iron skillet.”
-strobotron
"Great cornbread. I made it first in my 10" cast iron, but for 2 people I converted the recipe to fit my 4" skillet (1/6 of the recipe) - worked well. The proportions in the recipe are perfect.”
-MEAN CHEF
"I made this bread for a family dinner and they absolutely loved it. My husband said this is a keeper. I didn't have enough half and half as the recipe called for; used 1/2 cup of half and half (fat free) and and 3/4 cup of skim milk… It took longer to bake then recipe called for. You will not be disappointed with this recipe. I tried other recipes in the past and they were not as moist as this one."
-Cooking away
"I can't have enough of this cornbread. I used butter since i had no Crisco. This really is a good cornbread. I highly recommend making this.”
-starkrazi
"Was really quite good and so easy to make - the 5 minute prep time is accurate (as is the 45 minute baking time). My friends ate it up (although they will eat anything). I think It really turns out (at least mine did) more like a corn pudding or spoon bread - it is indeed very moist. I think next time I would do with a combo of fresh and creamed corn. I think it also needed some cumin.”
-sparky403
"A very nice bread recipe. I made the cornbread as per directions, except I cooked it in 2 cast iron skillets with a little fat. I put the skillets in the oven and got the fat very hot, then added the cornbread mixture. The bottom of the cornbread turns out crisp, which helps hold its shape when cut. We absolutely loved the flavor of this cornbread. Spicy and totally irresistible. Thanks for sharing this keeper."
-Miss Annie
"This was awesome! The cottage cheese makes it extra tender and provides a nice "tangy" flavor. I added the canned green chilis and the shredded cheddar cheese… Two of my dinner guests asked for the recipe!"
-yooper
“I made this last night when I was put in charge of the cornbread. It is AMAZING! We are planning to have it for breakfast too.”
-2ufromme_
