18 Delicious Southern Cornbread Recipes Everyone Loves

There’s nothing quite like the warm, comforting embrace of Southern cornbread, a staple that has graced dinner tables for generations. Whether you’re craving something sweet, savory, or with a little kick, our roundup of 18 Delicious Southern Cornbread Recipes has something for everyone. From classic buttermilk to innovative twists, these recipes promise to bring a slice of Southern hospitality right into your kitchen. Let’s dig in!

Classic Southern Skillet Cornbread

Nothing says comfort like a slice of warm, buttery Southern Skillet Cornbread, crispy on the outside and tender within.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tablespoon unsalted butter (for the skillet)

Instructions

1. Preheat your oven to 400°F and place a 10-inch cast-iron skillet inside to heat.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 cup granulated sugar.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Carefully remove the hot skillet from the oven, add 1 tablespoon unsalted butter, and swirl to coat the bottom and sides.
6. Pour the batter into the skillet and bake for 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

The magic of this cornbread lies in its crispy edges and moist center, achieved by baking in a preheated cast-iron skillet.

Tip: For an extra crispy crust, let the cornbread sit in the skillet for a few minutes after baking before slicing.

Buttermilk Southern Cornbread

There’s nothing quite like the comforting crumb of Southern cornbread, especially when it’s made with buttermilk for that perfect tangy twist. This recipe is a staple for a reason—simple, satisfying, and utterly delicious.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup granulated sugar.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Spread the batter into the prepared pan and bake for 20-25 minutes, until the top is golden and a toothpick comes out clean.

The magic of this cornbread lies in its texture—crispy edges with a moist, fluffy center that’s just begging for a pat of butter. It’s the perfect side for any meal, from chili to fried chicken.

Tip: For an extra crispy crust, heat your greased pan in the oven before adding the batter.

Jalapeno Cheddar Southern Cornbread

Spice up your cornbread game with this Jalapeno Cheddar Southern Cornbread, a perfect blend of heat and comfort that’ll have everyone reaching for seconds.

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
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup shredded sharp cheddar cheese
• 2 jalapenos, seeded and finely diced

Instructions

1. Preheat your oven to 400°F and grease a 9-inch cast iron skillet or baking dish.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/4 cup granulated sugar.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup shredded sharp cheddar cheese and 2 diced jalapenos.
5. Pour the batter into the prepared skillet and bake at 400°F for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

The magic of this cornbread lies in the crispy edges and gooey cheese pockets, making it a standout side for any Southern-inspired meal.

Tip: For an extra kick, leave some seeds in the jalapenos or add a dash of cayenne pepper to the batter.

Honey Butter Southern Cornbread

Nothing says comfort like a slice of warm Honey Butter Southern Cornbread, with its perfect balance of sweet and savory flavors.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup honey
• 1/2 cup unsalted butter, melted
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup honey, 1/2 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
6. Let the cornbread cool for 10 minutes before serving. For an extra touch, brush the top with additional melted butter and a drizzle of honey.

The magic of this cornbread lies in the honey butter glaze that seeps into the top, creating a moist, flavorful crust that’s irresistible.

Tip: For a lighter texture, let the batter rest for 10 minutes before baking to allow the cornmeal to absorb the liquids.

Southern Cornbread Dressing

Nothing says Southern comfort like a heaping serving of cornbread dressing, perfectly seasoned and baked to golden perfection.

Ingredients

• 6 cups crumbled cornbread
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 3 cups chicken broth
• 2 large eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried sage
• 1 tsp dried thyme

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes.
3. In a large bowl, combine the crumbled cornbread, cooked vegetables, chicken broth, eggs, salt, pepper, sage, and thyme. Mix until well combined.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Bake for 30-35 minutes, or until the top is golden brown and the edges are crispy.

The secret to this dressing’s irresistible texture? The crispy edges contrast beautifully with the moist, fluffy center, making every bite a delight.

Tip: For an extra crispy top, broil the dressing for the last 2-3 minutes of baking.

Sweet Potato Southern Cornbread

There’s nothing quite like the comforting embrace of sweet potato cornbread, a Southern classic with a sweet, earthy twist that’s perfect for your next family dinner or potluck.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1 cup mashed sweet potato (about 1 medium)
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk

Instructions

1. Preheat your oven to 400°F and grease a 9-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 cup granulated sugar.
3. In another bowl, mix 1 cup mashed sweet potato, 2 large eggs, 1/2 cup melted unsalted butter, and 1 cup buttermilk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined; avoid overmixing.
5. Transfer the batter to the prepared pan and smooth the top. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

The natural sweetness and moist texture of this cornbread come from the mashed sweet potato, making it a standout side that pairs beautifully with savory dishes.

Tip: For an extra touch of sweetness, drizzle the baked cornbread with honey before serving.

Bacon and Chive Southern Cornbread

Nothing says comfort like a slice of warm, buttery cornbread, especially when it’s loaded with crispy bacon and fresh chives. This Bacon and Chive Southern Cornbread is a savory twist on the classic that’s perfect for any meal.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 6 slices bacon, cooked and crumbled
• 1/4 cup fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F and grease a 9-inch cast iron skillet or baking dish.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 cup granulated sugar.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the crumbled bacon and chopped chives.
5. Pour the batter into the prepared skillet and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

The combination of smoky bacon and sharp chives gives this cornbread a depth of flavor that’s irresistible, while the buttermilk ensures it’s incredibly moist. Serve it warm with a drizzle of honey for the ultimate comfort food experience.

Tip: For extra crispy edges, preheat your cast iron skillet in the oven before adding the batter.

Gluten-Free Southern Cornbread

Nothing says comfort like a slice of warm, gluten-free Southern cornbread, perfectly crumbly and sweet. This version keeps all the traditional flavors while being completely gluten-free.

Ingredients

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1/4 cup melted unsalted butter
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup gluten-free cornmeal, 1 cup gluten-free all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Transfer the batter to the prepared pan and smooth the top. Bake at 400°F for 20-25 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.
6. Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm with a drizzle of honey or a pat of butter.

The secret to this cornbread’s perfect texture? A blend of gluten-free flours that mimics the traditional bite without the gluten. It’s a game-changer for anyone missing Southern classics.

Tip: For an extra crispy edge, preheat your baking pan in the oven before adding the batter.

Vegan Southern Cornbread

Nothing says comfort like a slice of warm, crumbly cornbread, and this vegan version brings all the Southern charm without any dairy or eggs.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 cup sugar.
3. In a separate bowl, mix 1 cup almond milk, 1/4 cup vegetable oil, and 1 tbsp apple cider vinegar. Let it sit for a minute to curdle slightly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—a few lumps are okay.
5. Transfer the batter to the prepared pan and smooth the top. Bake for 20-25 minutes, until the edges are golden and a toothpick comes out clean.

The apple cider vinegar gives this cornbread a subtle tang, perfectly balancing the sweetness and creating a tender crumb that’s irresistible straight from the oven.

Tip: For an extra crispy crust, heat the greased pan in the oven before adding the batter.

Corn and Cheese Southern Cornbread

Nothing says comfort like a slice of warm, cheesy cornbread straight from the oven. This Corn and Cheese Southern Cornbread is a delightful twist on the classic, packed with sweet corn and melted cheese for that perfect bite every time.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup canned sweet corn, drained
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 cup granulated sugar.
3. In another bowl, mix 1 cup milk, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup canned sweet corn and 1 cup shredded cheddar cheese.
5. Pour the batter into the prepared pan and bake for 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

The combination of sweet corn and sharp cheddar in this cornbread creates a mouthwatering contrast that’s irresistible. Serve it warm with a pat of butter for the ultimate experience.

Tip: For an extra crispy edge, bake the cornbread in a cast-iron skillet preheated in the oven.

Spicy Southern Cornbread

There’s nothing quite like the comforting crunch and fiery kick of Spicy Southern Cornbread to liven up your dinner table. This recipe brings the heat with a perfect balance of sweetness and spice.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup buttermilk
• 1/3 cup melted unsalted butter
• 1 large egg
• 1 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeños

Instructions

1. Preheat your oven to 400°F and grease a 9-inch cast iron skillet or baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1 tsp salt, and 1/2 tsp cayenne pepper.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed. Fold in 1 cup shredded sharp cheddar cheese and 1/4 cup diced jalapeños.
5. Pour the batter into the prepared skillet and bake for 20-25 minutes, or until the top is golden and a toothpick comes out clean.

The secret to this cornbread’s irresistible texture? The combination of buttermilk and melted butter ensures it’s moist inside with a crispy crust. Serve it warm with a drizzle of honey to tame the heat.

Tip: For an extra crispy edge, preheat the cast iron skillet in the oven before adding the batter.

Maple Syrup Glazed Southern Cornbread

Nothing says comfort like a slice of warm, buttery cornbread, especially when it’s glazed with the sweet, rich flavor of maple syrup. This Maple Syrup Glazed Southern Cornbread is a delightful twist on the classic, perfect for those who love a touch of sweetness in their savory dishes.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup melted butter
• 1/4 cup maple syrup
• 1 egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup melted butter, 1/4 cup maple syrup, and 1 egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread light.
5. Transfer the batter to the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. While still warm, brush the top with an additional 2 tbsp of maple syrup for a glossy, sweet finish.

The magic of this cornbread lies in its perfect balance of textures—crispy edges with a moist, fluffy center, all enhanced by the deep, caramel-like sweetness of maple syrup.

Tip: For an extra layer of flavor, try adding a pinch of cinnamon to the dry ingredients before mixing.

Herbed Southern Cornbread

Nothing says Southern comfort like a slice of warm, herbed cornbread straight from the oven. This version is packed with fresh herbs for a flavorful twist on the classic.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp baking powder
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp salt, and 1 tbsp baking powder.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 2 tbsp fresh rosemary and 2 tbsp fresh thyme.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

The fresh rosemary and thyme give this cornbread an aromatic depth that pairs perfectly with a pat of butter or a drizzle of honey. It’s a herbaceous take on a Southern staple that’ll have everyone reaching for seconds.

Tip: For an extra crispy edge, heat the greased pan in the oven before adding the batter.

Creamed Corn Southern Cornbread

Nothing says comfort like a slice of warm, buttery cornbread, especially when it’s enriched with the sweet creaminess of creamed corn. This Southern-style creamed corn cornbread is a game-changer for your next family dinner or potluck.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup creamed corn
• 1/2 cup sour cream
• 1/4 cup melted unsalted butter
• 1 large egg

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup creamed corn, 1/2 cup sour cream, 1/4 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Spread the batter into the prepared pan and bake for 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

The secret to this cornbread’s irresistible texture? The creamed corn keeps it moist and tender, while the cornmeal ensures a perfect crumb. It’s a delightful twist on the classic that’ll have everyone asking for seconds.

Tip: For an extra touch of sweetness, drizzle honey over the warm cornbread before serving.

Blueberry Southern Cornbread

Nothing says comfort like a slice of warm, buttery cornbread, especially when it’s studded with juicy blueberries for a sweet twist on the Southern classic.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. In another bowl, beat 1 cup milk, 1 large egg, and 1/4 cup melted unsalted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in 1 cup fresh blueberries.
5. Spread the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

The burst of blueberries in every bite transforms this cornbread into a delightful balance of sweet and savory, perfect for brunch or as a side to your favorite chili.

Tip: For an extra touch of sweetness, drizzle the warm cornbread with honey before serving.

Pumpkin Spice Southern Cornbread

This Pumpkin Spice Southern Cornbread blends the warmth of autumn spices with the classic comfort of Southern cornbread, creating a perfect side for your cozy dinners.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 2 large eggs
• 1 cup buttermilk

Instructions

1. Preheat your oven to 400°F and grease a 9-inch cast-iron skillet or baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. In another bowl, mix 1 cup pumpkin puree, 1/2 cup melted unsalted butter, 1/4 cup honey, 2 large eggs, and 1 cup buttermilk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Pour the batter into the prepared skillet and bake at 400°F for 25 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cornbread cool for 10 minutes before slicing. Serve warm with a drizzle of honey for extra sweetness.

The addition of pumpkin puree not only gives this cornbread a moist, tender crumb but also a beautiful golden hue that makes it as visually appealing as it is delicious.

Tip: For an extra crispy crust, preheat the cast-iron skillet in the oven before adding the batter.

Chocolate Chip Southern Cornbread

Who says you can’t have a little sweetness in your cornbread? This Chocolate Chip Southern Cornbread combines the classic comfort of cornbread with the irresistible allure of chocolate chips for a delightful twist.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup semi-sweet chocolate chips.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The melty chocolate chips create pockets of sweetness that perfectly complement the cornbread’s hearty texture, making it a hit at any gathering.

Tip: For an extra chocolatey version, sprinkle a few additional chocolate chips on top before baking.

Savory Southern Cornbread Muffins

Nothing says comfort like a batch of warm, savory Southern cornbread muffins, perfect for pairing with your favorite chili or enjoying on their own.

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
• 1/3 cup melted unsalted butter
• 1 large egg
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup diced jalapeños (optional)

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/3 cup melted unsalted butter, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup shredded sharp cheddar cheese and 1/4 cup diced jalapeños if using.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

These muffins stand out with their perfect balance of sweet and savory, thanks to the hint of sugar and the kick from jalapeños and cheddar.

Tip: For an extra crispy top, brush the muffins with a little melted butter right after they come out of the oven.

Conclusion

From sweet to savory, these 18 Southern cornbread recipes are sure to delight any home cook. Whether you’re a cornbread connoisseur or trying it for the first time, there’s a recipe here for you. Don’t forget to bake, share your favorites in the comments, and pin the ones you love on Pinterest. Happy baking!