14 Buttery Cornbread Recipes from Classic to Chocolate Chip

Nothing beats a warm square of buttery cornbread, whether it is sopping up chili or starring at the holiday table. These fourteen recipes run the full spectrum — classic Southern-style, honey-glazed, loaded with jalapeños or cheddar, and even a few sweet dessert-style twists.

1. Classic Buttermilk Cornbread

The gold-standard cornbread: tender crumb, crisp edges, and a buttery honey finish.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 tbsp honey

Instructions

1. Heat oven to 400°F and butter a 9-inch cast-iron skillet.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk buttermilk, melted butter, eggs, and honey.
4. Fold wet into dry until just combined; a few lumps are fine.
5. Pour into the hot skillet and bake 20–22 minutes until golden.
6. Cool 10 minutes, slice, and serve warm.

2. Jalapeño Cheddar Cornbread

Spicy, cheesy, and impossible to eat just one slice of.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 2 eggs
• 1 cup shredded sharp cheddar
• 2 jalapeños, diced (seeds removed)

Instructions

1. Heat oven to 400°F; grease an 8-inch square pan.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Stir in milk, oil, and eggs until just combined.
4. Fold in cheddar and jalapeños.
5. Bake 22–25 minutes until a toothpick comes out clean.
6. Cool 10 minutes before slicing.

3. Honey Butter Cornbread

Extra-moist cornbread with a double hit of honey in the batter and on top.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup butter, melted
• 2 eggs
• 1/3 cup honey
• Extra honey and butter, to serve

Instructions

1. Heat oven to 375°F; butter a 9×13 pan.
2. Whisk cornmeal, flour, brown sugar, baking powder, and salt.
3. Whisk buttermilk, butter, eggs, and honey; fold into dry ingredients.
4. Bake 20–24 minutes until golden and springy.
5. Brush the hot top with extra honey and dot with butter.
6. Serve warm squares straight from the pan.

4. Bacon Scallion Skillet Cornbread

Smoky bacon and scallions baked into a crisp-edged cast-iron classic.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1 1/4 cups buttermilk
• 1/4 cup bacon drippings or butter
• 2 eggs
• 6 slices bacon, cooked and crumbled
• 1/2 cup chopped scallions

Instructions

1. Heat oven to 425°F; warm bacon drippings in a cast-iron skillet in the oven.
2. Whisk cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. Stir in buttermilk and eggs.
4. Fold in bacon and scallions.
5. Pour into the sizzling skillet and bake 18–20 minutes.
6. Slice and serve with softened butter.

5. Sweet Corn Kernel Cornbread

Bursting with whole corn kernels for the sweetest, most tender bite.

Ingredients

• 1 cup cornmeal
• 3/4 cup flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup fresh or frozen corn kernels
• 3/4 cup milk
• 1/3 cup melted butter
• 1 egg
• 1/2 cup sour cream

Instructions

1. Heat oven to 400°F; grease a 9-inch round pan.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Stir in milk, butter, egg, and sour cream.
4. Fold in corn kernels.
5. Bake 22–25 minutes until golden.
6. Cool slightly and serve warm.

6. Pumpkin Spice Cornbread

Fall's favorite flavor folded into a moist, warmly spiced cornbread.

Ingredients

• 1 1/4 cups cornmeal
• 3/4 cup flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 1/2 cup pumpkin purée
• 1/3 cup melted butter
• 2 eggs
• 1 tsp pumpkin pie spice

Instructions

1. Heat oven to 375°F; grease a 9-inch square pan.
2. Whisk cornmeal, flour, sugar, baking powder, salt, and pumpkin pie spice.
3. Whisk milk, pumpkin, butter, and eggs; fold into dry ingredients.
4. Bake 22–26 minutes until a toothpick comes out clean.
5. Cool 10 minutes, slice, and serve with cinnamon butter.

7. Blueberry Lemon Cornbread

Juicy blueberries and bright lemon zest turn cornbread into brunch.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/3 cup melted butter
• 2 eggs
• 1 cup blueberries
• Zest of 1 lemon

Instructions

1. Heat oven to 375°F; line a 9-inch square pan with parchment.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Stir in buttermilk, butter, eggs, and lemon zest.
4. Gently fold in blueberries.
5. Bake 24–28 minutes until golden.
6. Dust with powdered sugar and serve warm or at room temperature.

8. Green Chile Cornbread Casserole

Half cornbread, half spoonbread — custardy, cheesy-optional, and so scoopable.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/2 cups whole milk
• 1/4 cup butter, melted
• 2 eggs
• 1 cup creamed corn
• 1/2 cup diced green chiles

Instructions

1. Heat oven to 350°F; butter a 9×13 baking dish.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Stir in milk, butter, eggs, creamed corn, and green chiles.
4. Pour into the dish and bake 35–40 minutes until set and golden.
5. Rest 10 minutes, then scoop warm.
6. Top with sour cream if you like.

9. Rosemary Olive Oil Cornbread

Savory and sophisticated with fragrant rosemary and fruity olive oil.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 cup milk
• 1/2 cup ricotta
• 1/3 cup olive oil
• 2 eggs
• 1 tbsp chopped fresh rosemary

Instructions

1. Heat oven to 375°F; oil a 9-inch round pan.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Stir in milk, ricotta, olive oil, eggs, and rosemary.
4. Bake 22–25 minutes until golden and firm.
5. Serve warm with soups and stews.

10. Banana Nut Cornbread

Banana bread meets cornbread in this nutty, tender hybrid loaf.

Ingredients

• 1 cup cornmeal
• 3/4 cup flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup mashed ripe bananas (2 large)
• 1/2 cup melted butter
• 2 eggs
• 1 tsp vanilla
• 1/2 cup chopped walnuts

Instructions

1. Heat oven to 350°F; grease a 9×5 loaf pan.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Mash bananas with butter, eggs, and vanilla; fold into dry ingredients.
4. Stir in walnuts.
5. Bake 50–55 minutes until a toothpick comes out clean.
6. Cool in the pan 15 minutes, then slice.

11. Brown Butter Maple Cornbread

Nutty brown butter and maple make this the cornbread people talk about.

Ingredients

• 1 cup fine cornmeal
• 1 cup flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup butter, melted and browned
• 2 eggs
• 2 tbsp maple syrup

Instructions

1. Brown the butter in a small pan until nutty and amber; cool slightly.
2. Heat oven to 400°F; butter a cast-iron skillet.
3. Whisk cornmeal, flour, sugar, baking powder, and salt.
4. Stir in buttermilk, brown butter, eggs, and maple syrup.
5. Bake 20–22 minutes until deeply golden.
6. Serve warm with extra maple syrup.

12. Chocolate Chip Cornbread Muffins

Kid-approved cornbread muffins studded with melty chocolate chips.

Ingredients

• 12-count muffin tin batter: 1 cup cornmeal
• 3/4 cup flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1/3 cup melted butter
• 1 egg
• 1/2 cup mini chocolate chips

Instructions

1. Heat oven to 375°F; line a muffin tin.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Stir in milk, butter, and egg until just combined.
4. Fold in chocolate chips.
5. Fill cups 3/4 full and bake 15–18 minutes.
6. Cool 5 minutes and enjoy warm.

13. Chipotle Honey Cornbread

Smoky chipotle heat meets sweet honey in this bold, buttery skillet cornbread.

Ingredients

• 1 cup yellow cornmeal
• 1 cup flour
• 1 tbsp baking powder
• 1 tsp salt
• 2 chipotle peppers in adobo, minced
• 1/3 cup honey, plus more to serve
• 1 cup buttermilk
• 1/2 cup butter, melted
• 2 eggs

Instructions

1. Heat oven to 400F; grease a cast-iron skillet.
2. Whisk cornmeal, flour, baking powder, and salt.
3. Stir in chipotles, honey, buttermilk, butter, and eggs.
4. Pour into the hot skillet and smooth the top.
5. Bake 20 to 22 minutes until golden and springy.
6. Cool 10 minutes; serve warm with extra honey.

14. Apple Cider Cornbread

Moist fall cornbread made with apple cider and warm cinnamon — perfect with chili.

Ingredients

• 1 cup yellow cornmeal
• 1 cup flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup apple cider
• 1/2 cup butter, melted
• 1/3 cup brown sugar
• 2 eggs
• 1 apple, finely diced

Instructions

1. Heat oven to 400F; grease an 8-inch baking dish.
2. Whisk cornmeal, flour, baking powder, cinnamon, and salt.
3. Stir in cider, butter, brown sugar, eggs, and diced apple.
4. Pour into the dish and smooth the top.
5. Bake 22 to 25 minutes until a tester comes out clean.
6. Cool slightly; serve warm with butter.