15 Sweet & Savory Cornbread Recipes for Every Table

Cornbread is the ultimate team player — sweet enough for breakfast, savory enough for chili night, and always gone too fast.

These 15 cornbread recipes range from classic buttermilk skillets to loaded, cheesy, and jalapeño-spiked versions you'll make on repeat.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Buttermilk Skillet Cornbread

The gold standard: crisp edges, tender crumb, and tangy buttermilk flavor.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1 tbsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups buttermilk
• 2 eggs
• 1/4 cup melted butter, plus more for the skillet

Instructions

1. Heat oven to 425°F with a buttered cast-iron skillet inside.
2. Whisk cornmeal, flour, sugar, baking soda, and salt.
3. Whisk buttermilk, eggs, and melted butter; combine with dry mix.
4. Pour into the screaming-hot skillet.
5. Bake 20-22 minutes until golden with crisp edges.

2. Honey Butter Cornbread

Extra-moist and sweet, finished with a glossy honey butter glaze.

Ingredients

• 1 1/2 cups cornmeal
• 1 cup flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 1/2 cup melted butter
• 1/4 cup honey
• 3 tbsp softened butter

Instructions

1. Heat oven to 400°F and grease a 9×9 pan.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Whisk milk, eggs, and melted butter; combine with dry mix.
4. Bake 22-25 minutes until a tester comes out clean.
5. Stir honey with softened butter and spread over the warm cornbread.

3. Jalapeño Cheddar Cornbread

Spicy, cheesy, and dangerously good alongside a bowl of chili.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/3 cup melted butter
• 1 1/2 cups shredded cheddar
• 2 jalapeños, diced

Instructions

1. Heat oven to 400°F and grease a cast-iron skillet.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Whisk buttermilk, eggs, and butter; combine with dry mix.
4. Fold in cheddar and jalapeños.
5. Bake 22-25 minutes until golden and the cheese bubbles.

4. Bacon & Green Onion Cornbread

Smoky bacon and fresh green onions baked right into a savory crumb.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 1/3 cup bacon drippings or butter
• 6 slices bacon, cooked and crumbled
• 4 green onions, sliced

Instructions

1. Heat oven to 425°F and grease a skillet.
2. Whisk cornmeal, flour, baking powder, and salt.
3. Whisk milk, eggs, and drippings; combine with dry mix.
4. Fold in bacon and green onions.
5. Bake 20-22 minutes until golden.

5. Sweet Corn Casserole Cornbread

Spoonably soft and custardy with whole kernels in every bite.

Ingredients

• 1 box cornbread mix
• 1 can (15 oz) whole kernel corn, drained
• 1 can (15 oz) creamed corn
• 1 cup sour cream
• 1/2 cup melted butter
• 2 eggs

Instructions

1. Heat oven to 350°F and grease a 9×13 dish.
2. Stir all ingredients together in a large bowl.
3. Pour into the dish and smooth the top.
4. Bake 45-50 minutes until set and golden at the edges.
5. Rest 10 minutes before scooping.

6. Maple Pecan Cornbread

A fall-ready sweet cornbread with maple syrup and toasted pecans.

Ingredients

• 1 1/2 cups cornmeal
• 1 cup flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 1/2 cup melted butter
• 1/3 cup maple syrup
• 3/4 cup toasted pecans, chopped

Instructions

1. Heat oven to 400°F and grease a 9×9 pan.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Whisk milk, eggs, butter, and maple syrup; combine with dry mix.
4. Fold in pecans.
5. Bake 22-25 minutes; drizzle with extra maple to serve.

7. Cheesy Taco Cornbread Bake

Taco-seasoned beef and cheese layered over cornbread — dinner in one pan.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 box cornbread mix, prepared
• 1 cup salsa
• 2 cups shredded Mexican cheese
• 1/2 cup sour cream
• Sliced jalapeños

Instructions

1. Heat oven to 375°F. Brown the beef with taco seasoning.
2. Spread prepared cornbread batter in a greased 9×13 dish.
3. Top with beef, salsa, and cheese.
4. Bake 25-30 minutes until the cornbread is cooked through.
5. Serve with sour cream and jalapeños.

8. Blueberry Lemon Cornbread

Bright and bakery-style, with juicy blueberries and a lemon glaze.

Ingredients

• 1 1/2 cups cornmeal
• 1 cup flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup milk
• 2 eggs
• 1/2 cup melted butter
• 1 tbsp lemon zest
• 1 1/2 cups blueberries
• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions

1. Heat oven to 375°F and line a 9×9 pan.
2. Whisk cornmeal, flour, sugar, baking powder, and salt.
3. Whisk milk, eggs, butter, and lemon zest; combine with dry mix.
4. Fold in blueberries tossed in a spoonful of flour.
5. Bake 25-28 minutes; drizzle with lemon glaze when cool.

9. Sausage & Sage Cornbread Dressing

Thanksgiving's best side: savory cornbread dressing with sausage and fresh sage.

Ingredients

• 1 batch baked cornbread, cubed and dried
• 1 lb breakfast sausage
• 1 onion, diced
• 3 celery stalks, diced
• 2 cups chicken broth
• 2 eggs, beaten
• 2 tbsp chopped sage
• 1 tsp poultry seasoning

Instructions

1. Heat oven to 375°F. Brown the sausage; add onion and celery, cook 5 minutes.
2. Toss cornbread cubes with the sausage mixture and sage.
3. Whisk broth, eggs, and poultry seasoning; pour over and toss.
4. Transfer to a buttered 9×13 dish.
5. Bake 35-40 minutes until golden on top.

10. Chili-Stuffed Cornbread Bowls

Individual cornbread bowls filled to the brim with hearty chili.

Ingredients

• 1 batch cornbread batter
• 4 cups prepared chili
• 1 cup shredded cheddar
• 1/2 cup sour cream
• Sliced green onions
• Butter, for greasing

Instructions

1. Heat oven to 400°F. Grease 6 large ramekins generously.
2. Press batter up the sides of each ramekin to form a bowl.
3. Bake 15 minutes until set.
4. Fill with hot chili and top with cheddar.
5. Bake 5 more minutes; finish with sour cream and green onions.

11. Brown Butter Cornbread

Nutty brown butter takes classic cornbread to a whole new level.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/2 cup butter, browned

Instructions

1. Brown the butter in a skillet until nutty and amber; cool slightly.
2. Heat oven to 425°F and grease the same skillet.
3. Whisk cornmeal, flour, sugar, baking powder, and salt.
4. Whisk buttermilk and eggs; stir in brown butter and combine with dry mix.
5. Bake 20-22 minutes until golden.

12. Cornbread Waffles with Fried Chicken

Crispy cornmeal waffles — the perfect base for fried chicken and hot honey.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/4 cups buttermilk
• 2 eggs
• 1/3 cup melted butter
• 8 fried chicken tenders
• Hot honey, for drizzling

Instructions

1. Heat the waffle iron. Whisk cornmeal, flour, sugar, baking powder, and salt.
2. Whisk buttermilk, eggs, and butter; combine with dry mix.
3. Cook 4-5 minutes until crisp and golden.
4. Top each waffle with fried chicken tenders.
5. Drizzle generously with hot honey.

13. Pumpkin Cornbread

Moist, warmly spiced pumpkin cornbread — a fall table must.

Ingredients

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

Instructions

1. Heat oven to 400°F and grease a 9×9 pan.
2. Whisk cornmeal, flour, brown sugar, baking powder, spice, and salt.
3. Whisk pumpkin, milk, eggs, and butter; combine with dry mix.
4. Bake 22-25 minutes until a tester comes out clean.
5. Serve warm with salted butter.

14. Skillet Cornbread with Whipped Hot Honey Butter

Classic skillet cornbread paired with a sweet-heat whipped butter.

Ingredients

• 1 1/2 cups cornmeal
• 1/2 cup flour
• 1 tbsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups buttermilk
• 2 eggs
• 1/4 cup melted butter
• 1/2 cup softened butter
• 3 tbsp hot honey

Instructions

1. Heat oven to 425°F with a buttered skillet inside.
2. Whisk cornmeal, flour, sugar, baking soda, and salt.
3. Whisk buttermilk, eggs, and melted butter; combine with dry mix.
4. Bake 20-22 minutes until golden.
5. Whip softened butter with hot honey; serve alongside warm slices.

15. Cornbread Croutons

Buttery, crunchy cornbread croutons for salads, soups, and snacking.

Ingredients

• 4 cups cubed day-old cornbread
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp grated Parmesan

Instructions

1. Heat oven to 375°F.
2. Toss cornbread cubes with olive oil and seasonings.
3. Spread on a sheet pan in a single layer.
4. Bake 15-18 minutes, turning once, until crisp.
5. Toss with Parmesan while hot; cool before storing.

Love these 15 sweet & savory cornbread recipes? Pin this roundup for later and explore more easy recipes at simplymealful.us.