Mix up your cornbread! This simple cornbread recipe includes seven cornbread add-ins combinations so you can make the best easy cornbread! 
As the weather cools off, I find myself craving soups and chili. I love how soup warms you from the inside on those chilly fall days!
I can’t eat soup or chili without something on the side. Some people are go for crackers, but I’m a cornbread or bread kind girl.
In fact, I can’t have chili without craving a nice piece of cornbread. I love sweet cornbread, but there are times when I need savory cornrbead instead.
One of the things that I like to do is put my own twist on classics like cornbread. When I was first out on my own, that was how I did the majority of my cooking and baking. I like it add in a little of this of that just to mix it up.
How To Make Cornbread
In a large bowl, whisk the dry ingredients together. Add the wet ingredients and whisk just until combined.
Pour the batter into the preheated skillet and bake until a toothpick inserted in the center comes out clean.
All of the add-ins listed below should be mixed in between steps 3 and 4 in the recipe.
Apple Sage
Apple Sage – This makes a great base for cornbread stuffing!
Just stir in 1/2 cup grated, peeled apple and 2 tablespoons of fresh, chopped sage.
Green Chile Cheese
Green Chile + Cheese – This is great alongside chili!
Add 1/2 of a 4 ounce can of chopped green chiles and 1/2 c. sharp cheddar cheese.
Maple Bacon
Maple Bacon – This is great for breakfast! Add 1/2 teaspoon maple flavor + 1 cup chopped, cooked bacon.
Maple flavor is a flavoring like vanilla extract and is usually found in the same area of the grocery store.
Pumpkin Spice
Can’t have fall without pumpkin spice everything! Add in 1/2 cup pumpkin puree + 1 tsp. pumpkin spice.
Corny
This one is also good with chili! Add in 1 cup of fresh, frozen (and thawed), or canned corn (drained).
Cheesy Garlic
This one is also good with soup or chili! Add 1 cup of sharp cheddar cheese + 2 cloves minced garlic.
Herb
This also makes a great stuffing base! Add 2 tablespoons each of fresh, chopped rosemary, sage, and thyme.
If you’ve tried this 7 cornbread add-ins recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Cornbread Recipe
Equipment
- cast iron skillet
Ingredients
- 2 cups finely ground yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk at room temperature
- 2 large eggs at room temperature
- 6 tablespoons butter melted
Instructions
- Preheat oven to 450F. Place a seasoned 10-inch cast-iron skillet in the oven while it preheats.
- In a large bowl, whisk the cornmeal, salt, baking powder, and baking soda together.
- Add the buttermilk, eggs, and butter. Whisk until just combined. The batter will be thick.
- Carefully remove the hot skillet from the oven.
- Pour the batter into the hot skillet.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Video
Notes
- Nutrition values are estimates.
Nutrition
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Originally published 10/22/15. Updated with new photos and tips 11/26/19.
Reader Interactions
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Comments & Reviews
Johanna says
I have always wanted to know the amount of ingredients to put into your cornbread so it tastes justt the way cabin restaurant country soul food prepares it. I had no idea one could substitute butter and milk. Thanks Mrs. Kate!??
Kate says
So glad that it helped!
MarKel Borges says
My husband and i like ours slightly sweet, about how much would someone recommend?
Kate says
I would start off with 2 tablespoons of sugar. If you find that that isn’t quite sweet enough, I would increase it to 1/4 cup. Hope that helps!
Sharon Shockley says
I made the cheesy garlic corn bread on News Years Day 2020. It was fabulous and a crowd pleaser. Thank you for the recipe!
Kate says
You’re very welcome! I’m so glad that it was a hit. Thanks for commenting!
Robbie says
Everyone was surprised and delighted with the maple bacon cornbread.
Kate says
I’m so glad to hear that! Thank you for commenting!
Debra says
Okay, I’v tried the green chile and cheese, the corny, cheesy garlic and herb. All were super delicious, great with soup and beans. I give it 5 stars. We eat a lot of cornbread in our house so a few variations were welcome.