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!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Cornbread Recipe
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.
Notes
- Nutrition values are estimates.
Nutrition Information
Originally published 10/22/15. Updated with new photos and tips 11/26/19.
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.