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 – 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 – 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.
Can’t have fall without pumpkin spice everything! Add in 1/2 cup pumpkin puree + 1 tsp. pumpkin spice.
This one is also good with chili! Add in 1 cup of fresh, frozen (and thawed), or canned corn (drained).
This one is also good with soup or chili! Add 1 cup of sharp cheddar cheese + 2 cloves minced garlic.
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!
- 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)
- 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.
- Nutrition values are estimates.
Originally published 10/22/15. Updated with new photos and tips 11/26/19.