Sometimes sweet, sometimes savory, cornbread is a favorite on many dinner tables but who knew you could make it so many different way! This week’s Recipe Hit List is a collection of recipes for making this treat that I’ve handpicked from around the ‘net…all kinds of flavor variations included (some may even surprise you!). Enjoy and I hope you find a new favorite or two
*Note: Descriptions below are quotes from the sources
- Sweet Corn Cornbread : (as seen in picture) For my cornbread recipe I use buttermilk, butter, sugar and eggs. The cornmeal is just gritty enough so that the outside of the bread forms a fine crust. It’s delicious and I’ve been eating it for days. Recipe from Taste Buddies.
- Cast Iron Cornbread : We have been trying to create a healthier cornbread, and after many attempts, this is one of those foods you can’t cut too many corners on. The recipe here is about as light as we’ll go without sacrificing the greatness that is cornbread. It has bursts of texture with the studs of corn, green chiles and background sharpness of the cheddar. Go partake before it’s too warm outside for foods like this. From Sprouted Kitchen.
- Dixie Cornbread : I have never had cornbread so moist in all of my born days. I am flabbergasted and feel certain that no small amount of my existance has been wasted up until tasting this. Found at Southern Plate.
- Buttermilk Cornbread : It’s sweet, light, and soft, with just the right amount of bite from stone-ground cornmeal. And since it’s made with low-fat buttermilk and olive oil (instead of milk and butter), it’s slightly better for you. Recipe from The Hungry Mouse.
- Lemony Blueberry Corn Bread with Basil : Here is a variation of Mom’s old-fashioned corn bread. Infused with tart lemon and savory basil, this moist cornbread makes a lovely addition to a summertime brunch or picnic. Recipe from Food Blogga.
- Honey Maple Cornbread : Making this is pretty easy. The batter is mixed up in one bowl, by hand. The only bit of complication is that you want to make sure that the butter cools before it gets near the eggs … but even that is pretty easy and straightforward. All in all, you can have this mixed up and into the oven in just 10 minutes. Easy peasy. Recipe from Sarah’s Cucina Bella.
- Barbecue Chicken Cheddar Cornbread : I turned to my tried and true cornbread recipe and packed it full of flavor. Gently sauteed onion and bell pepper along with extra sharp cheddar cheese went into the batter along with sour cream and an extra dose of barbecue sauce. The end result is this incredibly flavored, tender, moist, tangy and sweet cornbread with colorful speckles throughout. This is one of the heartiest breads I’ve ever made, filling and satisfying, it’s a meal all in itself. From Cinnamon, Spice & Everything Nice.
- Savory Cornbread Recipe : I’ve finally found a “go-to” savory cornbread recipe that I can add whatever veggies, meat, cheese and herbs I feel like. It’s cheesy and super simple baked in a cast-iron skillet. This one has mushrooms, cheddar and parsley but like I said, add WHATEVER you have laying around. I love savory cornbread cuz they’re good any time of the day! From Workout Then Cook!
- Crackling Corn Bread : From The New York Times.
- Cheddar Dill Cornbread : From Ina Garten.
- Cornbread Cake : I grew up with this as the only cornbread we ever had, and ate it with soup, chili, chowder…so, of course, it’s cornbread to me. But most who try it say it’s more cake-like because it’s very light and sweet with a touch of cinnamon. Recipe from Stick To Your Hips!
- Rosemary Cornbread : Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine. Recipe from Martha Stewart.
- Crispy Cornbread : The recipe below calls for the bread to be baked in a 12-inch skillet which will mean your bread is thinner and crispier than the one in the photos. I chose to do a 10-inch skillet which makes for a taller, softer bread. Either way it is wonderful. Found at Lottie & Doof.
- Cottage Cheese Cornbread : Cornbread is a quick bread and thus pretty forgiving with tinkering with the recipe so I took a pretty basic corn bread recipe and added the cottage cheese and removed some of the oil or butter. I also added some corn as I enjoy the sweetness and texture that it provides. The cottage cheese cornbread turned out great! It was nice and moist and light and fluffy. Recipe from Cottage Cooking.
- Blue Ribbon Vegan Cornbread : Imagine my surprise when Cook’s Illustrated reported a recipe for vegan cornbread that actually won the blue ribbon at the Iowa State Fair… and those folks know their corn. Found at Kosher Blog.
For regular readers here on Tipnut, you know I frequently include southernplate.com  goodies in my Recipe Hit Lists (including the Dixie Cornbread  in today’s list). Why? Because I know they’ll be good!
Now check this out, Christy has a new cookbook coming out and I see it’s listed on Amazon! How exciting for her and what an accomplishment!
Keep in mind she’s not a celebrity or media persona, she’s a wife, mom and food blogger whose yummy down-home, southern style recipes and charming writing style have brought her this kind of success.
Congrats Christy, I know your cookbook will be filled with all kinds of goodies