Food Recipes Bread 11 Killer Cornbread Recipes for Any Table These fresh, flavorful takes on cornbread might inspire a new family tradition. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on October 2, 2023 Trending Videos Photo: Victor Protasio Cornbread doesn't have to be humble. The star of the holiday bread basket, staple among barbecue spreads, and dense vehicle for butter can be sweet, spicy, crunchy, tender, and creatively, shaped, filled, and topped. The savory comfort food transforms between bread, snack, side dish, and small plate among our best cornbread recipes below. 01 of 11 Virtue Cornbread Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Slightly sweet and buttery, this classic Southern cornbread is a must-order at Virtue, Erick Williams' flagship restaurant in Chicago, where he celebrates the food of the Great Migration. Get the Recipe 02 of 11 Jalapeño Cornbread Matt Taylor-Gross / Food Styling by Debbie Wee Filled with chopped jalapeño, red pepper, and corn kernels, this cornbread is heartier than the usual. Those additions add sweet and spicy notes to the bread, which we especially love when baked in a cast-iron skillet. Get the Recipe 03 of 11 Cast-Iron Cornbread Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Chef Tiffany Derry of Roots Southern Table in Dallas combines sharp, tangy cheddar with a fresh jalapeño pepper for a kick that’s just right. She also studs her fluffy cornbread with thawed frozen corn kernels for extra pops of sweetness that help balance the heat from the jalapeño pieces. Get the Recipe 04 of 11 Buttermilk Cornbread Victor Protasio This recipe is an amalgamation of best practices across families and generations. It will keep its crunch and retain its structure if cubed and folded into a dressing for Thanksgiving. Get the Recipe 05 of 11 Mini Deviled Crab Cornbread Muffins Kelly Marshall At his dinner parties in Harlem, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer. Get the Recipe 06 of 11 Iron Skillet Cornbread Photo by Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Claire Spollen This show-stopping skillet cornbread from Indianola in Houston, Texas, features three homemade toppings: richly flavored Spiced Cane Syrup, crispy Fried Beluga Lentils, and Jalapeño-Onion Spread for heat — as well as Ruby Red grapefruit segments, fresh dill, and flaky sea salt. Piled on top of the cornbread, they make for a festive, colorful presentation. Get the Recipe 07 of 11 Blueberry Cornbread French Toast Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Cornbread and blueberries are natural partners, especially in this French toast recipe by chef Erick Williams of Virtue restaurant in Chicago. Dipping cornbread into the blueberry-infused batter gives the bread a beautiful blue marbled pattern while retaining its texture. Be sure to just dip it in the batter and not soak the bread; otherwise, it will fall apart. Get the Recipe 08 of 11 Skillet Cornbread © Abby Hocking Chef Carla Hall uses creamed corn in her skillet cornbread to give the finished result an extra bit of corn-y texture. Get the Recipe 09 of 11 Chicken Pot Pie Cornbread Muffins © Scott Hocker These muffins are great for any meal of the day and make for an especially high-protein breakfast muffin. Get the Recipe 10 of 11 Cornbread Chicken Pot Pie © Scott Hocker Scott Hocker's Southern take on the classic chicken pot pie is the ultimate comfort food. Get the Recipe 11 of 11 Corn Bread with Scallions © Quentin Bacon After cooking in Europe and writing and editing in New York, Paula Disbrowe packed her high heels and moved to Texas, where she spent three years as chef at Hart & Hind, a fitness retreat and cattle ranch. One result: Cowgirl Cuisine, with updated chuckwagon recipes like this tender, lightly sweet cornbread. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit