Sure, every fall there’s pumpkin and butternut squash to fuss over, but we must say, there is little better than ending a long, cold day with freshly-baked cornbread right out of the skillet. For Southerners, there’s rarely a meal without the cornmeal staple present. Though, no matter where you are from or what your preference is—sweet, savory, flour-less, spicy—cornbread deserves a spot on your Thanksgiving menu.
Southern chef Sean Brock believes in “making cornbread, not war.” He knows cornbread can be a touchy subject and lead to life-long debates. Southerns typically do not prefer sweet cornbread, because it tastes too much like cake. So don’t expect to find any sugar (or flour) in Brock’s recipe which comes from his Charleston-based restaurant Husk. Baked in a hot skillet to develop a crunchy edge, there’s a good reason why this recipe has such national acclaim.
If you’re looking for warm and inviting, this recipe is for you. Just as buttery as the name says, serve this cornbread straight from the oven.
This recipe offers something new with the addition of yogurt and honey. For best results, bake in a cast-iron skillet if you have one. You can also make substitutions if you prefer sugar (instead of honey) and/or sour cream (instead of yogurt).
A little sour cream, a little pepper, but no butter! That’s how the Smitten Kitchen prefers her cornbread. The cornbread calls for just a bit of sugar for an even balance of flavors and is baked in a bread pan before being cut into slices.
Don’t expect to find cornbread served as dessert in this Texan’s home. Buttermilk and bacon drippings make this skillet-required recipe extra savory.
Another skillet recipe! With the combination of milk and buttermilk, this recipe from The Pioneer Woman serves as an all-time family favorite and easy for any beginner to master. Remember, a little shortening goes a long way.
The most spicy recipe on the list, this one contains green chiles and two different kinds of cheese! It’s also a little sweet and perfectly moist.
Mel claims to have found “the one” with this cornbread recipe. It’s not too dry or too sweet. Accompany it with the fluffy honey butter, and you’re in for one delectable cornbread experience.
For those of us who are pumpkin obsessed this time of year, here is a new combination to satisfy your craving. With just a subtle hint of pumpkin flavor, this recipe is on the sweet and cake-y side of the cornbread spectrum.
This sweet and spicy recipe will hit home for those who prefer sweeter, cake-like cornbread. The muffins are moist and light with very little heat. There are no actual jalapeños in the mix, just green pepper sauce for an extra kick.