Cornbread Recipes

Low-fat buttermilk adds flavor and keeps this cornbread moist.

These muffins are moist and slightly sweet. Use any fat-free yogurt you have - great with orange cream!

Super moist and so yummy.

This is one of my favorite recipes for skillet cornbread, Southern-style. It's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.

Although skull-shaped pans are not mandatory, they make the entire process approximately 5x more spooky.

cornbread with cream corn, cheese, jalapenos

A lightened up version of a family favorite.

Great crock pot recipe

This cornbread was a serendipitous success. I didn't have cornmeal but I had masa de harina (corn flour). As it turns out, masa de harina yields a light and fluffy cornbread!

Jalapeno cornbread muffins with giant hunks of jalapeno and corn on the fluffy inside that are one hundred percent out of this world.

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Dress up packaged cornbread with sweet honey-roasted corn and spicy jalapenos. The chipotle-honey butter adds even more flavor for little effort.

Warm, hearty, and delicious.

This is my very favorite part of Thanksgiving! I will skip the pies and candied sweet potatoes, but pass the stuffing! I 'skinnied' the stuffing up, but haven't sacrificed the flavor in this version of our traditional corn bread stuffing.

Cracklin' Cornbread is one of my family's Thanksgiving tradition.

Cracklings are pork skin that is fried until the fat is rendered off leaving tiny crispy pieces of skin.

You can substitute it with fried bacon. But beware! High Calories!

This is a meal in itself and is best served under pinto beans! It's wonderful for a vegetarian dinner.

This is a delicious bread, but doesn't have the gritty taste of cornbread. You can achieve that by using coarse meal, whole wheat flour, and ground flax in larger amounts. Then you will have a grittier cake. But if you just want something to perfectly complement your chili, THIS IS IT!

Great with any meal.

These are just so good. The things I did different was use light soymilk and 3 egg whites instead of 2 whole eggs, and I used Splenda.

Delicious side dish for any hearty soup

Lower fat version of old fashioned buttermilk cornbread.

Most cornbreads have some sweetening in them, but I've never liked that. This one relies on saltiness. I should experiment with toning down the salt and the cream...but in the meantime, here's this one. Keep those slices small and eat it with something extra healthful.

I bake this in a 12-inch cast-iron skillet.

This cornbread recipe was first created when Pa Willig was just a pup. He has been working with it for thirty years, modifying and making it better.