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Would you care to share your favorite cornbread recipe?

Hi everyone, I lost my favorite cornbread recipe. Do you have a good recipe you'd like to share? I prefer a cake-like texture, not the dense kind.

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  1. What kind of cornmeal do you have? If a box, does it have a recipe? Anything with roughly equal parts cornmeal and flour will give you that cake-like texture. The amount of sugar is up to you. And beware of the no-sugar cornbread mafia. :)

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    1. This is the recipe that I use:

      I add 2 teaspoons of sugar since I'm a yankee :) I usually don't go for cornbreads that have more than a Tablespoon or 2 of ap flour, if any at all. I also like browning butter slighty in the skillet rather than using oil, it gives the crusty edges more flavor.

      1. Suzanne Goin's is the best I've ever had... and I grew up on really good corn bread and have tried many, many recipes. This is now my go-to corn bread and I make it all the time and it is created for a cast iron skillet:


        4 Replies
        1. re: Tom P

          Watch the browned butter carefully.

          1. re: paulj

            That was a good catch, I remember that being an issue. I just melt and smear then pour in the batter because the butter browns on its own while crisping up the corn bread.

            1. re: lilgi

              In the Southern style, bacon drippings have a similar function - flavoring and creating a crust.

          1. I just made Alton Brown's creamed corn cornbread and it was awesome! I prefer a not so sweet cornbread, and this hit the spot. The kernels of corn were really nice, and it was not too dry, which has been a problem for me with other recipies. If you like a sweeter bread, some of the commenters mentioned they had increased the sugar with good results.


            1 Reply
            1. re: DrMag

              I love this one too, but found it somewhat dry when I moved from over 7000 feet above sea level to about sea level. Where are you? Did I just mess it up when I came down from the mountains?

            2. All good recipes but it doesn't hurt to have a couple of boxes of Jiffy on hand. Never fails.

              1. This is my favorite--except that I threw fear of cholesterol to the winds and substituted bacon grease for the oil and the butter.


                3 Replies
                1. re: MsMaryMc

                  Looks like a good recipe, though the name isn't right. That's a straight forward Northern style.

                  1. re: paulj

                    What distinguishes northern from southern cornbread?

                    (Don't say "sugar." My mother and her oldest sister--both Alabama farm girls--argued passionately about that contentious issue until my mother died at 81. I can still hear my aunt sniffing over my mother's ever-so-slightly-sweetend cornbread "That's not cornBREAD--that's corn CAKE!!" The only thing they would have agreed on was that NOTHING that came out of their kitchens was "northern" anything!"

                    1. re: MsMaryMc

                      There seems to be both the flour and sugar difference, but, as your family illustrates, that 'no sugar' rule is not strict as some claim. :) But then some are as passionate about white v yellow cornmeal. And now days all the extras like fresh corn, or creamed corn, or peppers or cheese change the character of the traditional versions even the more.

                2. This one is the opposite of cake-like. It is a no-BS cornbread that you could carry in your pocket when you go out to the fields to work. This was my great-grandmother's recipe. She was born in 1864 and learned to cook from her grandmother, born in 1824---their line ran to Trans-Appalachian pioneers, definitely cornbread folks. CORNBREAD: Beat 1 egg with 2 cups buttermilk or sour milk, 3 tablespoons bacon drippings, 1 1/2 cups yellow cornmeal, 2/3 cup flour, 1 tsp salt, and 1 tsp baking soda. Bake at 400* about 20 minutes in greased pie pan.