A star rating of 0 out of 5. Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter. Try a twist on cornbread with the classic Cornbread recipe combination of bacon and maple syrup.
A star rating of 5 out of 5. Pair these moreish cheesy onion-seed-speckled muffins with your favourite bowl of soup for dunking. They’re perfect served with a creamy carrot soup. Enjoy our cornbread stuffing at a Thanksgiving banquet or alongside a special Sunday roast. Try our festive take on American cornbread, with bacon, pecans, apricots and cranberries to pack in the flavour.
A star rating of 4 out of 5. Soak chicken thighs and drumsticks in buttermilk, then coat in paprika and cayenne batter and fry. Try this Mexican-inspired chilli with cornbread topping. Classic Sweet Easy Buttermilk Cornbread with a hint of honey is the perfect side to chili’s, soups or stews!
With crispy, crunchy buttery edges and the most amazing soft, fluffy centre! This Easy Buttermilk Cornbread is hands down my favourite cornbread passed down to me from my mother’s tattered collection of recipes, and tweaked only slightly to make it even more incredible — if that’s at all possible! Cornbread There has long been a debate whether cornbread should have sugar added into cornbread or not, depending on what part of the great US of A you are from. Having tried and tested both types, using many different recipes on the web and in recipe books through the years, I have to say I’m more partial to sweet cornbread. There’s something about a crispy, crunchy buttery crust, with a soft and fluffy inside that is so addictive, with a perfect amount of honey. It could also be simply that I’ve been raised with sweet fluffy corn bread to accompany our families chili recipe, while also eating slices of it for breakfast. Especially when warmed up and oozing with melted butter.
Whichever one you go for, you need to try this one at least once in your life. It may just convert you from savoury to sweet! You don’t need any baking skills to pull off a great cornbread. Just one bowl, a whisk or a wooden spoon, and a nice hot cast iron skillet. We have also used baking dishes in the past, but I have to say a skillet is where its at if you have one.