Classic American Cornbread

While I frequently make classic Southern cornbread (unsweetened), I like mine slightly sweetened, a bit moist, and buttery. This cornbread recipe ticks all the boxes for me. It has subtle sweetness, buttery goodness, and the optional bacon drippings make a crisp, flavorful crust.

Dishes to Serve With Cornbread

This is the cornbread you’ll want to make to enjoy with your bean dishes, and it is fantastic with a hearty stew or soup. It’s also fabulous with barbecue and fried chicken, and you can’t enjoy Southern greens without cornbread to sop up the “pot likker!” Here are more ideas for serving and using freshly baked cornbread:

Chili: A hearty bowl of chili, whether it’s beef, turkey, or vegetarian, pairs beautifully with cornbread.
Barbecue: Cornbread is a classic side for barbecue dishes like pulled pork, ribs, or brisket.
Fried chicken: Pair cornbread with a batch of southern fried Chicken.
Greens: The slightly bitter taste of Southern greens complements the sweetness of cornbread.
Beans and rice: Serve this classic American cornbread with beans and rice.
Soups and stews: Sop up the broth or gravy from soups and stews with freshly baked cornbread.
Jambalaya: This Louisiana Creole rice dish is another flavorful pairing for cornbread.
Meatloaf: Cornbread can be served alongside a meatloaf for a traditional meatloaf dinner.
Black-eyed peas: Enjoy cornbread with a side of black-eyed peas for a Southern New Year’s Day tradition that symbolizes good luck and prosperity. Some say cornbread symbolizes gold!

Ways to Use Freshly Baked Cornbread

Cornbread croutons: Cut cornbread into cubes, toss with some oil and seasonings, then bake at 350 F, turning frequently, until crisp and lightly browned. Cornbread croutons are a tasty addition to salads and soups.
Cornbread stuffing: Crumble cornbread with vegetables, herbs, and broth for a delicious stuffing, perfect for holiday meals or as a side dish.
Cornbread Panzanella: Create a Southern twist on the classic Italian bread salad using cornbread cubes, fresh vegetables, and a tangy dressing.
Breakfast casserole: Layer crumbled cornbread, cooked breakfast sausage, and cheese in a baking dish. Pour whisked eggs and milk over the layers and bake at 375 F for 15 to 20 minutes until the eggs are set for a satisfying breakfast or brunch dish.
Cornbread-topped casserole: Use cornbread batter as a topping for your favorite casserole, such as a Tex-Mex-inspired dish or a chicken pot pie variation.
Layered salad: Create a layered salad with cornbread, black beans, corn, tomatoes, avocado, and a zesty dressing. Top the cornbread salad with shredded cheese and sour cream.
Grilled cornbread: Slice and brush cornbread with melted butter or oil, then grill it briefly for a crispy exterior and warm, soft interior. Serve with your favorite grilled dishes or as an appetizer with various dips.

Recipe Variations

Your base recipe for cornbread with bacon grease, butter, an egg, and a small amount of sugar already sounds delicious. Here are some variations you can consider for your skillet cornbread:
Cheesy Cornbread: Before baking, stir 1 to 1.5 cups of shredded cheddar or Monterey Jack cheese into the batter. You can also add some crumbled feta or goat cheese for a tangier flavor.
Jalapeño Cheddar: Add a diced jalapeño pepper (seeds removed for less heat) and 1 cup of shredded cheddar or pepper jack cheese to the batter. Herb Cornbread: Mix in 1-2 tablespoons of chopped fresh herbs, such as parsley, chives, thyme, or rosemary, to the batter for an aromatic herbal twist.
Honey-Butter Glaze: After baking, brush the top of the cornbread with a mixture of 1 tablespoon each of melted butter and honey or maple syrup for a sweet finish. You can also sprinkle flaky sea salt on top for added texture and flavor.
Bacon and Green Onion: Add 1/2 cup of cooked, crumbled bacon and 1/4 cup of finely chopped green onions to the batter for a smoky flavor.
Roasted Garlic and Sun-Dried Tomato: Mix 1/4 cup of chopped sun-dried tomatoes and 1-2 tablespoons of mashed roasted garlic into the batter for a Mediterranean-inspired version.
Corn and Red Pepper: Add 1 cup of corn kernels, fresh or thawed, and 1/2 cup of finely chopped red bell pepper to the batter for a colorful and slightly sweet variation.

How to Store, Freeze, and Reheat Cornbread

• To avoid sogginess, let the cornbread cool on a wire rack until it reaches room temperature.
• Wrap the cornbread tightly in plastic wrap or aluminum foil to protect it from air exposure and retain its moisture, or transfer it to an airtight container for storage.
• Store at room temperature or refrigerate: For short-term storage, keep the cornbread at room temperature for up to 2 days. If you need to store it for a longer period, place the wrapped cornbread in the refrigerator. Refrigerated cornbread can last for 5 to 7 days. Keep in mind that refrigeration can cause the cornbread to dry out faster, so it’s essential to keep it well-wrapped or sealed in an airtight container.
• For longer storage, wrap the cornbread tightly in plastic wrap or foil and then place it in a freezer-safe, airtight container or a resealable plastic freezer bag. Label the bag or container with the name and date and freeze it for up to 3 months. Let the cornbread thaw at room temperature.
• Lightly reheating refreshes the texture and flavor of cornbread. To reheat cornbread, wrap it in foil and heat it in a preheated 350 F oven for 10 to 15 minutes, or wrap it loosely in a paper towel and heat it in the microwave for 20 to 30 seconds, until warmed through.

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