There are so many ways to make cornbread: sweet, savory, spicy, tangy, to say nothing of whether you want to make muffins or bake your cornbread in a square baking dish or loaf pan. Here are a few of my favorite corn bread recipes.
01 of 08
One of the simplest and best variations on the basic corn bread is to make it with fresh corn kernels sliced right off the cob. Frozen corn will also be really good. Canned corn will work in a pinch — just be sure to drain it thoroughly before adding it to the batter.
02 of 08
I'm pretty sure they don't make this corn bread in Mexico, but when you say "Mexican corn bread," everyone knows you're talking about cornbread that's kind of spicy, and maybe made with fresh corn, diced chile peppers and cheddar cheese. You could substitute sour cream for the milk, and maybe thin it out with a bit of milk, water or even the corn liquid if you happen to be using canned corn.
03 of 08
Buttermilk gives this corn bread a rich, tangy flavor and it gives it a surprisingly light texture, too, which has to do with the fact that the acid in the buttermilk works with the baking powder to produce added rise. Buttermilk is one of my favorite things to bake with.
04 of 08
I would be remiss if I didn't mention a helpful technique whenever you make corn bread (or any quick bread, for that matter), which is that it's important to mix the batter as little as possible — just until the wet and dry ingredients are fully incorporated and no longer. Overmixing will make the corn bread too hard.Continue to 5 of 8 below.
05 of 08
I like a sweet cornbread or muffin sometimes, and when I do, this is the recipe I go for. But I realize that not everyone likes a sweet corn bread or corn muffin, and if that's true in your case, the next corn muffin recipe will be more your speed.
06 of 08
These cornbread muffins are much more on the savory side, although they do indeed have a tiny amount of sugar in them. Not enough so that they'll be noticeably sweet, however. The sugar just helps to bring out the corn flavor. But you can leave it out altogether if sugar in cornbread really isn't your thing.
07 of 08
Blueberry cornbread is a wonderful thing — think cornbread meets blueberry muffins. In fact, you could bake the batter in a muffin pan if you wanted to make muffins, but I like to bake it in a standard loaf pan, like a traditional quick bread. And as always, fresh blueberries are best, but frozen ones will work.
08 of 08
So cornbread stuffing is not exactly a corn bread recipe, but more of a recipe made with corn bread. It's a great way to use leftover cornbread (as unlikely as it is that you'll have any), and a wonderful holiday variation on classic stuffing. You'll need about two cups of crumbled up cornbread.