Tag: Cornbread Recipe

A Crowd-Pleasing Bacon Cheddar Cornbread Recipe

Few dishes capture the heart of Southern comfort cooking quite like a warm slice of cornbread. This Sweet Bacon Cornbread recipe from Louisiana Cookin blends smoky bacon, cheddar cheese, and a touch of cane sugar into a tender loaf that feels both familiar and a little indulgent. Cornbread has long been a staple across the American South, often served alongside hearty meals such as chili, barbecue, or slow-simmered greens. This version adds extra flavor and texture, making it just as suitable for a holiday table as it is for a casual weeknight dinner.

Ingredients:

Directions

  1. Preheat the oven to 350°F and prepare an 8½ x 4½-inch loaf pan by lightly spraying it with cooking spray or greasing it with butter.
  2. In a large mixing bowl, cream together the softened butter and 2 tablespoons of cane sugar until smooth. Add the beaten eggs and whisk until the mixture becomes light and well combined.
  3. Stir in the milk, grated cheddar cheese, chopped onions, cooked bacon pieces, and cream corn. Mix until everything is evenly incorporated.
  4. In a separate medium bowl, whisk together the self-rising cornmeal, cake flour, remaining 2 tablespoons of sugar, and kosher salt.
  5. Gradually add the dry mixture into the wet ingredients while stirring gently. Fold the batter just until everything is evenly combined, being careful not to overmix.
  6. Pour the batter into the prepared loaf pan, filling it about three-quarters full.
  7. Bake for approximately 45 minutes, or until the top turns lightly golden and a knife inserted into the center comes out clean. The top may crack slightly during baking, which is completely normal for cornbread.
  8. Once baked, sprinkle the top lightly with extra cane sugar if desired. Allow the loaf to cool slightly before slicing, then serve warm with butter.

If you find yourself with a little extra batter after filling the loaf pan, simply pour it into a small greased baking dish or ramekin. Bake the smaller portion for about 30 minutes until golden and cooked through. This is a great way to create an extra tasting portion while the main loaf bakes. For even deeper flavor, consider cooking the bacon until it becomes extra crispy before chopping it into the batter. Some cooks also like to sauté the onions briefly in the bacon drippings to soften them and enhance their natural sweetness before mixing them into the batter.

What Pairs Well with Sweet Bacon Cornbread

This rich cornbread works beautifully as a side dish with many classic comfort foods. A warm slice complements a hearty bowl of chili or a thick stew, where the bread can soak up flavorful broth. It also pairs wonderfully with barbecue dishes such as smoked ribs, pulled pork, or grilled chicken.

For a lighter meal, serve the cornbread alongside vegetable soup or a crisp garden salad. The slight sweetness of the bread balances savory or spicy dishes especially well. Many families also enjoy leftover slices at breakfast with eggs, bacon, or even a drizzle of honey.

Sweet Bacon Cornbread brings together the best elements of Southern baking—cornmeal richness, smoky bacon, creamy cheddar, and a touch of sweetness. The loaf is simple to prepare yet impressive enough to serve to guests, making it a versatile addition to any home cook’s recipe collection. Whether placed on the table next to a pot of chili, served with barbecue at a backyard gathering, or enjoyed warm with butter for breakfast, this cornbread proves that humble ingredients can create something truly memorable. One slice often turns into two, and before long the entire loaf disappears.

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Cajun Crawfish Cornbread with Crispy Pork Cracklins

There are few dishes that capture the bold, savory spirit of South Louisiana quite like a skillet of Cracklin’ Crawfish Cornbread. This recipe from Louisiana Cookin brings together smoky bacon drippings, tender crawfish tails, and crispy pork cracklin’s into one golden, flavor-packed bake. Inspired by the traditions of Acadiana and the comfort-food heritage celebrated across Louisiana, this cornbread transforms a simple side into a hearty centerpiece. Ingredients like crawfish—so central to Cajun cuisine and festivals throughout Lafayette and Breaux Bridge—pair beautifully with stone-ground cornmeal and buttermilk for a rich, tender crumb. Whether you are hosting a backyard boil or preparing a cozy Sunday supper, this dish reflects the rustic charm of cast-iron cooking and the deep culinary roots of Cajun seasoning and Gulf Coast seafood traditions.

Ingredients for Crawfish Cornbread:

  • ● 1 (16-ounce) package frozen cooked crawfish tails, drained and divided
  • ● 1 (3.5-ounce) bag pork cracklin’ strips, coarsely chopped
  • ● 1⅓ cups whole buttermilk
  • ● 2 large eggs
  • ● 1 cup fresh corn kernels (about 2 ears)
  • ● 1 jalapeño, seeded and chopped
  • ● ⅓ cup thinly sliced green onion
  • ● ½ cup chopped red bell pepper
  • ● 5 tablespoons bacon drippings, divided
  • ● 1 cup all-purpose flour
  • ● ¼ teaspoon baking soda
  • ● 2 teaspoons baking powder
  • ● ¼ cup salted butter, room temperature
  • ● 1 cup yellow cornmeal
  • ● 1 teaspoon Cajun seasoning
  • ● 1 teaspoon kosher salt

Directions for Crawfish Cornbread

  1. 1. Preheat the oven to 400°F.
  2. 2. In a 10-inch cast-iron skillet, heat 1 tablespoon of bacon drippings over medium-high heat. Add the corn, bell pepper, green onion, and jalapeño. Cook, stirring frequently, until the vegetables are tender, about 6 to 7 minutes. Remove from heat.
  3. 3. In a medium bowl, whisk together the cornmeal, flour, baking powder, kosher salt, Cajun seasoning, and baking soda. Stir in the buttermilk, eggs, and 2 tablespoons of bacon drippings until combined. Fold in the sautéed corn mixture, chopped cracklin’s, and 12 ounces of the crawfish tails.
  4. 4. Add the remaining 2 tablespoons of bacon drippings to the skillet. Place the skillet in the oven for 3 to 4 minutes until the drippings are hot and shimmering. Carefully spoon the batter into the hot skillet and smooth the top with an offset spatula.
  5. 5. Bake for about 18 minutes, or until a wooden pick inserted into the center comes out clean. Allow the cornbread to cool for 10 minutes before slicing.
  6. 6. In a separate bowl, combine the softened butter with the remaining 4 ounces of crawfish tails. Serve the warm cornbread with the crawfish butter generously spread over each slice.

Baking the batter in a preheated skillet ensures a crisp, golden crust—a hallmark of authentic cast-iron cornbread. The crawfish butter melts into the warm crumb, creating an indulgent finish that enhances the seafood flavor without overwhelming the bread.

Cracklin’ Crawfish Cornbread pairs beautifully with classic Louisiana dishes. Serve it alongside a hearty seafood gumbo, a bowl of red beans and rice, or even grilled shrimp fresh from the Gulf. For gatherings during Mardi Gras season, it makes a flavorful alternative to standard party sides, complementing festive spreads that often include boudin, jambalaya, and king cake. If fresh crawfish is in season, substitute boiled and peeled tails for frozen. Adjust the Cajun seasoning to suit your spice preference, and consider adding a sprinkle of shredded sharp cheddar for an extra layer of richness. Leftovers reheat well in the oven, restoring that crisp exterior while keeping the inside moist.

Cracklin’ Crawfish Cornbread celebrates the bold ingredients and traditions that define Louisiana cooking. With its smoky bacon drippings, tender crawfish, and crunchy cracklin’s, this skillet bake delivers comfort and character in every bite. Whether served at a crawfish boil, a holiday gathering, or a simple weeknight dinner, it brings unmistakable Gulf Coast flavor straight to the table.

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Savory Cornbread Breakfast Squares to Feed a Crowd

There’s something wonderfully comforting about the aroma of a baked breakfast drifting through the kitchen on a slow Southern morning. These Cornbread Breakfast Squares from Epicurious takes a familiar favorite — golden, slightly sweet cornbread — and layers it with savory eggs, smoky bacon, and a kick of jalapeño heat. Easy to prepare, easy to portion, and even easier to transport, it’s the kind of meal that works for weekday breakfasts, weekend brunches, or potluck gatherings. The recipe borrows from the convenience of Jiffy boxed corn muffin mix, the pantry staple that has graced Southern kitchens since the 1930s, and turns it into a complete dish that balances flavor, texture, and nutrition.

This casserole is not only protein-packed but also incredibly flexible. As it bakes, the cornbread mixture naturally separates to form a sturdy, golden base while the custardy eggs settle on top. The result is a layered dish that slices neatly and reheats beautifully. Think of it as the breakfast cousin to a classic quiche — only heartier and with a touch of rustic charm straight from the South.

Ingredients for cornbread breakfast squares:

● 1 (8.5-oz.) box Jiffy Corn Muffin Mix or any preferred brand

  • ● 6 large eggs
  • ● 4 oz. bacon (about 4–6 slices)
  • ● ½ cup coarsely grated extra-sharp cheddar cheese
  • ● ½ cup chopped, drained pickled jalapeños, patted dry
  • ● 2 cups half-and-half
  • ● 2 Tbsp. finely chopped chives
  • ● Nonstick vegetable oil spray (for pan)
  • ● 2 tsp. Diamond Crystal or 1¼ tsp. Morton Kosher Salt

Directions:

  1. 1. Position a rack in the center of your oven and preheat to 350°F (177°C). Coat a 13×9-inch baking dish with nonstick spray to prevent sticking. In a large nonstick skillet over medium heat, cook the bacon until crisp and browned, about 8–10 minutes. Transfer to a paper towel-lined plate and allow it to cool before finely chopping. The rendered bacon fat gives this dish that unmistakable Southern smokehouse flavor that makes it irresistible.
  2. 2. In a mixing bowl, whisk together the corn muffin mix and half-and-half until smooth. Add eggs and kosher salt, whisking until fully incorporated. Stir in the chopped bacon, shredded cheddar, jalapeños, and chives. The mixture should look thick and speckled with bits of color and texture. Pour the batter evenly into the prepared baking dish, spreading it with a spatula so it bakes uniformly.
  3. 3. Bake for 25–30 minutes, or until the casserole is puffed and just set. The center should jiggle slightly when shaken. Let it rest for 10–15 minutes before slicing into squares. The resting time allows the eggs to firm up and makes the layers easier to cut.

Notes:

This casserole can be baked up to five days in advance. Once cooled, cover tightly and refrigerate. To reheat, simply warm slices in a 350°F oven for about 10 minutes or microwave on medium power.

Serve this casserole alongside a cool, crisp tomato and avocado salad to balance the richness of the eggs and cheese. For brunch, add a side of buttermilk biscuits or fresh fruit such as melon or berries. A drizzle of Louisiana hot sauce or a spoonful of salsa adds a punch of brightness that elevates each bite. If serving at a gathering, consider creating a toppings bar with sour cream, diced scallions, and extra cheese so guests can customize their portions. The recipe also pairs beautifully with roasted breakfast potatoes, creamy grits, or even a light greens salad with citrus vinaigrette.

With its golden crust, creamy eggs, and satisfying blend of savory ingredients, this Cornbread Breakfast Casserole captures everything beloved about Southern comfort food — hearty, flavorful, and endlessly customizable. Whether baked for a quiet Sunday breakfast or prepared ahead for a busy week, it proves that a box of corn muffin mix can transform into something spectacular with just a few extra touches.

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Easy Cracklin’ Cornbread Muffins with Cheddar and Creole Spice

When it comes to Southern cooking, few things evoke more warmth and nostalgia than cornbread. Whether you’re serving it alongside a hearty bowl of gumbo, a steaming pot of beans, or simply enjoying it on its own, cornbread has a way of bringing people together. But these aren’t just any cornbread muffins—these are Cracklin’ Cornbread Muffins from Louisiana Cookin, and they’re packed with crushed pork rinds, sharp Cheddar cheese, and a hint of Creole seasoning. Perfectly golden with a crunchy topping, these muffins are a flavorful twist on the traditional recipe and are sure to be a hit at your next gathering.

Ingredients:

Directions:

  1. Start by preheating your oven to 400°F.. Take out a 12-cup muffin pan and give it a good coating of cooking spray. This will prevent the muffins from sticking and help you achieve that golden, crusty exterior.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, kosher salt, baking soda, and black pepper. This combination forms the base for your muffin batter. Once mixed, make a small well in the center of the dry ingredients; this is where you’ll pour the wet mixture in the next step.
  3. In a separate medium-sized bowl, whisk together the sour cream, whole milk, melted (and slightly cooled) butter, and lightly beaten eggs. The sour cream adds a rich, creamy texture that balances out the crunch from the pork rinds and the texture of the cornmeal. When all wet ingredients are thoroughly mixed, pour this mixture into the well of the dry ingredients.
  4. Carefully fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid over-mixing; it’s okay if a few small lumps remain, as this will help keep your muffins tender rather than dense. Next, fold in the crushed pork rinds, thawed corn kernels, and shredded Cheddar cheese. The pork rinds add a unique texture and salty flavor, while the corn and cheese create a depth of flavor that makes each bite more interesting.
  5. Using a spoon or scoop, evenly divide the batter among the 12 muffin cups, filling each about three-quarters full. Sprinkle each muffin with a little extra crushed pork rinds to create a crispy, golden topping that makes these muffins truly irresistible.
  6. Place the muffin pan in the preheated oven and bake for about 20 minutes. You’ll know the muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean. The aroma of these muffins will fill your kitchen, tempting everyone who walks by. Once baked, allow the muffins to cool in the pan for about five minutes.
  7. To finish, sprinkle a light dusting of Creole seasoning over the tops of the muffins while they’re still warm. This final touch adds a bit of spice that enhances the savory elements of the muffin. Carefully remove the muffinsfrom the pan and serve them warm for the best experience.

Serving Suggestions

These Cracklin’ Cornbread Muffins are delicious on their own, but they truly shine when paired with other classic Southern dishes. Here are a few ideas to complement your muffins:

  • Red Beans and Rice: This classic dish, often seasoned with andouille sausage or ham hocks, has a rich, savory flavor that complements the cornbread’s slight sweetness and crunchy texture.
  • Fried Catfish: A crispy fried catfish filet served alongside Cracklin’ Cornbread Muffins and a side of coleslaw is an ideal Southern meal. The tender fish pairs well with the muffins’ crunchy exterior and moist interior.
  • Chili: Serve these muffins with a hearty, spicy bowl of chili. The slight heat from the Creole seasoning in the muffins complements the flavors in a well-spiced chili.
  • Collard Greens: Braised collard greens seasoned with smoked meat bring an earthy flavor that pairs well with the cornbread muffins’ richness.

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