If you’re like most of us, you’re well acquainted with cornbread.
Mom made it every year, and the recipe probably never changed: flour, oil, cornmeal, and sugar.
While that’s all you need to make a delicious batch of classic cornbread, did you know that you can get creative with it?
For example, you can make high-protein cornbread, grain-free cornbread, sweet potato cornbread, and even cornbread pudding, pizza, and pie.
And those are the types of cornbread recipes that you’re going to find in this article.
So if you’re ready to venture beyond the boundaries of classic cornbread and think outside the boxed mix, then these recipes are for you.
Enjoy!
Picture courtesy of Dinner at the Zoo
When you bake with cornmeal, the result can be dry since it doesn’t blend with liquid like flour. That’s one reason cornbread is so good to serve with chili, or slathered in butter.
If you prefer moist corn muffins, try this easy recipe. Sour cream contributes tangy flavor and a softer texture, and there are a ton of corn kernels to ensure you get several in each bite.
Serves 12
Ingredients
Cooking spray
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 Tbsp. granulated sugar
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 large egg
1 1/2 cups low-fat sour cream
2 cups frozen corn kernels, thawed and patted dry
Nutrition Facts (Per Serving)
Calories: 144
Protein: 3 grams
Carbs: 18 grams
Fat: 7 grams
Picture courtesy of Food Faith Fitness
Cornbread is usually a side dish, but you can enjoy it as a healthy snack too. This sweet cornbread is made with whey protein powder instead of flour, a combo of applesauce and yogurt instead of butter, and nutritious mix-ins like apples and pecans.
Serves 8
Ingredients
1/2 cup medium yellow cornmeal
2 Tbsp. cornstarch
1 scoop WHEY+ vanilla protein isolate
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
¾ tsp. ground cinnamon
1/3 cup dried apples
1/4 cup packed dates, roughly chopped
3 Tbsp. pecans, roughly chopped
1/4 cup pure honey
1 large egg yolk
1/4 cup + 2 Tbsp. unsweetened applesauce
1/4 cup + 2 Tbsp. low-fat plain Greek yogurt
1/2 tsp. apple cider vinegar
Nutrition Facts (Per Serving)
Calories: 135
Protein: 5 grams
Carbs: 23 grams
Fat: 3 grams
Picture courtesy of America’s Test Kitchen
Instead of making cornbread with a can of creamed corn, you can start with a fresh corn puree for maximum flavor.
That’ll add 20 minutes onto the baking time, but luckily this extra step doesn’t take much kitchen skill. After slicing the kernels off the ears of corn, put them in a pot on the stove, and stir regularly until they start to break down and thicken up.
Serves 8
Ingredients
1 1/3 cups stone-ground cornmeal
1 cup all-purpose flour
2 Tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. salt
3 ears corn, cut from cobs (2 1/4 cups kernels)
6 Tbsp. butter, cut into 6 pieces
1 cup buttermilk
2 large eggs
1 egg yolk
Nutrition Facts (Per Serving)
Calories: 305
Protein: 8 grams
Carbs: 44 grams
Fat: 12 grams
Picture courtesy of Healthy Helper Blog
Want cornbread in a jiffy? Instead of using a boxed mix, you can make this quick cornbread in the microwave.
And it’s not just convenient, but healthy too with whey protein powder and egg whites as the main ingredients. This single-serving cornbread is a great side dish when you want to boost the protein of a simple dinner like soup or baked beans.
Serves 1
Ingredients
1/2 scoop WHEY+ unflavored protein isolate
2 Tbsp. cornmeal
1/4 tsp. baking powder
3 Tbsp. egg whites
1/4 cup almond milk
Nutrition Facts (Per Serving)
Calories: 274
Protein: 19 grams
Carbs: 18 grams
Fat: 15 grams
Picture courtesy of Delicious Meets Healthy
Cornbread without the corn? Yep, these macros include a grain-free cornbread made with almond and coconut flour. Of course, this cornbread stuffing will also work with your favorite recipe if you prefer one that contains real corn.
Either way, it’s best to leave the cornbread out overnight, uncovered, so it dries out and can then soak up the other flavors for the perfect stuffing.
Serves 10
Ingredients
Stuffing:
1 lb. ground pork sausage
2 Tbsp. extra-virgin olive oil
1 large onion, chopped
3 stalks celery, chopped
8 leaves fresh sage, chopped
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 recipe grain-free cornbread, cut into cubes and left overnight to dry
3 large eggs
1 cup chicken stock
Grain-Free Cornbread:
2 cups almond flour
1/4 cup coconut flour
2 tsp. coconut sugar
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 large eggs, lightly beaten
1/2 cup unsalted butter, melted
1 cup plain whole yogurt
1 medium onion, minced
Nutrition Facts (Per Serving)
Calories: 413
Protein: 16 grams
Carbs: 12 grams
Fat: 33 grams
Picture courtesy of Table for Two
Instead of making a savory pie with pastry crust, use cornbread. It’s a perfect pairing for barbecue filling, like this one with shredded chicken, cheddar, and a dash of hot sauce.
This is a delicious and impressive way to serve comfort food, and yet this barbecue chicken pie comes together in under an hour – baking time for the cornbread included.
Serves 4
Ingredients
Cornbread:
1 box (8.5 oz.) corn muffin mix
1 large egg
2 Tbsp. unsalted butter, melted
3/4 cup milk
1/2 cup frozen corn kernels, thawed
Topping:
2 Tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts (about 12 oz.), cooked and shredded
3 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, diced
Salt and freshly ground black pepper to taste
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
2 tsp. hot sauce
2 Tbsp. Worcestershire sauce
1 cup tomato sauce
1 1/2 Tbsp. dark brown sugar
2 1/2 cups (about 10 oz.) shredded cheddar
Nutrition Facts (Per Serving)
Calories: 675
Protein: 45 grams
Carbs: 63 grams
Fat: 29 grams
Picture courtesy of Skinny Ms.
Make holidays meals easier by using your Crock Pot. Countless dishes can be slow-cooked, including entrées and desserts, and you can even use it to prepare a simple cornbread stuffing.
This one has minimal ingredients, so you can get it together in just a few minutes, and then your side dish will be ready to eat in a few hours.
Serves 10
Ingredients
2 Tbsp. extra-virgin olive oil
1 cup diced celery (about 6 stalks)
1 yellow onion, diced
6 cups cornbread crumbs
2 tsp. poultry seasoning
1/2 tsp. freshly ground black pepper
2 cups fat-free, low-sodium chicken broth (or vegetable broth)
Salt to taste
Nutrition Facts (Per Serving)
Calories: 171
Protein: 4 grams
Carbs: 26 grams
Fat: 6 grams
Picture courtesy of Naturally Ella
When you have leftover cornbread, repurpose it by making this fall panzanella salad. This whole recipe requires an 8” x 8” pan of cornbread, so you can prepare a bigger portion for another meal, then use the leftovers.
Or, prepare just half of this recipe for two servings of cornbread salad with spinach, sweet potato, and Brussels sprouts.
Serves 4
Ingredients
Cornbread:
1/2 cup whole-wheat pastry flour
1/2 cup cornmeal
1 tsp. baking powder
1/4 tsp. salt
2 large eggs
2 Tbsp. pure maple syrup
1/4 cup walnut oil (or melted butter)
1/2 cup milk
1 Tbsp. extra-virgin olive oil
2 tsp. chopped fresh rosemary (or 3/4 tsp. dried rosemary)
Roasted Veggies & Salad:
1 small sweet potato
1 1/2 cups Brussels sprouts, quartered
1/2 medium onion, diced
1 Tbsp. extra-virgin olive oil
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
3 cups fresh spinach
1 oz. blue cheese
Dressing:
2 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. brown mustard
1 Tbsp. pure maple syrup
Nutrition Facts (Per Serving)
Calories: 453
Protein: 13 grams
Carbs: 47 grams
Fat: 26 grams
Picture courtesy of Black Doctor
Add flavor and nutrition to cornbread at the same time by mixing in mashed sweet potatoes.
Aside from that, this Southern cornbread in a skillet is traditional with buttermilk, brown sugar, and honey. So you’re getting all the comfort food flavors you love, with the added benefit of complex carbs and fiber.
Serves 16
Ingredients
2 cups cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 cups mashed sweet potatoes
4 large eggs, room temp.
1 1/2 cups buttermilk
1/4 cup pure honey
1/2 cup butter, melted
Nutrition Facts (Per Serving)
Calories: 212
Protein: 5 grams
Carbs: 32 grams
Fat: 8 grams
Picture courtesy of One Green Planet
Cornbread doesn’t have to be a side dish. With refried beans, guacamole, and nacho cheese, this savory layer cake has enough flavor and nutrition to eat for lunch.
This vegan cornbread contains jalapenos and sun-dried tomatoes, so every component is packed with ingredients to love. Top it with sliced bell pepper, avocado, red onion, and fresh cilantro.
Serves 6
Ingredients
Jalapeno Lime Cornbread:
1 1/2 cups cornmeal
1/3 cup applesauce
1 Tbsp. chia seeds
3 Tbsp. water
1 cup unsweetened almond milk
1 Tbsp. apple cider vinegar
3 tsp. baking powder
1/2 tsp. salt
1/2 Tbsp. oil (more or less as needed)
2 Tbsp. diced jalapenos
2 Tbsp. sun-dried tomatoes, roughly chopped
2 Tbsp. pure maple syrup
Cake:
1/2 can (15 oz.) refried beans
3/4 cup guacamole
1/3 cup vegan nacho cheese
1/2 cup pizza sauce (more or less as needed)
1 avocado, sliced
1/2 bell pepper, sliced into rings
Nutrition Facts (Per Serving)
Calories: 386
Protein: 10 grams
Carbs: 53 grams
Fat: 17 grams
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