50+ Hearty Cornbread Dinner Recipes to Satisfy Your Taste Buds

Cornbread is a classic comfort food that has been a staple in kitchens for generations. Known for its moist, crumbly texture and slightly sweet flavor, cornbread makes a perfect accompaniment to a variety of meals.

But cornbread isn’t just for serving alongside soups and stews – it can also shine as the star of the show in a variety of dinner recipes.

Whether you prefer it as a savory side, a main dish, or a stuffed creation, cornbread offers endless possibilities for creativity in the kitchen.

In this blog article, we’ve rounded up over 50 cornbread dinner recipes that will take your meals to the next level.

From cornbread casseroles and skillet dishes to cornbread-stuffed vegetables and even cornbread salads, these recipes will satisfy your cravings and add a touch of Southern charm to your dining table.

So, grab your apron and get ready to explore the world of cornbread dinners!

50+ Hearty Cornbread Dinner Recipes to Satisfy Your Taste Buds

Cornbread is far more than just a side dish. Its versatility allows it to be transformed into countless delicious dinner recipes, from hearty casseroles to creative stuffed peppers.

With these 50+ cornbread dinner recipes, you can easily incorporate this beloved classic into your meals, making every bite a comforting and flavorful experience.

Whether you’re hosting a family dinner, planning a potluck, or simply looking for a new way to enjoy cornbread, these recipes are sure to impress and satisfy.

Embrace the delicious possibilities of cornbread tonight – your taste buds will thank you!

Cheddar and Jalapeño Cornbread

This savory cornbread recipe combines the rich flavors of sharp cheddar cheese and spicy jalapeños, creating a delightful contrast to the natural sweetness of cornbread. It’s perfect for adding some kick to your dinner table, whether paired with chili, soups, or grilled meats.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup melted butter
• 1 cup shredded sharp cheddar cheese
• 2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1 tbsp honey (optional, for a touch of sweetness)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined. Pour this wet mixture into the dry ingredients and stir until just combined.
4. Fold in the shredded cheddar cheese and chopped jalapeños. If you like a slightly sweet cornbread, drizzle in the honey.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool for a few minutes before slicing and serving.

This Cheddar and Jalapeño Cornbread brings a spicy twist to the classic cornbread, with the sharpness of cheddar and the heat of jalapeños complementing the cornbread’s sweetness. It’s a great addition to any hearty meal like chili, barbecued meats, or a comforting bowl of soup. The cheese adds a creamy texture while the jalapeños provide just enough heat to keep things interesting. Whether served as a side or enjoyed on its own, this cornbread is sure to be a crowd-pleaser.

Honey Butter Cornbread

For a rich, indulgent cornbread, this Honey Butter Cornbread recipe is a must-try. With the natural sweetness of honey and the richness of butter, this cornbread is perfect for serving alongside any savory dinner, adding a touch of sweetness that balances well with spicy or salty dishes.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1/4 cup honey
• 1/4 cup sour cream
• Extra butter and honey for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or a round cake pan.
2. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, eggs, melted butter, honey, and sour cream until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. While the cornbread is baking, melt some butter and stir in honey for a quick topping.
8. Once the cornbread is done, let it cool for a few minutes before serving with the honey butter drizzled on top.

This Honey Butter Cornbread is a perfect blend of sweet and savory, with the honey butter adding a luxurious touch to every bite. The honey balances out the natural flavor of the cornmeal, while the butter adds richness that makes this cornbread stand out. It pairs wonderfully with hearty stews, chili, and roast meats. For an extra touch, serve it warm with additional honey butter on the side. It’s the kind of cornbread that’s hard to resist, offering comfort and flavor in every bite.

Savory Bacon and Onion Cornbread

Bacon and onions bring a savory twist to traditional cornbread, making this version the perfect side for meat-heavy dinners like roast chicken, pork, or beef stew. The crispy bacon and sweet caramelized onions add depth of flavor, making each slice a savory delight.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 eggs
• 1/4 cup melted butter
• 6 slices bacon, cooked and crumbled
• 1 medium onion, finely chopped
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or cast-iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a skillet, cook the bacon until crispy, then remove and crumble it. In the same pan, sauté the chopped onion over medium heat until soft and caramelized (about 5-7 minutes).
4. In a separate bowl, whisk together the milk, eggs, and melted butter. Add this wet mixture to the dry ingredients and stir until just combined.
5. Fold in the crumbled bacon, caramelized onions, and black pepper.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake for 25-30 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool slightly before serving.

This Savory Bacon and Onion Cornbread takes a classic dish to the next level with the rich flavors of crispy bacon and sweet onions. The bacon adds a delightful crunch and a smoky flavor, while the onions provide a touch of sweetness that balances out the savory notes. This cornbread pairs excellently with comfort foods like soups, stews, or grilled meats. It’s the ideal side dish for family dinners and gatherings, offering a savory alternative to traditional cornbread that will leave everyone wanting more.

Spicy Chorizo and Cornbread Casserole

This Spicy Chorizo and Cornbread Casserole takes cornbread to the next level by incorporating flavorful chorizo, bell peppers, and a hint of spice. It’s a savory, satisfying dish that works as a hearty main course or a delicious side to accompany a variety of Mexican-inspired dishes or chili.

Ingredients:

• 1 box of cornbread mix (or homemade cornbread batter)
• 1/2 lb chorizo sausage, crumbled
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 1 can (14 oz) diced tomatoes with green chilies
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook the crumbled chorizo over medium heat, breaking it up as it cooks. Once browned, remove excess grease and set aside.
3. In the same skillet, sauté the bell peppers and onion until soft, about 5-7 minutes. Add the diced tomatoes and green chilies, cumin, paprika, salt, and pepper. Stir and let simmer for a few minutes.
4. Prepare the cornbread mix according to the package instructions, or make your favorite cornbread batter from scratch.
5. In the prepared baking dish, layer half of the cornbread batter, followed by the chorizo mixture, and then the shredded cheddar cheese. Top with the remaining cornbread batter.
6. Bake for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
7. Once done, remove from the oven and allow the casserole to cool for a few minutes before serving. Garnish with a dollop of sour cream, if desired.

The Spicy Chorizo and Cornbread Casserole is a bold and flavorful dish that combines the heartiness of cornbread with the spicy, savory kick of chorizo and fresh vegetables. The melted cheese adds a rich, creamy texture that complements the cornbread, making every bite satisfying. Whether enjoyed as a main dish or served alongside a comforting bowl of soup, this casserole is sure to become a crowd favorite at your dinner table. It’s perfect for casual family meals or even potluck gatherings where something hearty and unique is needed.

Garlic Herb Cornbread

Garlic Herb Cornbread brings a savory twist to traditional cornbread with a blend of garlic, parsley, and thyme. This aromatic cornbread pairs perfectly with roasted meats, stews, or as a savory snack on its own. The buttery, herb-infused flavor is sure to enhance any dinner spread.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 cup shredded Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a round cake pan.
2. In a medium bowl, combine the cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together the melted butter, milk, and eggs until smooth.
4. Add the garlic, parsley, thyme, and Parmesan cheese (if using) to the wet ingredients. Stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
6. Pour the batter into the prepared baking dish and smooth the top.
7. Bake for 25-30 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.
8. Allow to cool for a few minutes before slicing and serving.

Garlic Herb Cornbread is a fragrant and flavorful variation of the classic dish, with fresh herbs and garlic infusing each bite. The addition of Parmesan cheese gives the cornbread a savory depth, making it a perfect accompaniment to roasted chicken, pork, or beef. It’s also excellent when paired with a fresh salad or a comforting bowl of soup. With its aromatic herbs and buttery texture, this cornbread is sure to elevate any meal, offering a delicious twist on a traditional favorite.

Cornbread Stuffing with Sausage and Cranberries

This Cornbread Stuffing with Sausage and Cranberries brings together the best of both savory and sweet with a rich, flavorful stuffing that pairs perfectly with turkey or roast chicken. The cornbread acts as a base for the savory sausage and the sweet-tart pop of cranberries, creating a well-balanced dish that’s a perfect side for any festive dinner.

Ingredients:

• 1 batch of homemade cornbread (or 1 store-bought loaf)
• 1/2 lb sausage (Italian or breakfast sausage works well)
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1/2 cup dried cranberries
• 1/4 cup fresh parsley, chopped
• 2 tsp dried sage
• 1 tsp thyme
• 2 cups chicken broth
• 2 large eggs, beaten
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. If using homemade cornbread, prepare and bake the cornbread ahead of time. Once cooled, cut into cubes.
3. In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove from the skillet and set aside.
4. In the same skillet, sauté the onion and celery until softened, about 5 minutes. Add the sage and thyme, stirring for 1 more minute.
5. In a large bowl, combine the cornbread cubes, sausage, sautéed vegetables, dried cranberries, and fresh parsley. Add the chicken broth and beaten eggs, mixing gently to combine. Season with salt and pepper.
6. Transfer the stuffing mixture into the greased baking dish and bake for 30-35 minutes, until the top is golden brown and crispy.
7. Let the stuffing cool for a few minutes before serving.

Cornbread Stuffing with Sausage and Cranberries is a perfect balance of savory, sweet, and herby flavors that complement your main course beautifully. The cornbread provides a rich base, while the sausage brings a hearty, savory element. The cranberries add a burst of sweetness, making this stuffing a festive and comforting dish for any occasion. Whether served at Thanksgiving, Christmas, or alongside a roast dinner, this stuffing will be the star of the show, leaving guests asking for seconds.

Cheddar Jalapeño Cornbread

Cheddar Jalapeño Cornbread brings the perfect balance of heat and flavor with sharp cheddar cheese and the spicy kick of fresh jalapeños. The cornbread is soft, moist, and loaded with cheesy goodness, making it an ideal side dish for anything from BBQ to chili or soups. This spicy twist on a classic cornbread recipe is sure to impress guests at your next dinner gathering.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 cup shredded sharp cheddar cheese
• 2-3 jalapeños, finely chopped (seeds removed for less heat)
• 1/4 cup honey (optional for a touch of sweetness)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a round cake pan.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together the melted butter, buttermilk, and eggs.
4. Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
5. Fold in the shredded cheddar cheese and chopped jalapeños.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
8. Let cool slightly before slicing. Drizzle with honey for added sweetness, if desired.

Cheddar Jalapeño Cornbread is the perfect combination of cheesy indulgence and spicy heat. The addition of jalapeños adds just the right amount of kick, while the cheddar cheese creates a rich, savory base. It’s great served alongside BBQ, chili, or as a snack on its own. Whether you love a bit of spice or prefer to tone it down, this cornbread is sure to be a hit, bringing a bold twist to a classic dish.

Cornbread and Bacon Skillet

Cornbread and Bacon Skillet is a hearty, savory dish that combines the richness of cornbread with the irresistible crunch and flavor of crispy bacon. This one-pan meal is perfect for breakfast, brunch, or a casual dinner and can be customized with your favorite vegetables or cheese. It’s an easy and comforting meal that brings together two beloved comfort foods in one skillet.

Ingredients:

• 1 box of cornbread mix (or homemade cornbread batter)
• 1/2 lb bacon, chopped
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 2 large eggs
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Heat a cast-iron skillet over medium heat.
2. Add the chopped bacon to the skillet and cook until crispy. Remove the bacon and set aside, leaving some bacon grease in the skillet.
3. In the same skillet, sauté the chopped onion and bell pepper in the bacon grease until softened, about 5 minutes.
4. Prepare the cornbread batter according to package instructions or make your own from scratch. In a separate bowl, mix together the eggs and milk.
5. Fold the cooked bacon, sautéed onions, and peppers into the cornbread batter. Pour the mixture into the skillet over the vegetables.
6. Sprinkle the shredded cheddar cheese over the top of the batter.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.
8. Let it cool for a few minutes before slicing and serving.

Cornbread and Bacon Skillet is a rich, comforting dish that offers a perfect balance of savory flavors. The crispy bacon and sautéed vegetables add depth to the cornbread, while the melted cheddar cheese adds an irresistible layer of richness. This dish is a great way to enjoy cornbread with a twist, making it an ideal option for a filling breakfast or a delicious dinner. Whether served as a standalone dish or as a side to a bigger meal, it’s guaranteed to please everyone at the table.

Sweet Maple Cornbread

Sweet Maple Cornbread offers a perfect balance of savory and sweet, making it a versatile side for any meal. The rich maple syrup adds a natural sweetness that complements the buttery, moist texture of the cornbread. This version is perfect for a breakfast spread or as a side to roasted meats, chili, or stews.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup maple syrup
• 1/2 cup brown sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a round cake pan.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, buttermilk, eggs, maple syrup, brown sugar, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving.

Sweet Maple Cornbread is the perfect combination of sweet and savory, with the rich flavor of maple syrup enhancing the cornbread’s natural corn flavor. The touch of brown sugar and vanilla creates a moist, tender texture that’s ideal for pairing with a variety of dishes, from hearty chili to roasted meats or even a breakfast spread. This sweet cornbread brings a delightful twist to a classic and is sure to be a hit at any meal, offering a warm, comforting experience in every bite.

Bacon & Cheddar Cornbread Muffins

Bacon & Cheddar Cornbread Muffins combine the savory flavors of crispy bacon and sharp cheddar cheese in the form of a fluffy, buttery cornbread muffin. These individual servings are perfect for breakfast, lunch, or dinner, and they pair wonderfully with soups, stews, or even BBQ. The bacon adds a smoky crunch, while the cheese creates a rich, indulgent flavor, making these muffins a guaranteed crowd-pleaser.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 2 tbsp honey (optional for sweetness)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In a separate bowl, whisk the melted butter, buttermilk, and eggs together until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Gently fold in the shredded cheddar cheese and crumbled bacon.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool slightly before serving. Drizzle with honey for added sweetness if desired.

Bacon & Cheddar Cornbread Muffins are the perfect blend of savory flavors with a touch of sweetness if you choose to add honey. The crispy bacon brings a smoky richness, while the cheddar cheese melts beautifully throughout the cornbread for a rich, flavorful bite. These muffins are great as a quick breakfast or a side dish to complement any meal. Their individual serving size makes them ideal for easy eating, and their delicious flavor makes them a great addition to any gathering or family meal.

Garlic & Herb Cornbread

Garlic & Herb Cornbread is a savory twist on the traditional cornbread. With the addition of fresh garlic and aromatic herbs, this version enhances the flavor profile, making it perfect to pair with hearty stews, soups, or even grilled meats. It’s a flavorful, aromatic take on cornbread that will elevate your dinner table and impress your guests.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, melted
• 1 cup buttermilk
• 2 large eggs
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In another bowl, whisk together the melted butter, buttermilk, and eggs.
4. Stir in the minced garlic, fresh thyme, and rosemary to the wet ingredients.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Sprinkle the grated Parmesan cheese over the top (optional for a cheesy, extra flavorful finish).
8. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let the cornbread cool for a few minutes before slicing and serving.

Garlic & Herb Cornbread adds a new layer of flavor to the traditional recipe, with the fragrant combination of garlic, thyme, and rosemary providing an earthy and savory twist. The Parmesan cheese on top adds a rich, umami depth to the dish. This cornbread is a fantastic side dish for soups, stews, or even grilled meats, and it can easily stand on its own as a flavorful snack. It’s perfect for those who love savory flavors and are looking for a fresh take on classic cornbread.

Cornbread Stuffing with Sausage and Apples

Cornbread Stuffing with Sausage and Apples is a hearty, flavorful dish that blends the sweetness of apples, the richness of sausage, and the texture of cornbread to create a perfect side for Thanksgiving, holiday dinners, or any occasion that calls for a comforting, savory dish. The crumbled cornbread absorbs the flavors of the sausage and apples, creating a deliciously moist stuffing that’s a hit every time.

Ingredients:

• 1 batch of cornbread, crumbled (about 6 cups)
• 1 lb breakfast sausage (or pork sausage)
• 1 apple, peeled and chopped
• 1 small onion, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook the sausage over medium heat until browned and crumbled. Remove from the skillet and set aside.
3. In the same skillet, sauté the onion, celery, and garlic in the sausage drippings until softened, about 5 minutes.
4. Add the chopped apple and cook for an additional 2-3 minutes until tender.
5. In a large bowl, combine the crumbled cornbread, sausage, sautéed vegetables, and apple.
6. In a separate bowl, whisk together the chicken broth, eggs, sage, thyme, salt, and pepper.
7. Pour the liquid mixture over the cornbread mixture and stir until everything is well combined and moist.
8. Transfer the stuffing mixture into the prepared baking dish and spread it evenly.
9. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the top is golden and crispy.

Cornbread Stuffing with Sausage and Apples is a comforting, satisfying dish that combines the sweetness of apples and the savory richness of sausage with the buttery texture of cornbread. This dish is perfect for family gatherings or holiday meals, offering a delicious alternative to traditional bread stuffing. It’s hearty and flavorful, with just the right balance of savory, sweet, and aromatic flavors, making it a dish your guests will eagerly look forward to enjoying again and again.

Chili Cornbread Casserole

Chili Cornbread Casserole is a perfect one-pan meal that combines two classic comfort foods: chili and cornbread. This dish features a hearty, savory chili made with ground beef, beans, and spices, topped with a layer of fluffy cornbread. Baked together, the cornbread absorbs some of the chili’s rich flavors while providing a soft, golden crust. It’s a filling and flavorful dish that’s perfect for a cozy dinner or a crowd-pleasing potluck.

Ingredients:

• 1 lb ground beef
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 1 packet chili seasoning mix
• 1/2 cup water
• 1 batch of cornbread batter (use your favorite recipe or a cornbread mix)
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
3. Add the diced onion and sauté until softened, about 5 minutes.
4. Stir in the beans, diced tomatoes, chili seasoning mix, and water. Simmer for 10-15 minutes, allowing the flavors to meld together.
5. Pour the chili mixture into the prepared casserole dish and spread it evenly.
6. Prepare the cornbread batter according to your recipe or package instructions.
7. Pour the cornbread batter over the chili, spreading it out evenly.
8. If desired, sprinkle the shredded cheddar cheese over the top of the cornbread batter.
9. Bake for 25-30 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.
10. Let it cool for a few minutes before serving.

Chili Cornbread Casserole brings together two of the most comforting dishes into one hearty and delicious meal. The rich and flavorful chili pairs perfectly with the soft, golden cornbread topping. Each bite offers a perfect combination of savory chili and tender cornbread, making it an ideal choice for a cozy weeknight dinner or a casual gathering. This dish is sure to become a family favorite, offering both warmth and satisfaction in every bite.

Skillet Cornbread with Jalapeños and Cheddar

Skillet Cornbread with Jalapeños and Cheddar brings a spicy and cheesy twist to the classic cornbread recipe. The heat from the fresh jalapeños and the melt-in-your-mouth cheddar cheese create a flavor-packed cornbread that’s perfect for serving alongside BBQ, chili, or even just as a snack. The skillet adds a crispy, golden crust, while the interior remains soft and moist with pockets of gooey cheese and spicy jalapeño heat.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 cup shredded cheddar cheese
• 2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1 tbsp olive oil (for greasing the skillet)

Instructions:

1. Preheat your oven to 400°F (200°C). Heat a cast-iron skillet with olive oil in the oven while it heats.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, buttermilk, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the shredded cheddar cheese and chopped jalapeños.
6. Carefully remove the hot skillet from the oven and pour the batter into the skillet. Spread it evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool for a few minutes before slicing and serving.

Skillet Cornbread with Jalapeños and Cheddar is a flavorful and spicy variation of the traditional cornbread recipe. The heat from the jalapeños adds a vibrant kick, while the melted cheddar brings richness and depth. The cast-iron skillet ensures a crispy golden crust, while the interior remains moist and tender. This cornbread is a perfect side dish to pair with BBQ, chili, or grilled meats, or even enjoyed on its own as a savory snack. It’s sure to be a hit for those who love a little heat and lots of flavor in their cornbread.

Cornbread-Stuffed Bell Peppers

Cornbread-Stuffed Bell Peppers is a creative and healthy twist on traditional stuffed peppers. The bell peppers are filled with a savory mixture of crumbled cornbread, vegetables, and spices, then baked until tender. This dish is perfect as a main course for a light dinner or as a fun, flavorful side to your meal. The sweetness of the bell peppers complements the savory cornbread stuffing, creating a delightful and satisfying combination.

Ingredients:

• 4 large bell peppers (any color)
• 2 cups cornbread, crumbled (either leftover or fresh)
• 1/2 cup diced onion
• 1/2 cup diced tomatoes
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or your preference)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup chicken broth (or vegetable broth)

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. Heat olive oil in a pan over medium heat. Add the diced onion and sauté for 5 minutes until softened.
3. Stir in the diced tomatoes and corn kernels, cooking for an additional 3 minutes. Season with cumin, smoked paprika, salt, and pepper.
4. In a large bowl, combine the crumbled cornbread with the sautéed vegetable mixture. Add chicken broth and stir until the mixture is moist but not too wet.
5. Stuff the bell peppers with the cornbread mixture, pressing down gently to pack the filling in.
6. Place the stuffed peppers in a baking dish and sprinkle the tops with shredded cheese.
7. Pour the chicken broth into the bottom of the baking dish, cover with aluminum foil, and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Cornbread-Stuffed Bell Peppers are a creative and flavorful way to enjoy cornbread in a new form. The sweetness of the peppers complements the savory stuffing made from cornbread, tomatoes, and corn, while the spices add depth and warmth. Topped with melted cheese, this dish is both satisfying and healthy, offering a balanced mix of vegetables and grains. It’s a great option for a light dinner or as a unique side dish for a larger meal, and it’s sure to be enjoyed by both kids and adults alike.

Note: More recipes are coming soon!