Cornbread Serving Suggestions<\/h2>\n
Since this cornbread is somewhat sweet, I love to serve it with spicy stews or chilis for contrast.<\/p>\n
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Homemade Vegetarian Chili<\/a><\/li>\n
Spicy Black Bean Soup<\/a><\/li>\n
Pinto Posole<\/a><\/li>\n
Mexican Quinoa Stew<\/a><\/li>\n<\/ul>\n
Another option? Serve cornbread with crisp, tangy salads.<\/p>\n
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Arugula and Wild Rice Salad with Zippy Lemon Dressing<\/a><\/li>\n
Fresh Black Bean Salad<\/a><\/li>\n
Favorite Broccoli Salad<\/a><\/li>\n<\/ul>\n
What are your favorite cornbread accompaniments?<\/p>\n
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Cornbread Variations<\/h2>\n
I’ll never tire of “basic” skillet cornbread, but here are some fun ways to change it up.<\/p>\n
Add blueberries, chopped cherries or strawberries, or even cranberries.<\/h3>\n
Add up to 1 1\/2 cups fresh fruit to the batter with the melted butter. You can see how that turns out in my Cranberry Maple Skillet Cornbread recipe<\/a>.<\/p>\n
Or, make it cheesy.<\/h3>\n
Stir in 1 cup shredded cheddar cheese or other aged cheese. I added cheese, corn and peppers to my Brown Butter, Honey and Jalapeño Skillet Cornbread<\/a> recipe.<\/p>\n
Make it extra-savory with fresh corn or peppers.<\/h3>\n
Add any of the following to the hot butter and stir it around before proceeding: 1 large corn on the cob, shucked (or ¾ cup defrosted frozen corn kernels), and\/or 1 finely chopped red or orange bell pepper, and\/or 2 medium jalapeños, ribs removed and finely chopped.<\/p>\n
Make cornbread muffins.<\/h3>\n
I haven’t tried this one, but I’m confident it will work. Once the butter is mixed into the batter, fill each of 12 muffin cups no more than two-thirds full (you may have enough for more than 12 muffins). Bake at 350 until the bread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs. I’d start checking them around 15 minutes.<\/p>\n
Watch How to Make Cornbread<\/h3>\n\n
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Skillet Cornbread Notes<\/h2>\n
This section contains affiliate links, which means that I’ll earn a small commission if you purchase through these links (at no cost to you).<\/em><\/p>\n
I baked my cornbread in my 12″ Lodge cast iron skillet<\/a>, which is a workhorse in my kitchen.<\/strong> I love cast iron because it’s non-toxic, retains heat like no other, and with proper care, will last a lifetime or more. Fair warning, it’s also very heavy at this size! I like the idea of this 12″ two-handled skillet<\/a> better than my own (it’s also $10 less, at time of writing).<\/p>\n
If you don’t have a suitable skillet, try any of the following:<\/strong><\/p>\n
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8-inch square baking dish with tall sides<\/li>\n
10-inch square baking dish<\/li>\n
9 by 13-inch baking dish<\/li>\n<\/ul>\n
Ideally, follow the instructions and melt the butter in your baking vessel in the oven.<\/strong> The browned butter flavor is really nice, and the hot sides of the baker will help yield crisp edges.<\/p>\n
If you don’t want to bother with the browned butter step, your cornbread will still turn out really well.<\/strong> Just melt the butter in the microwave or in a pot on the stove, and proceed as written.<\/p>\n
Baking times will vary slightly depending on your selection.<\/strong> Bake at the temperature specified in the recipe, until the cornbread is brown around the edge, springy to the touch, and a toothpick inserted in the center comes out clean with just a few crumbs. This could take more or less time depending on the size difference (the 9 by 13-inch option would likely be done sooner than a 12-inch skillet).<\/p>\n
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Please let me know how your cornbread turns out in the comments!<\/strong> I love hearing from you.<\/p>\n
If you’re looking for more simple baking projects,<\/strong> check out these recipes<\/a>. Most are stirred together by hand (no mixer required) and made with basic, wholesome ingredients.<\/p>\n
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Cornbread Variations<\/h2>\nI’ll never tire of “basic” skillet cornbread, but here are some fun ways to change it up.<\/p>\n