Best 12 Savory Cornbread Recipes

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**Savor the Deliciousness of Savory Cornbread: A Culinary Journey of Flavor and Tradition**

Indulge in the delightful world of savory cornbread, a delectable dish that tantalizes taste buds with its unique blend of flavors and textures. Originating from the Southern United States, this versatile bread has captured hearts and palates across the globe. Embark on a culinary adventure as we unveil a collection of savory cornbread recipes that showcase the dish's versatility and郷土料理. From classic Southern-style cornbread to creative twists with cheese, vegetables, and herbs, these recipes promise an explosion of flavors in every bite. Whether you prefer a crispy crust or a moist and tender interior, our selection caters to diverse preferences. Join us on this savory journey as we explore the art of crafting this beloved dish and discover how simple ingredients can transform into a culinary masterpiece.

Here are our top 12 tried and tested recipes!

SAVORY CORNBREAD STUFFING



Savory Cornbread Stuffing image

I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.

Provided by Martha Rose Shulman

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 cup yellow cornmeal, preferably organic stone ground
1/2 cup all purpose flour or whole wheat flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup plain low-fat yogurt or buttermilk
1/2 cup milk
1 tablespoon mild honey
2 to 3 tablespoons unsalted butter (to taste)
2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
1 large onion, finely chopped
Salt to taste
4 stalks celery, cut in small dice
4 garlic cloves, minced
2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper
A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
1/2 cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Steps:

  • Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
  • Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
  • Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
  • Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
  • Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams

SAVORY ONION CORNBREAD



Savory Onion Cornbread image

My corn bread is sweet and spicy, thanks to hot pepper sauce. Serve it with chili after caroling to warm everyone up!

Provided by Taste of Home

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1 medium sweet onion, chopped
1/4 cup butter
1 large egg
1 cup cream-style corn
1/3 cup whole milk
2 drops hot pepper sauce
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dill weed

Steps:

  • In a small skillet, saute onion in butter until tender; set aside. In a bowl, combine egg, corn, milk and hot pepper sauce; stir in muffin mix just until moistened. Pour into a greased 8-in. square baking pan. , Combine sour cream, 1/2 cup cheese, salt, dill and sauteed onion; spoon over batter. Sprinkle with remaining cheese. Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm.

Nutrition Facts : Calories 291 calories, Fat 17g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.

SAVORY CORNBREAD DRESSING



Savory Cornbread Dressing image

Nothing gets the family hanging around like the aroma of this savory dressing baking alongside the turkey. Drizzled with hot gravy, it tastes even better than it smells. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (9 cups).

Number Of Ingredients 9

2-1/2 cups chopped celery
1-1/4 cups chopped onions
10 tablespoons butter
7-1/2 cups coarsely crumbled cornbread
2-1/2 cups soft bread crumbs
4 teaspoons rubbed sage
4 teaspoons poultry seasoning
2 large eggs, lightly beaten
1-1/3 cups chicken broth

Steps:

  • In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix., Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.

Nutrition Facts : Calories 277 calories, Fat 12g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 683mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SWEET AND SAVORY CORNBREAD COOKIES



Sweet and Savory Cornbread Cookies image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 8 to 9 cookies

Number Of Ingredients 6

One 8.5-ounce box corn muffin mix, plus ingredients called for on the box
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapenos
2 tablespoons all-purpose flour
1 tablespoon honey
About 1 teaspoon Mexican chile lime seasoning, such as Tajin

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
  • Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

SAVORY CHEDDAR ZUCCHINI CORNBREAD



Savory Cheddar Zucchini Cornbread image

Make and share this Savory Cheddar Zucchini Cornbread recipe from Food.com.

Provided by Debbwl

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups zucchini, coarsely chopped
1 cup milk
1/2 cup onion, chopped
2 eggs
1/4 cup butter, melted and cooled
1 1/4 cups cornmeal
1 cup whole wheat flour or 1 cup all-purpose flour
1 tablespoon dried dill
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese, shredded

Steps:

  • Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
  • Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  • Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
  • Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.

BALKAN-STYLE SAVORY CORNBREAD



Balkan-Style Savory Cornbread image

Savory, salty, and tangy, this cornbread is great for breakfast, lunch, or a snack. The recipe is a mashup of Bulgarian banitsa and Bosnian razljevak. Serve warm, topped with plain yogurt or eat it by its lonesome self. If you love sweet cornbread, this probably isn't your cup of tea.

Provided by jmerar

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 12

Number Of Ingredients 12

1 tablespoon butter
2 tablespoons cornmeal for dusting
1 cup all-purpose flour
½ cup semolina flour
½ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
4 cups chopped fresh spinach
3 cups buttermilk
1 cup brine-packed feta cheese, crumbled
4 eggs, lightly beaten
⅔ cup vegetable oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter 9x13-inch baking pan; sprinkle 2 tablespoons cornmeal on bottom.
  • Sift all-purpose flour, semolina flour, 1/2 cup cornmeal, baking powder, and salt together in a bowl. Whisk spinach, buttermilk, feta cheese, eggs, and vegetable oil together in a separate large bowl. Stir flour mixture into spinach mixture just until pourable batter forms. Pour batter into prepared baking pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 17.2 g, Cholesterol 78.1 mg, Fat 18.3 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 519 mg, Sugar 3.7 g

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN



Savory Cornbread Muffins With Jalapeños and Corn image

Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.

Provided by Martha Rose Shulman

Categories     quick, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 13

1 cup yellow cornmeal, preferably organic stone-ground
1 cup whole-wheat flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
2 eggs
1 1/2 cups buttermilk
1/4 cup canola oil
1 tablespoon honey
1 cup corn kernels
2 tablespoons minced jalapeños
1/2 cup grated Cheddar or Monterey Jack (optional)

Steps:

  • Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
  • Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams

SWEET AND SAVORY CORNBREAD COOKIES



Sweet and Savory Cornbread Cookies image

You just have to try these fun and flavorful sweet and savory cornbread cookies. They are buttery, moist, sweet, and slightly spicy. Serve warm.

Provided by Culinary Envy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 12

Number Of Ingredients 9

1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapeno peppers
2 tablespoons all-purpose flour
1 tablespoon honey
¼ teaspoon onion powder
1 teaspoon Mexican chile lime seasoning (such as Trader Joe's® Chile Lime Seasoning Blend)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Stir muffin mix, milk, and egg together in a large bowl until well combined. Add butter, jalapenos, flour, honey, and onion powder; mix until batter is uniform.
  • Portion batter onto the prepared baking sheet using a medium cookie scoop, 1 1/2 inches apart. Sprinkle chile powder over cookies.
  • Bake in the preheated oven until puffed, light golden on top, and golden brown underneath, 10 to 12 minutes.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 17.1 g, Cholesterol 24.2 mg, Fat 6 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2.7 g, Sodium 250.3 mg, Sugar 2 g

SAVORY PUMPKIN CORNBREAD



Savory Pumpkin Cornbread image

Made with pumpkin, this herbal cornbread reminds me of cornbread stuffing.

Provided by sueb

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 14

cooking spray
1 cup pumpkin puree
3 eggs
½ cup milk
⅓ cup vegetable oil
2 tablespoons honey
1 ½ cups all-purpose flour
1 ½ cups cornmeal
4 teaspoons baking powder
2 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon garlic powder
1 ½ cups chopped onion
1 ½ cups chopped celery

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Mix pumpkin puree, eggs, milk, vegetable oil, and honey together in a small bowl.
  • Combine flour, cornmeal, baking powder, poultry seasoning, salt, and garlic powder in a large bowl. Pour in pumpkin mixture; stir until well blended. Fold in onion and celery. Spread batter in the greased baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool briefly before slicing, about 10 minutes.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 31.7 g, Cholesterol 47.3 mg, Fat 8.4 g, Fiber 2.7 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 445.9 mg, Sugar 5.4 g

RAINBOW TROUT & SAVORY CORNBREAD STUFFING



Rainbow Trout & Savory Cornbread Stuffing image

Make and share this Rainbow Trout & Savory Cornbread Stuffing recipe from Food.com.

Provided by Danny Beason

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 20

4 whole rainbow trout (boneless)
1 small yellow onion (diced)
1/2 cup celery (diced)
2 tablespoons butter (melted)
1 egg (beaten)
1/2 cup chicken stock or 1/2 cup fish stock
1/2 cup milk
1 cup cornbread (cut into small cubes)
1 cup fresh breadcrumb
1 tablespoon fresh sage
1 granny smith apple (peeled, cored and diced)
1 tablespoon butter
1 tablespoon peeled shallot (minced)
1 tablespoon lemon juice
1/4 cup white wine
1/2 cup chicken stock
2 teaspoons dried sage or 2 tablespoons fresh sage, chopped
3/4 cup apple cider
1/2 cup heavy cream
3 tablespoons butter (cold & cut into cubes)

Steps:

  • Saute onion and celery in butter.
  • Cool.
  • In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
  • Salt& pepper to taste.
  • Mix well.
  • Add beaten egg and chicken stock.
  • Mix well.
  • Add enough milk to moisten stuffing.
  • Blend in apple& sage.
  • Place trout skin side down and open on a sheet pan.
  • Divide stuffing among the four, placing stuffing on one side.
  • Fold half of trout over stuffing (put fish back together).
  • Sauce:.
  • Melt butter in small saute pan.
  • Add shallots.
  • Cook 1 minute until softened.
  • Add lemon juice, then white wine.
  • Reduce to about 2 tablespoons.
  • Add chicken stock.
  • Reduce to half.
  • Add apple cider.
  • Reduce to half.
  • Add heavy cream and sage.
  • Reduce to half.
  • Just prior to serving, drop butter cubes into pan and swirl pan until melted.
  • Do not allow sauce to go above a simmer at this point.
  • Lightly dredge trout in flour or Wondra.
  • Pan sear each side in clarified butter or canola oil until golden brown.
  • Turn.
  • Place in oven for 8-12 minutes to finish.

CORNBREAD PUDDLE CAKES W/ SAVORY GINGERSNAP GRAVY



Cornbread Puddle Cakes w/ Savory Gingersnap Gravy image

Gingersnap gravy? Brilliant... and tasty! Fancy enough for a dinner party, delicious enough to sneak in the middle of the night.

Provided by Jackie Mento

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 24

CORNBREAD PUDDLE CAKE
1 can(s) creamed corn, 14.75 oz
3/4 c heavy cream
1 c evaporated milk
1 c cornmeal (i like yellow because it's pretty)
2 Tbsp sugar
1 tsp salt
4 eggs, separated
2 Tbsp butter, softened to butter the baking dishes
GINGERSNAP GRAVY
MIX THE SEASONING MIX FIRST
1/4 tsp black pepper
1/8 tsp white pepper
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp thyme, dried
1/4 tsp sage, dried
1/8 tsp cumin
NOW MAKE THE GRAVY
3 Tbsp butter, (2 tbl to saute and 1 tbl to finish gravy)
1/2 c red onions, chopped finely
1 tsp garlic, minced
3 c chicken stock, 2 of the 14.5 oz cans
12 gingersnap cookies

Steps:

  • 1. Preheat oven to 425 degrees. Heat heavy cream, evaporated milk, creamed corn, sugar, cornmeal and salt till thoroughly combined in a medium sized heavy saucepan, stirring frequently, then simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool for 5 minutes, stirring occasionally, then whisk in egg yolks.
  • 2. Beat egg whites until soft peaks form. Whisk gently into cornmeal mixture.
  • 3. Spread mixture evenly in 6 to 8 generously buttered 7 oz ramekins. Bake for 15 to 20 minutes. Be careful not to over bake. You want the middle to be very moist, but not runny. NOTE: I needed 8 portions for my dinner party but you can easily fill only 6 of the 7 oz ramekins. The puddle cakes rise some and will deflate a little after baking.
  • 4. While the puddle cakes are baking, combine your spices for the seasoning mix and set aside. Saute the onions and garlic in 2 T of the butter until softened but not browned, then add the seasoning mix and saute to blend.
  • 5. Add 3 cups of chicken stock, boiling to reduce to approximately 2 cups NOTE: Reduce the broth so you will have more of an intensified chicken broth. The time for this will vary - for my range this took about 15 minutes, uncovered. Add the crumbled gingersnaps and heat until softened, then whisk to blend. Whisk in the remaining 1 T of butter. NOTE: When you taste this gravy on its own you are going to think it is really spicy (great on mashed potatoes!) but when you taste it with the delicate flavor of the puddle cakes they complement each other well. Two of my sisters who do not like spicy foods at all even enjoyed them together.
  • 6. Let the puddle cakes cool briefly and then serve either in the baking dish or run a knife around the rim and gently remove. Serve with a generous dollop of gingersnap gravy. Because of the creamy texture of the souffles paired with the gravy this dish goes very well with any simply prepared grilled meat. And if you have any leftover souffles serve with a spicy dish of chili topped with all the fixings! Boo Yah!

SAVORY CORNBREAD



SAVORY CORNBREAD image

Categories     Bread     Side     Bake     Picnic     Thanksgiving     Vegetarian     Quick & Easy     Corn     Fall     Winter     Potluck

Yield 14 muffins

Number Of Ingredients 11

2 c. corn meal
3/4 c flour
1 c. milk
2 eggs
1 can creamed corn
3 jalapeños (optional)
3/4 c shredded cheddar cheese (optional)
1 stick butter (melted)
1.5 tsp salt
2 tsp baking powder
.5 tsp baking soda

Steps:

  • Preheat oven to 450. Mix all dry ingredients in a bowl Mix creamed corn, butter, eggs, milk into bowl with dry ingredients. Dice jalapeños and add to mixture. Add cheese, stir. Pour into med muffin pan. Bake for 15 minutes.

Tips:

  • Choose the right cornmeal: For the best flavor and texture, use a medium-grind cornmeal. Avoid using fine-grind cornmeal, as it will make your cornbread too dense.
  • Use buttermilk: Buttermilk helps to make cornbread moist and tender. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • Don't overmix the batter: Overmixing the batter will make your cornbread tough. Mix the batter just until the ingredients are combined.
  • Bake the cornbread in a hot oven: A hot oven will help to create a crispy crust and a light and fluffy interior.
  • Let the cornbread cool before serving: This will help the cornbread to set and make it easier to slice.

Conclusion:

Savory cornbread is a delicious and versatile dish that can be served as a side dish, a main course, or a snack. It's perfect for potlucks, picnics, and holiday gatherings. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

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