13 of Mom’s Best Cornbread Recipes
Warm hearts and make memories when you serve up slices of comforting cornbread just like Mom and Grandma used to make. It’s easy with these homey cornbread recipes.
The tattered recipe card for this corn bread proves it’s been a family favorite for years. It’s my daughter’s top request. —Judy Sellgren, Grand Rapids, Michigan
On this westernmost ridge of the Appalachians, we get abundant rain and sunshine, which allows our children to grow a super-sweet corn crop. With staggered plantings, there is enough to eat from mid-July through August, plus plenty to freeze for the long winter. This corn bread is just one way we use some of the bounty! —Anne Wiehler, Farmington, Pennsylvania
Nothing says Southern cooking like crisp corn bread made in a cast iron skillet. I use a very old skillet that belonged to my great-aunt. It will be passed on for generations. —Geordyth Sullivan, Cutler Bay, Florida
It’s a pleasure to serve this moist cornbread to family and guests. Honey gives it a slightly sweet taste. Most people find it’s difficult to eat just one piece. -Adeline Piscitelli, Sayreville, New Jersey
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this corn bread with chili. —Donna Hypes, Ramona, California
If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today, I experiment a lot with recipes, just like my grandma and mom did, and that’s how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin
My husband doesn’t like traditional Texas corn bread, so I came up with this recipe. This is the only kind he’ll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. —Angie Price, Bradford, Tennessee
This recipe was one of my mother’s favorites. The flavors call to mind the taste of corn bread stuffing! —Shirley Smith, Yorba Linda, California
During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries–coated in flour–can be used in place of the cranberries.
I put a wonderful twist on my grandma’s classic corn bread. The teachers at my kids’ school thought it was sensational. Any extra of the flavored butter can be kept in the refrigerator for about a week, and used in other great recipes or on seeded toast.—Elizabeth Charpiot, Santa Rosa, California
Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!—Mary Lisa Speer, Palm Beach, Florida