13 Butter-Ready Bread Recipes for Your Thanksgiving Table

Thanksgiving is basically the Starch family reunion. Everyone’s accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal. 
But between a showstopping turkey and all those dreamy side dishes, the bread&m…

Thanksgiving is basically the Starch family reunion. Everyone's accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal. 

But between a showstopping turkey and all those dreamy side dishes, the bread—the root of this family tree—often gets pushed aside for another scoop of something more traditionally "festive." 

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Skillet Cornbread with Chipotle Honey Butter.

Oh my gosh. This might be the best skillet cornbread of my life.  It’s fluffy and sort of sweet and crunchy at the edges and everything I want cornbread to be. One of my favorite ways to surprise Eddie is by making cornbread to go with a meal. HE LOVES IT. I mean, loves love […]

The post Skillet Cornbread with Chipotle Honey Butter. appeared first on How Sweet Eats.

Oh my gosh. This might be the best skillet cornbread of my life. 

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

It’s fluffy and sort of sweet and crunchy at the edges and everything I want cornbread to be.

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

One of my favorite ways to surprise Eddie is by making cornbread to go with a meal. HE LOVES IT. I mean, loves love loves it. Like, loves it to a point that when we had a chili bar for Max’s first birthday, I ordered two pans of cornbread from a local restaurant and Eddie called and changed the order to FOUR pans.

That’s cornbread dedication.

Also, I was right. It was too much cornbread.

But it was delicious while it lasted! 

chipotle honey butter

So THIS cornbread. It’s so delicious and has texture and tastes almost like cake. Cornbread cake!

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

I’ve made plenty of cornbreads here on the blog before, but it’s been so long and I’ve never made the bread just in the skillet. I LOVE how this turned out. It’s thick and fluffy, the edges are crisp and it has the nicest crumb. I based mine on this recipe which calls for using a 10 inch skillet, but I used a 12 inch and it still works great- it’s just a little thinner.

There is loads of flavor – I used sweet corn kernels over creamed corn. And plain greek yogurt! It gives it such a tender bite.

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

Oh wait, the butter!

I’ve made lots of compound butters over the years (there are four amazing ones in The Pretty Dish too!) and they are something I love to have on hand. That’s why they are so delish to make – you will probably have extra, can stick it in the fridge and use it SO many different ways.

P.S. this chipotle honey butter is amazing on sweet potatoes. Just sayin’. 

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

For the butter, I like to add honey and adobo sauce from a can of chipotles. I add one (or even just a half) or a diced chipotle pepper, trying to somewhere discard as many seeds as I can. Because seeds are sneaky and definitely hide in the adobo sauce and that makes it spicy! 

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

Now doesn’t this just look like the perfect weekend treat? Make a pan now and you can enjoy it!

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

Skillet Cornbread with Chipotle Honey Butter

Skillet Cornbread with Chipotle Honey Butter

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

  • 1 ¼ cups all purpose flour
  • 1 ½ cups finely ground cornbread
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅔ cup sugar
  • ¾ cup unsalted butter, (at room temperature)
  • 4 large eggs, (lightly beaten)
  • 1 cups sweet corn, (fresh or frozen is fine)
  • 1/3 cup plain greek yogurt or sour cream

chipotle honey butter

  • ½ cup unsalted butter, (softened)
  • 1 tablespoon honey
  • ½ to 1 chipotle pepper in adobo, (diced and some seeds discarded)
  • 2 teaspoons adobo sauce from a can of chipotles
  • pinch of cinnamon
  • pinch of salt
  1. Preheat the oven to 400 degrees F. Place a cast iron skillet in the oven while you prep the batter.
  2. In a large bowl, whisk together the flour, cornbread, baking powder and salt.
  3. In a small bowl, stir together the softened butter and sugar with a wooden spoon until combined, so it’s almost like the texture of sand. (Most of the sugar will be absorbed by the butter!)
  4. Add the eggs, corn and yogurt to the butter mixture. Whisk until combined (it won’t be smooth). Add the wet ingredients to the dry and mix until they are just incorporated. Don’t overmix!
  5. Remove the skillet from the oven and pour the batter into the center. It will mostly stay in the center and you can use a spatula to slightly smooth it out and spread it to the sides, but don’t overdo it.
  6. Bake the cornbread until golden and set in the center, about 35 to 45 minutes. Let cool slightly before serving with the chipotle honey butter!

chipotle honey butter

  1. Stir together all ingredients until combined. This stays great in the fridge for a week.

slightly adapted from bon appetit

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

That butter swirl though.

The post Skillet Cornbread with Chipotle Honey Butter. appeared first on How Sweet Eats.

White Chicken Chili Cornbread Skillet.

Comfort food season calls for chicken chili cornbread pie. Don’t you think? It’s like the ULTIMATE comfort food, what with two comfort foods (hello chili… and cornbread) built into one.  This is one of those dishes that never turns out pretty but it tastes fantastic. You want a second bowl, there’s a fight over the […]

The post White Chicken Chili Cornbread Skillet. appeared first on How Sweet Eats.

Comfort food season calls for chicken chili cornbread pie.

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

Don’t you think? It’s like the ULTIMATE comfort food, what with two comfort foods (hello chili… and cornbread) built into one. 

This is one of those dishes that never turns out pretty but it tastes fantastic. You want a second bowl, there’s a fight over the leftovers and you start thinking about just how soon you can make the dish again. YEP it’s one of those. 

green chile cornbread

If you haven’t made the white chicken corn chili/chowder in The Pretty Dish yet, well, you must! It’s such a great recipe, especially in September and October as corn season comes to a close. It’s a soup that isn’t very heavy so it works great on days when it still reaches 90 degrees, like today. 

(BUT WHY?!)

My favorite thing to serve with it is the herb feta cornbread which is also in The Pretty Dish. And that combination is one of my favorite things to make, so I figured… why not combine them!

the start of cornbread chili pie

The whole point of this ramble is that I took the base of that recipe and turned it into the base of this skillet! Oh my gosh. It’s GOOD.

Eddie loves dishes like this so obviously I love to make them. It’s kind of an inside-out version of my tamale pie. Oh and waaaay back in the day I did this cornbread-leftover-chili bake thing

Pretty sure that’s when I used to take my dishes outside and photograph them over the green grass. So you could see the green grass. You know. Maybe photographed on a diagonal. Because WOW.

That was fun. 

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

ANYWAY.

This cornbread chili pie skillet thing. 

You make the base of your chili in a big oven-safe skillet. Top it with green chile cornbread. Bake it so the chili is hot and bubbly and the bread is soft and fluffy. Serve a big scoop of it with extra corn if you’d like, some plain greek yogurt or sour cream, a bunch of herbs and even a spritz of line. 

Basically be the happiest person at dinner, ever.

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

It’s soul-warming! A hug in a bowl! All that cliche phrases I love to use with comfort food. Yes, it’s all of those. 

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

Chicken Chili Cornbread Pie

White Chicken Chile Cornbread Pie

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It’s loaded with flavor.

chili layer

  • 2 tablespoons olive oil
  • 1 sweet onion, (diced)
  • 2 garlic cloves, (minced)
  • 1 (4 ounce) can diced green chiles
  • 1 cup cooked, (shredded chicken)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (14 ounce) can cannellini beans, (drained and rinsed)
  • 1 cup corn, ((fresh cut, frozen, etc))
  • 1 ½ to 2 cups low-sodium chicken stock

cornbread layer

  • 1 cup fine ground cornmeal
  • 1 cup all-purpose or whole wheat pastry flour
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 (4 ounccan diced green chiles
  • 1/2 cup unsalted butter, (melted)

for serving

  • plain greek yogurt or sour cream
  • fresh cilantro
  • fresh chives
  • fresh scallions
  • corn
  • lime wedges
  1. Preheat the oven to 350 degrees F.
  2. Heat a large skillet over medium-low heat and add the olive oil. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 5 minutes. Stir in the diced green chiles and shredded chicken. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture. Stir in the cannellini beans, corn and 1 ½ cups chicken stock. You don’t want the chili layer to appear soupy, but if it looks dry, add the other ½ cup of chicken stock. Taste the soup later and add more salt and pepper if needed. Reduce the heat to low while you make the cornbread layer.
  3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt. In a smaller bowl, stir together the eggs and milk. Pour the egg mixture into the dry ingredients, stirring until just almost combined. Stir in the green chiles. Stir in the melted butter until combined.
  4. Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly.
  5. Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set right above the chili – sometimes it needs a few extra minutes to cook through!
  6. Serve with sour cream/greek yogurt, fresh cilantro, chives, scallions and limes for spritzing.

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

It’s like cornbread pie therapy.

The post White Chicken Chili Cornbread Skillet. appeared first on How Sweet Eats.

Easy Vegan Cornbread

You may not have thought cornbread was life changing…until now. This tender, moist vegan cornbread tastes the Jiffy box, but 100 times tastier. Did you know cornbread can be life changing? This vegan cornbread is the moistest, fluffiest, thickest recipe we’ve made, with the best sweet-savory tang. How Alex and I have lived this long without a go-to cornbread recipe, I’m not sure. But here’s our new standard, brought to you by the magic of cornmeal and coconut oil. It’s all the nostalgia of sneaking licks of the Jiffy corn muffin mix spoon, without the processed part. It’s a short list of ingredients—and 100% plant-based too. So what are you waiting for? Here are all the secrets to never needing the Jiffy box…again. What makes this the best vegan cornbread? Back 100 years or so, my sister and I would take turns sneaking bites from the Jiffy corn mix bowl. I’m pretty certain she once made herself a bowl of the batter to eat as a snack, with no intention of baking. There’s something about that batter: savory sweet, oddly tangy from the baking soda, and a little salty. As Alex and I were testing out this vegan cornbread recipe, […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

You may not have thought cornbread was life changing…until now. This tender, moist vegan cornbread tastes the Jiffy box, but 100 times tastier.

Vegan cornbread

Did you know cornbread can be life changing? This vegan cornbread is the moistest, fluffiest, thickest recipe we’ve made, with the best sweet-savory tang. How Alex and I have lived this long without a go-to cornbread recipe, I’m not sure. But here’s our new standard, brought to you by the magic of cornmeal and coconut oil. It’s all the nostalgia of sneaking licks of the Jiffy corn muffin mix spoon, without the processed part. It’s a short list of ingredients—and 100% plant-based too. So what are you waiting for? Here are all the secrets to never needing the Jiffy box…again.

Best vegan cornbread

What makes this the best vegan cornbread?

Back 100 years or so, my sister and I would take turns sneaking bites from the Jiffy corn mix bowl. I’m pretty certain she once made herself a bowl of the batter to eat as a snack, with no intention of baking. There’s something about that batter: savory sweet, oddly tangy from the baking soda, and a little salty. As Alex and I were testing out this vegan cornbread recipe, I snuck some batter, for old times sake. It was JUST like the nostalgic taste, but even better. When I saw my son Larson going to town with a spatula, I knew we were on to something!

This recipe is very easy to make and pretty impossible to screw up. It’s perfect for baking with kids, or making an easy side dish for your chili. Here’s what makes this vegan cornbread recipe the best around:

  • It’s got the optimal thickness (2 inches). Lots of cornbread recipes turn out too thin. Or they call for an 8″ square pan when most people we know use a 9″ pan. In a 9″ pan this vegan cornbread comes out at about 2 inches thick: which after all our recipe testing, is optimal.
  • The texture? Perfectly tender and moist. This recipe relies on coconut oil for structure and moistness, as well as almond milk. Sugar also plays a role in the texture too, making it just the right tenderness but not gummy like many liquid sweeteners.
  • It’s tangy, with the right sweetness. Apple cider vinegar brings a little tang: whisking it into the almond milk simulates buttermilk. Then there’s just the right sweetness from the sugar: it’s a little less than most recipes, but enough to be just the right amount. (You can reduce to 1/2 cup without affecting the recipe.)
Pouring maple syrup

What people are saying

We wanted to make sure this was the BEST vegan cornbread out there, so we sent it to a few recipe testers. Here’s what they had to say:

  • “The cornbread was easy and delicious! It was sweet and tender and was the perfect balance with the salty, spicy chili I made. I would definitely make it again!” -Lisa
  • “We thought it was really good and ate it with your sweet potato chili. I will definitely make it again. I liked how moist it was!” -Camille
Squares of cornbread recipe

Tips on how to make vegan cornbread

Because this recipe is a such an easy baking recipe, there aren’t too many tips to keep in mind. But here are a few things of note:

  • You can use any type of cornmeal. We used yellow medium grind cornmeal, which we’d recommend. Fine grind can also work, though we prefer the chunky texture of medium grind. We also like using yellow cornmeal over white, just for color.
  • Liberally spread coconut oil on the pan. One recipe tester had an issue getting the cornbread out of the pan, so we recommend liberally spreading the pan with coconut oil so that it easily slides out.
Closeup of cornbread with maple syrup

Storing leftovers

Another great thing about this vegan cornbread it that it saves well! It stays perfectly moist on a cutting board at room temperature with a towel on top for 3 days. It’s also stays well in a sealed container at room temperature for up to 5 days.

You can refrigerate it, but this makes it dry and it loses a lot of moisture. So storage at room temperature is recommended! You also can freeze the cornbread for several months: make sure to thaw to room temperature before serving.

How to serve vegan cornbread

One of the reasons we love this vegan cornbread is because it goes with just about everything! Soups, stews, cookouts, and chili (naturally!) are all better with cornbread. Here are a few of our recipes that would go well with this cornbread:

This vegan cornbread recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

Print
Vegan cornbread

Easy Vegan Cornbread


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16

Description

You may not have thought cornbread was life changing…until now. This tender, moist vegan cornbread tastes the Jiffy box, but 100 times tastier.


Ingredients

  • 1 1/2 cup medium grind cornmeal (fine grind also works)
  • 1 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2/3 cup sugar
  • 2 cups unsweetened soy or almond milk
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 cup melted coconut oil

Instructions

  1. Preheat the oven to 375 degrees. Use coconut oil to liberally grease a 9 x 9″ pan.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
  3. Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. Melt the coconut oil, then pour both the almond milk and coconut oil into the dry ingredients. Stir until just combined. Pour into the prepared pan.
  4. Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Cut into 16 squares and serve. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.

  • Category: Baked
  • Method: Baked
  • Cuisine: American

Keywords: Cornbread Recipe, Vegan Cornbread, Vegan Cornbread Recipe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes