Sugar or No Sugar? 15 Cornbread Recipes Grandma Made in the Same Black Skillet

Few things start a family argument faster than sugar in cornbread. One side says real cornbread is never sweet. The other side grew up on a soft, cake-like slice with honey on top. Grandma had her answer, and she made it in the same black skillet every Sunday. These cornbread recipes cover both camps, from 10-minute hot water cornbread to the pan that ends up in the Thanksgiving dressing. Cornmeal is cheap, the oven is already warm, and a pot of chili is waiting. Pick a side and grab a fork..

Cornbread recipes start here: Southern skillet buttermilk cornbread (no sugar)

This is the one many Southern cooks swear by: no sugar, plenty of buttermilk, and a skillet so hot the batter sizzles when it hits the pan. That sizzle is the whole secret. It gives you a crunchy, deep brown bottom crust and a tender, slightly tangy middle. Bacon grease is the old-school fat, but butter or oil works too. Serve it with greens, beans or a big bowl of chili. Be honest: does your family put sugar in cornbread, yes or no?

You will need: 2 cups plain yellow or white cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 2 cups buttermilk, 4 tablespoons bacon grease or butter (melted, divided).

How to make it: Put 2 tablespoons of the fat in a 10-inch cast iron skillet and heat it in a 450 F oven for 10 minutes. Whisk the cornmeal, baking powder, soda and salt. Whisk the eggs, buttermilk and the rest of the melted fat, then stir into the dry mix just until wet. Pour into the hot skillet (it should sizzle). Bake 20 to 22 minutes until deep golden. Turn out and slice into wedges.

Sweet Northern-style cornbread (the cake-like side of the debate)

If your grandma lived north of the Mason-Dixon line, this may be the cornbread you remember. It uses half flour and half cornmeal, plus a little sugar, so it bakes up soft, fine and almost like cake. Of all the cornbread recipes in this list, this is the one kids love most, and it holds up well in a lunchbox. It is the yellow square many diners serve with a pat of butter. Quick poll: A) no sugar ever, B) a spoonful is fine, C) make it sweet, D) I just want the butter.

You will need: 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 1/3 cup oil or melted butter, 2 eggs.

How to make it: Heat the oven to 400 F and grease an 8-inch square pan. Whisk the cornmeal, flour, sugar, baking powder and salt. Whisk the milk, oil and eggs, then stir them in until just mixed. Pour into the pan. Bake 20 to 25 minutes until a toothpick comes out clean. Cool 10 minutes, then cut into squares.

Hot water cornbread, one of the oldest cornbread recipes, ready in 10 minutes

This is the cornbread of hard times and busy weeknights. Boiling water poured over cornmeal makes a thick dough you can shape in your hands, then the little patties fry until crisp at the edges and soft inside. No eggs, no milk, no oven. Many families ate it with greens and pot likker or a bowl of pinto beans. It is cheap, fast and still loved all over the South. Did someone in your family make these?

You will need: 2 cups plain white or yellow cornmeal, 1 teaspoon salt, 1 teaspoon sugar (optional), 1 1/2 to 1 3/4 cups boiling water, 1 tablespoon butter, oil for frying.

How to make it: Mix the cornmeal, salt and sugar in a bowl with the butter. Pour in the boiling water a little at a time, stirring, until it forms a thick, moldable dough. Let it cool 5 minutes. Heat 1/2 inch of oil in a skillet over medium high. Wet your hands and shape small oval patties. Fry 3 to 4 minutes per side until golden. Drain on paper towels.

Cornbread muffins: bake any of these cornbread recipes in a muffin tin

Same batter, smaller package. Cornbread muffins bake faster than a full pan, freeze well and are easy to pass around a crowded table. A hot muffin tin gives them the same crisp edges as a skillet, so grease it well and let it heat in the oven for a few minutes first. Split one open and add a spoon of chili or a drizzle of honey. Nearly all the batters here work in a muffin tin with almost no changes.

You will need: 1 cup cornmeal, 1 cup all-purpose flour, 2 to 4 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup buttermilk or milk, 1/3 cup melted butter, 1 egg.

How to make it: Heat the oven to 400 F. Grease a 12-cup muffin tin and warm it in the oven for 5 minutes. Whisk the dry ingredients. Whisk the buttermilk, butter and egg, then stir in. Fill the cups two-thirds full. Bake 15 to 18 minutes until golden and springy. Cool 5 minutes before turning out.

Mexican cornbread: the spicy one among our cornbread recipes

This is the potluck cornbread that disappears first. Creamed corn keeps it moist, whole kernels add little pops of sweetness, and the jalapenos and cheddar bring just enough heat. Take the seeds out of the peppers if you want it mild for kids or guests. It is great next to chili, but many people eat it as a meal on its own with a salad. How hot do you like it: mild, medium or bring the heat?

You will need: 1 1/2 cups cornmeal, 1/2 cup flour, 1 tablespoon baking powder, 1 teaspoon salt, 2 eggs, 1 cup buttermilk, 1/3 cup oil, 1 can (14.75 oz) creamed corn, 1 cup corn kernels, 2 jalapenos (diced), 1 1/2 cups shredded cheddar.

How to make it: Heat the oven to 400 F and grease a 9×13 pan or large skillet. Whisk the dry ingredients. Stir in the eggs, buttermilk, oil and creamed corn. Fold in the corn, jalapenos and 1 cup of the cheese. Pour into the pan and top with the rest of the cheese. Bake 30 to 35 minutes until set and golden. Rest 10 minutes before cutting.

Broccoli cheese cornbread (the church potluck favorite)

If you have ever been to a Southern church supper, you have probably met this one. It is rich, soft and almost like a savory casserole, thanks to cottage cheese, melted butter and chopped broccoli. Some families make it with a boxed mix, but it is just as easy from scratch. It is a smart way to sneak a green vegetable onto a picky eater’s plate. Leftovers warm up well in the oven.

You will need: 1 1/2 cups cornmeal, 1/2 cup flour, 1 tablespoon baking powder, 1 teaspoon salt, 4 eggs, 1 cup cottage cheese, 1/2 cup melted butter, 1/2 cup milk, 1 small onion (diced), 10 oz chopped broccoli (thawed and squeezed dry), 1 cup shredded cheddar.

How to make it: Heat the oven to 375 F and grease a 9×13 dish. Whisk the cornmeal, flour, baking powder and salt. In another bowl beat the eggs with the cottage cheese, butter and milk. Stir everything together, then fold in the onion, broccoli and cheese. Spread in the dish. Bake 35 to 40 minutes until golden and set in the middle. Cool 10 minutes, then cut.

Cracklin cornbread with crispy bacon bits

Before bacon came in neat packages, many farm families saved the crispy bits left after rendering pork fat. Those cracklins went straight into the cornbread. Like many old farm cornbread recipes, it adapts easily: today crumbled bacon gives you the same smoky crunch, and the bacon grease goes into the hot skillet. It is salty, crisp and very hard to stop eating. Serve it with butter beans or a bowl of soup on a cold night.

You will need: 6 slices bacon (or 1 cup pork cracklins), 2 cups cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 eggs, 2 cups buttermilk.

How to make it: Heat the oven to 450 F. Cook the bacon in a 10-inch cast iron skillet until crisp, then crumble it and leave about 3 tablespoons of grease in the pan. Put the skillet in the oven to get very hot. Whisk the dry ingredients, then the eggs and buttermilk. Stir in the bacon. Pour into the sizzling skillet and bake 20 to 25 minutes until deep golden.

Spoonbread: the soft, souffle-like cousin of cornbread

Spoonbread is so soft you eat it with a spoon, which is how it got the name. It is an old Virginia and Kentucky favorite, and Boone Tavern in Berea, Kentucky, has served it to diners for generations. Cornmeal is cooked in milk like a thick porridge, then beaten egg whites make it puff in the oven. Serve it hot, right away, with a pat of butter melting on top. It feels fancy, but it costs very little.

You will need: 3 cups milk, 1 cup cornmeal, 1 teaspoon salt, 1 teaspoon sugar, 3 tablespoons butter, 1 1/2 teaspoons baking powder, 3 eggs (separated).

How to make it: Heat the oven to 375 F and butter a 2-quart dish. Heat the milk until steaming, then whisk in the cornmeal, salt and sugar. Cook and stir 3 to 5 minutes until thick. Stir in the butter and let it cool 10 minutes. Beat in the baking powder and egg yolks. Whip the whites until stiff and fold them in. Bake 35 to 40 minutes until puffed and golden. Serve at once.

Honey butter cornbread that tastes like a restaurant basket

This is the sweet, buttery cornbread people order an extra basket of. The batter gets a little honey, and the pan gets brushed with honey butter the second it comes out of the oven, so it soaks into every crumb. If you landed in the sweet camp of the debate, this is your slide. It goes beautifully with fried chicken, ham or a holiday plate. Would you eat this one plain or with more butter?

You will need: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 1/3 cup melted butter, 1/4 cup honey, 2 eggs. Honey butter: 4 tablespoons soft butter mixed with 2 tablespoons honey.

How to make it: Heat the oven to 400 F and grease an 8-inch pan or a muffin tin. Whisk the dry ingredients. Whisk the milk, butter, honey and eggs, then stir in until just combined. Bake 20 to 25 minutes (15 for muffins) until golden. While it is hot, brush the top with honey butter. Cool a few minutes before serving.

Pan de elote, the sweet Mexican corn cake

South of the border, fresh corn becomes a dessert. Pan de elote is made by blending sweet corn kernels with eggs, butter and sweetened condensed milk, so it is creamy, moist and closer to a pudding cake than a bread. It is a great way to use summer corn from the freezer. Serve it warm with coffee or as a sweet side for tacos. Have you ever tried a corn dessert?

You will need: 3 cups corn kernels (fresh or thawed frozen), 1/2 cup melted butter, 1 can (14 oz) sweetened condensed milk, 3 eggs, 1/2 cup fine cornmeal or masa harina, 1/2 cup flour, 2 teaspoons baking powder, pinch of salt.

How to make it: Heat the oven to 350 F and grease a 9-inch round pan. Blend the corn, butter, condensed milk and eggs until mostly smooth. Stir in the cornmeal, flour, baking powder and salt. Pour into the pan. Bake 45 to 55 minutes until golden and a toothpick comes out mostly clean. Cool 20 minutes before slicing.

Cornbread dressing, the reason you bake an extra pan

In much of the South, Thanksgiving dressing starts with a pan of day-old, no-sugar cornbread. It gets crumbled with celery, onion, sage and broth, then baked until crisp on top and soft in the middle. Many cooks pick one of their favorite cornbread recipes and bake the cornbread a day or two early so it dries out a little. For more slow and easy holiday sides, see our soul food dinners that taste like Sunday after church. Does your family call it dressing or stuffing?

You will need: 1 pan (about 6 cups) day-old skillet cornbread (crumbled), 4 slices dry white bread (torn), 4 tablespoons butter, 1 1/2 cups diced onion, 1 1/2 cups diced celery, 2 teaspoons dried sage, 1 teaspoon black pepper, 3 to 4 cups chicken broth, 2 eggs (beaten).

How to make it: Heat the oven to 375 F and grease a 9×13 dish. Melt the butter in a skillet and cook the onion and celery 8 minutes until soft. Put the cornbread and bread in a big bowl, add the vegetables, sage and pepper. Stir in the broth until very moist, then the eggs. Spread in the dish. Bake 40 to 45 minutes until golden on top.

Layered cornbread salad for potlucks

Not all cornbread recipes end in a skillet. This is a Southern potluck classic that makes great use of leftover cornbread. Crumbled cornbread is layered in a glass bowl with beans, tomatoes, peppers, corn, bacon and cheese, then covered with a creamy ranch dressing. Make it a few hours ahead so the cornbread soaks up the dressing. It looks pretty in a trifle bowl and feeds a crowd. Would you bring this to a church supper?

You will need: 1 pan (8-inch) cornbread (crumbled), 1 can pinto beans (drained), 2 tomatoes (diced), 1 green bell pepper (diced), 1 cup corn kernels, 8 slices cooked bacon (crumbled), 2 cups shredded cheddar, 1 cup mayonnaise, 1 cup sour cream, 1 packet ranch seasoning, 3 green onions (sliced).

How to make it: Mix the mayonnaise, sour cream and ranch seasoning. In a large glass bowl, layer half the cornbread, beans, tomatoes, pepper, corn, bacon and cheese, then half the dressing. Repeat the layers. Top with green onions. Cover and chill at least 2 hours before serving.

Brown butter skillet cornbread for chili night

Of all the skillet cornbread recipes here, this one is for anyone who wants a little of both sides of the debate. Browning the butter first gives the cornbread a nutty, toasty flavor, and just one spoonful of sugar helps the edges caramelize without making it sweet. Bake it in the same hot skillet and bring it right to the table next to a pot of chili. Leftover wedges are great split and toasted the next morning with an egg.

You will need: 6 tablespoons butter, 1 1/2 cups cornmeal, 1/2 cup flour, 1 tablespoon sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 1 1/2 cups buttermilk.

How to make it: Heat the oven to 425 F. Melt the butter in a 10-inch cast iron skillet over medium heat and cook, swirling, until it smells nutty and turns golden brown, about 4 minutes. Pour most of it into a bowl, leaving a little in the pan, and put the skillet in the oven. Whisk the dry ingredients. Whisk the eggs, buttermilk and browned butter, then stir in. Pour into the hot skillet. Bake 20 to 22 minutes.

Johnnycakes, among the oldest cornbread recipes in America

Long before boxed pancake mix, families in New England and Rhode Island cooked thin cornmeal cakes on a hot griddle. Johnnycakes are still served at breakfast in parts of Rhode Island today. The batter is simple: cornmeal, boiling water, a little milk and salt. Serve them with butter and maple syrup. Would you try cornbread for breakfast?

You will need: 1 cup stone-ground white or yellow cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, 1 cup boiling water, 1/2 cup milk, butter or oil for the griddle. To serve: butter and maple syrup.

How to make it: Mix the cornmeal, sugar and salt in a bowl. Pour in the boiling water and stir; let it stand 5 minutes. Stir in the milk to make a thick batter. Heat a buttered griddle over medium. Drop 2 tablespoons of batter per cake and flatten slightly. Cook 4 to 5 minutes per side until golden and crisp. Serve hot with butter and syrup.

Cornbread loaf for toast, crumbs and sandwiches

A loaf pan turns cornbread into something you can slice thin. Toast a slice in butter for breakfast, use it for a turkey sandwich after Thanksgiving, or dry the ends and crumble them for next year’s dressing. A little sour cream keeps the crumb tender for days. If you only try one new idea from these cornbread recipes, make it this one, because it uses every last crumb. Which slide are you making first?

You will need: 1 1/2 cups cornmeal, 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon salt, 2 eggs, 1 cup milk, 1/2 cup sour cream, 1/3 cup melted butter.

How to make it: Heat the oven to 375 F and grease a 9×5 loaf pan. Whisk the dry ingredients. Whisk the eggs, milk, sour cream and butter, then stir them in until just combined. Spread in the pan. Bake 40 to 45 minutes until a toothpick comes out clean. Cool 15 minutes in the pan, then on a rack. Slice and toast in a buttered skillet.