Cornbread is one of those foods that somehow turns into a full-blown personality debate depending on where you’re standing in the country. From the Deep South to Kansas City to Texas and yes
, even here where I live in Southern California—and everywhere in between that takes barbecue seriously—everyone has an opinion on what the best cornbread recipe should be.
If you own a Traeger, worship brisket, or even just like pretending you know your way around a grill, chances are you’ve already formed a strong stance on cornbread. Sweet or not sweet. Cake-like or crumbly. Honey or absolutely not under any circumstances.
Cornbread: The Carb That Starts Arguments
Now, before you judge me for living in California and assume I have no authority in the great cornbread debate, let me stop you right there. I love cornbread more than most people I know. Possibly more than is emotionally or physically healthy.
And yes, I am fully aware that many Southerners believe cornbread should not be sweet. I respectfully disagree.
If I’m committing to carbs, I want them dripping in honey, slathered in expensive Irish butter, and unapologetically indulgent. If these carbs are going straight to my ass, they might as well be worth it.
The beauty of a homemade cornbread recipe is that it’s incredibly simple, inexpensive, and made with ingredients you probably already have in your kitchen. It’s the kind of side dish you throw together without thinking—but somehow it ends up stealing the entire meal.
And leftovers? Even better.
Cold cornbread the next morning with coffee is wildly underrated. Or turn it into Cornbread French Toast and really lean into your life choices. I know, I know, Cornbread for Brunch; This is totally a Sou
thern California hiking guide vibe.
Summertime in Big Bear Lake means I’ve officially started sweating on hikes again—which feels aggressive after a winter of pretending snowshoeing counts as cardio without consequences. If I’ve spent my morning hauling myself uphill at elevation, you better believe I’ve earned something hearty by lunchtime.
Enter: cornbread.
Because if you’re making something like my Sweet Potato-Studded Venison Chili, you are absolutely going to need the best cornbread recipe to go with it. That’s just common sense.
The Only Carb Worth Turning on the Oven For in August
I actually think fall is peak cornbread season. By the time summer hits, there is no universe where I’m turning on my oven and willingly heating up my house. If cornbread is happening, it needs to happen before mid-May—right around the same time I’m debating whether it’s warm enough to start planting my organic garden or still too cold to commit- or after Labor Day weekend.
But sometimes in August, we are blessed with a few rainy days full of afternoon thunderstorms. I can wear leggings and Ugg’s again and turn on my oven. Hello cornbread! Welcome back to my fat ass!
Of course, no barbecue situation is truly complete without cornbread. It’s practically required. But here’s the problem: I live in Southern California, where finding truly great barbecue can be harder than finding more than one Republican on a statewide ballot.
SoCal BBQ Spots Worth the Gas Money
Lucille’s Smokehouse Bar-B-Que has been holding it down since 1999. Back when I was graduating high school in the late ’90s, flannel and bootcut jeans, it was basically the only place to get anything resembling authentic Southern barbecue in the 909. These days, there are more locations—but let’s just say the competition has… evolved.
You’ve got places like Spirit of Texas BBQ, which is a lovely little barbecue chain with multiple locations across the Southland. They’re slow-smoking meat for 14 hours over white oak like they have something to prove. Their candied pork belly burnt ends? Worth every second of the drive—even if that drive t
akes you into parts of San Bernardino where you briefly question your life insurance coverage.
Last time I went to their San Bernardino location, even at 2 p.m. in the afternoon, they had a line out the door. I don’t think I have ever seen a line out the door for a restaurant in San Bernardino before (Probably because locals worry they may be shot in a drive-by), but this Texas-style barbecue that landed here in So Cal is that good; it’s worth a little bit of heart-pounding danger for smoked brisket like this!
And then there’s Smoke Queen BBQ, in Orange County, where owner Winnie Yee is out here redefining barbecue with Cantonese-style crispy pork belly Siu Yuk, and house-made gochujang sauces. It’s bold, it’s different, and it works.
How to Make the Best Cornbread Without Starting a Civil War
But no matter where you land on the barbecue spectrum, one thing remains true: You still need cornbread. Anyone can make cornbread—but how do you make the best cornbread recipe?
First: use a cast-iron skillet.
There is no substitute. That crispy, golden crust you get from hot cast iron is what separates decent cornbread from something a vegan would create.
Second: commit to flavor.
This is not the time for restraint. This is not the time for fake sugar substitutes or gluten-free experiments. Do you honestly think Paula Deen is approving your use of Splenda from beyond the butter aisle? No. She is not. If I’m making cornbread, it’s going to be rich, flavorful, and just a little over the top.
I like to add fresh sweet corn for texture—it gives the inside a subtle crunch that makes each bite more interesting. And because I apparently cannot behave, I also like to finish mine with a candied jalapeño glaze. Yes, it’s bougie for the spice crowd. No, I will not be apologizing.
Cornbread: The Side Dish That Starts Family Feuds
You can also throw in shredded sharp cheddar, pickled jalapeños, or whatever combination makes you feel like you’ve taken control of your life—because at the end of the day, how to make cornbread really comes down to one thing: Make it the way you actually want to eat it.
As a cornbread-obsessed foodie, I have been known to even create Cornbread Stuffing with Butternut Squash and Pancetta for Thanksgiving because clearly, I have no intention of showing restraint here. And how about Sweet Potato Cornbread Donuts? Have I offended your southern Grandpa from beyond the grave yet? Of course, I also sometimes bake up Cornbread Croutons for my Spiced Nut Winter Salad; this is truly cornbread that could unite America (At least until dessert)
Cornbread may be simple. But the best cornbread? That’s a personal decision… and possibly a lifestyle choice.
Of course, anytime I have a camping trip planned, I have to create some Campfire Cheddar Corn Bomb Biscuits to bring with us to reheat in that cast-iron skillet on the campfire.
The Best Cornbread Recipe You’ll Ever Make (And Eat Too Much Of)
Grab your fat pants; This right here is the best ultimate cornbread recipe in my opinion.
Jalapeno Cornbread and Other Things I Refuse to Make Low-Fat
1 cup white organic sugar
1/4 cup of honey
2 eggs
1/2 cup canola oil
1/2 cup sweet corn, raw, cut off the cob
1/2 cup salted butter, melted, 1 teaspoon set aside
1 and 1/4 cups of buttermilk
3/4 cups of cornmeal
1 cup of flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon of salt
1/8 cup candied jalapenos, drained
1/4 cup spicy honey
Cornbread for People Who Read Nutrition Labels and Ignore Them
In your mixer, add the oil, melted butter, buttermilk and eggs. Mix just a bit, then add in your sugar and regular honey. Mix your dry ingredients separately and then add them in, along with the raw corn. Take the one tablespoon of reserved butter, add it to your cast iron pan and put your pan in the oven for five minutes while the oven preheats. Remove the pan from the oven, spread the now melted butter up and over the sides of the cast iron with a pastry brush. Add the candied jalapeno slices and a drizzle of the spicy honey. Now add your cornbread dough and return the pan to the oven at 375 for 28-32 minutes.
