9 Cornbread Recipes That Are Perfect for Thanksgiving Dinner
With so many delicious ways to make this beloved favorite, why would you limit yourself to just one?
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Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©© 2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©© 2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
Photo By: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved
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How Do I Love Thee, Cornbread? Let Me Count the Ways
Do you prefer your cornbread dense and crumbly, or light and fluffy as a cloud? Spicy, herb-flecked, cheesy or sweet? (Or maybe you love every kind of cornbread.) There are just as many opinions about what makes the perfect cornbread as there are ways to cook and eat it. Here, we share nine takes on the versatile dish that are sure to please even the most-passionate cornbread critics.
Photography by Kate Mathis
Herbed Cornbread
Get the Recipe: Herbed Cornbread
Custard Cornbread with Garlic and Thyme
Get the Recipe: Custard Cornbread with Garlic and Thyme
Buttermilk Cornbread
Get the Recipe: Buttermilk Cornbread
Southern Cornbread
Get the Recipe: Southern Cornbread
Cheese Cornbread
Get the Recipe: Cheese Cornbread
Cornbread Souffle
Get the Recipe: Cornbread Souffle
Sweet Cornbread
Get the Recipe: Sweet Cornbread
Spicy Cornbread
Get the Recipe: Spicy Cornbread
Hot Water Cornbread
Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It’s made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior.
Get the Recipe: Hot Water Cornbread