This recipe comes from Ann Parker, a Georgia native and longtime food writer and restaurant reviewer for the Santa Cruz Sentinel. In her soft Southern drawl, Ann shared the secrets passed down from her mother: stone-ground cornmeal, tangy buttermilk, and a well-seasoned cast-iron skillet. She recommends Yelton’s or Tenda-Bake self-rising cornmeal, though her favorite is...Read More
Hearty and bold, these Texas-style cornbread muffins are studded with jalapeños, onion, cheddar, and smoky bacon—perfect alongside a big bowl of chili or beans. The combination of savory add-ins and a touch of sweetness gives them just the right kick. Serve them warm for game day gatherings, casual suppers, or any time you want a...Read More
These golden cornbread muffins strike the perfect balance between savory and subtly sweet. Studded with juicy kernels of fresh corn, they’re tender, moist, and full of flavor. Black pepper adds a gentle kick, while sour cream and butter give richness. They’re not overly sweet, making them versatile enough to pair with soups, stews, or chili—but...Read More
Cozy up to a slice of warmth with this Sweet Potato Cornbread! With a hint of sweetness and a deliciously moist texture, it’s a perfect companion for chilly fall evenings, Thanksgiving dinner, or any time you crave something comforting. Whether it’s paired with a hearty bowl of chili, a savory stew, or simply enjoyed on...Read More
Cornbread is an all-American bread, tracing its humble roots back to the days of the early settlers. When the first colonists arrived in North America, wheat flour was unavailable and they had to turn to local resources to make their bread. Corn was one of the first crops to be grown by the Native Americans,...Read More
This is a very moist, almost cake-like cornbread. The flavor of the nutty browned butter with maple flavor takes this cornbread over the top. INGREDIENTS: 1/2 cup butter, cut into pieces 1 1/4 cups all-purpose flour 1 1/4 cups cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups buttermilk,...Read More
