Thanksgiving Cornbread Recipes

Cornbread holds a special place on many Thanksgiving tables. Its golden crust, soft crumb, and buttery richness make it more than just a side—it’s comfort in bread form. And while the classic sweet cornbread is beloved, adding twists—savory herbs, cheeses, corn kernels, or subtle spice—can elevate it and help it complement turkey, gravy, or any of your holiday mains really beautifully.

Below you’ll find several cornbread recipes—sweet classics, savory twists, make‑ahead tips, and variations to please different tastes. Use them as side dishes, for stuffing, or just enjoy warm with butter.

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What Makes Cornbread Great

Before we jump into the recipes, these are the qualities that differentiate good cornbread from great cornbread:

• A balance of texture: crisp edge/crust, soft moist crumb inside

• Good yellow cornmeal (medium or fine grind) with some cornmeal flavor without being gritty

• Butter (or butter alternative) for richness

• Moisture from milk, buttermilk, or cream to keep it tender

• Leavening (baking powder, sometimes baking soda + acid) so it rises just right—not dense, not dry

• Sweetness tuned to the meal: sweet enough to be dessert‑friendly; savory enough to pair with proteins and gravies

• Optional additions (cheese, herbs, corn kernels) help with flavor complexity

When you’ve got those right, cornbread can play many roles on your table.

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Classic Buttery Sweet Cornbread

The foundational cornbread recipe. Sweet, buttery, golden—this one will please traditionalists and those with a sweet tooth.

Ingredients:

• 1 cup yellow cornmeal (medium grind)

• 1 cup all‑purpose flour

• 2 tablespoons sugar (or brown sugar for deeper flavor)

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup whole milk (or buttermilk for tang)

• 2 large eggs, room temperature

• 4 tablespoons (½ stick) unsalted butter, melted + extra for topping or skillet

Instructions:

1. Preheat oven to 425°F (220°C). Grease a 9‑inch square baking pan or cast iron skillet.

2. In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.

3. In another bowl, beat milk and eggs together; stir in melted butter.

4. Pour wet ingredients into the dry; stir just until combined. Do not overmix. Batter should be thick but pourable.

5. Transfer batter to prepared pan or skillet. If using skillet, you can melt a bit more butter in it first for a buttery crust.

6. Bake for about 20‑25 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

7. Let cool slightly before cutting; serve warm with butter.

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Maple Honey Sweet Cornbread with Pecans

A twist on the classic that brings warm sweetness and crunch—maple syrup, honey, and toasted pecans.

Ingredients:

• The classic cornbread ingredients above (same amounts)

• Replace 2 tablespoons sugar with 1 tablespoon honey + 1 tablespoon pure maple syrup

• ½ cup toasted pecans, chopped

• Optional: ½ teaspoon cinnamon or nutmeg for extra fall warmth

Instructions:

1. Preheat oven, prepare pan as above.

2. Mix dry ingredients. In the wet mix, include milk, eggs, melted butter, honey, and maple syrup.

3. Combine wet + dry; fold in pecans (save a few for top).

4. Pour batter into pan; sprinkle reserved pecans on top for texture.

5. Bake ~20‑25 minutes until set and top is lightly golden.

6. Allow to rest for a few minutes; maple flavor intensifies after resting.

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Savory Herb & Cheese Cornbread

A version for those who prefer less sweetness and more savory flair—great alongside turkey, gravy, or even for stuffing.

Ingredients:

• 1 cup yellow cornmeal

• 1 cup all‑purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup whole milk or buttermilk

• 2 large eggs

• 3 tablespoons unsalted butter, melted

• ½ cup shredded sharp cheddar cheese

• 2 tablespoons fresh chives, chopped

• 1 tablespoon fresh thyme leaves

• Optional: ½ cup corn kernels (fresh or frozen) drained

Instructions:

1. Preheat oven to 425°F (220°C), grease baking pan or cast iron skillet.

2. Whisk cornmeal, flour, baking powder, salt, black pepper.

3. In separate bowl, mix milk, eggs, melted butter.

4. Combine wet + dry just enough; then gently fold in cheese, herbs, and corn kernels if using.

5. Transfer to pan; bake ~20‑25 minutes until edges are golden and center springs back when touched.

6. Let rest a few minutes, then slice.

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Jalapeño & Corn Casserole Cornbread

If your table could use a little edge or mild heat, this version adds jalapeño and fresh corn kernels for texture and flavor contrast.

Ingredients:

• Base from savory herb & cheese version (cornmeal, flour, leavening, salt, butter, milk, eggs)

• 1‑2 fresh jalapeño peppers, finely diced (remove seeds for less heat)

• ½ cup corn kernels

• ½ cup Monterey Jack or pepper jack cheese, shredded (optional for creamy melt)

Instructions:

1. Prep oven and pan.

2. Mix dry ingredients. Combine wet ingredients. Stir in jalapeño, corn, cheese.

3. Pour into pan; bake ~25 minutes. Watch edges to avoid burning when jalapeño bits are on top.

4. Cool a few minutes; serve with butter or a mild savory spread.

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Make‑Ahead Cornbread Tips

Cornbread is one of the more forgiving sides for making ahead. These tips help maintain texture and flavor:

• Bake cornbread a day ahead: wrap airtight or store in well‑sealed container.

• Reheat gently: in oven at 325°F until warmed through. If dry, brush with melted butter or a bit of milk before reheating.

• For skillet cornbread, reheat in the skillet or a hot pan to regain crust.

• Sweet versions with syrup or honey taste even better next day as flavors settle.

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Gluten‑Free Cornbread Variation

For guests needing gluten‑free options, you can adapt:

• Use a gluten‑free cornmeal + gluten‑free flour blend.

• Ensure baking powder is gluten‑free.

• Be careful with additions: check cheese or herbs don’t include gluten contaminants.

The same ratios work, but bake a bit longer as gluten‑free batters sometimes need extra minute(s).

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Frequently Asked Questions

What kind of cornmeal is best?
Medium grind yellow cornmeal works well. Fine grind gives smoother crumb; very coarse cornmeal gives more texture but takes longer to cook through.

Should I use buttermilk or regular milk?
Buttermilk adds tang and helps tenderize crumb. Regular milk works fine, though the flavor is milder.

How do I get a crispy crust?
Use a preheated cast iron skillet or bake in a greased pan. Melting butter in the pan before pouring batter helps. High temperature at start (425°F) gives crisp edges.

How sweet should cornbread be for Thanksgiving?
That depends on your preference. Sweet versions serve almost like a light dessert; savory versions are perfect alongside meats and gravies. You can adjust sugar or add sweeteners like honey or maple syrup.

Can I bake cornbread in muffin tins?
Yes. Muffins or mini loaves bake faster (about 15‑20 minutes) and are great when you want individual servings or easy reheating.

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Recipe Card: 3 Cornbread Recipes for Thanksgiving

Here are three cornbread recipes with full ingredient lists and details:

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Recipe A: Classic Sweet Buttery Cornbread

Ingredients:

• 1 cup yellow cornmeal

• 1 cup all‑purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup whole milk

• 2 large eggs

• 4 tablespoons butter, melted

Instructions:

• Preheat oven to 425°F. Grease pan.

• Mix dry ingredients. Whisk wet ones separately. Combine gently.

• Pour into pan; bake 20‑25 minutes. Cool slightly before slicing.

Details:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: ~35 minutes
Yield: about 9 squares in 9×9 pan (serves 6‑8)
Category: Side Dish / Bread
Method: Baking
Cuisine: American / Southern
Diet: Vegetarian

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Recipe B: Savory Herb & Cheese Cornbread

Ingredients:

• 1 cup yellow cornmeal

• 1 cup all‑purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup buttermilk or regular milk

• 2 eggs

• 3 tablespoons butter, melted

• ½ cup shredded cheddar cheese

• 2 tablespoons fresh chives, chopped

• 1 tablespoon fresh thyme leaves

Instructions:

• Preheat oven to 425°F. Grease pan or skillet.

• Mix dry ingredients; mix wet ingredients; fold in cheese + herbs.

• Bake about 20‑25 minutes until golden.

Details:
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: ~37 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

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Recipe C: Maple Honey Sweet Cornbread with Pecans

Ingredients:

• 1 cup yellow cornmeal

• 1 cup all‑purpose flour

• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 tablespoon honey

• 1 tablespoon maple syrup

• 2 large eggs

• 1 cup milk or buttermilk

• 4 tablespoons some butter, melted

• ½ cup chopped pecans (plus extra for top)

Instructions:

• Preheat oven to 425°F; grease pan.

• Mix dry ingredients; combine wet, including honey and syrup.

• Fold in pecans; top with extra pecans.

• Bake 20‑25 minutes until set with golden top.

Details:
Prep Time: 12 minutes
Cook Time: 25 minutes
Total Time: ~37 minutes
Yield: 8 servings
Category: Side Dish / Bread
Method: Baking
Cuisine: American / Sweet Side Dish
Diet: Vegetarian

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Serving Suggestions & Pairings

Cornbread goes beautifully with:

• Turkey & gravy: use cornbread to soak up gravy

• Stuffing or dressing: cornbread crumbs sometimes used in dressing

• Butter + honey or maple drizzle on sweet versions

• Spreads like herb butter, compound butter with sage or thyme for savory cornbread

• Add roasted vegetables or greens to the plate so the sweetness is balanced

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Final Thoughts

Thanksgiving cornbread is one of those comfort foods that’s simple yet deeply satisfying. Whether you love it sweet and cake‑like, savory with herbs and cheese, or somewhere in between, there’s a cornbread version here to suit your table. Using one or more of the recipes above, you can serve cornbread that’s golden, buttery, flavorful, and right in balance with your other holiday dishes.

Make a version ahead, combine flavors, experiment with toppings, and enjoy the comfort that good cornbread brings to a heartwarming feast.