One of my household’s favourite Thanksgiving traditions is debating whether or not we must always make cornbread. If your menu contains a cornbread recipe yearly, you’re most likely questioning why its inclusion is up for debate. And I get it, when sure recipes are thought of vacation classics, it’s onerous to think about the desk with out them. But for us, cornbread is at all times on the chopping block in favor of a pillowy comfortable Parker House-style roll or a biscuit. This 12 months nevertheless, my brother’s argument for having cornbread on the desk received out.
This meant that I instantly dove into analysis mode to seek out one of the best cornbread recipe (one that might make everybody excited in regards to the addition). So in traditional bake-off vogue, I got down to scour the web searching for one of the best cornbread recipe—and put the contenders to the style take a look at.
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Rules of the Road for the Best Cornbread Recipe Bake-Off
As always, all recipes are followed exactly as written without any adjustments for personal taste or flavor preferences.
I had to poll some cornbread-loving friends for their official opinion on what makes good cornbread. The consensus gave us the below guidelines for testing our recipes. We chose a selection of cornbread recipes, spanning plain to sweet to jalapeño cheddar, but all were ranked in comparison to each other on the below:
- Texture. What our cornbread-lovers liked from a cornbread compared to a plain roll or biscuit was a bit of that bite and chew that gives cornbread more texture. A moist texture was also a must—no dry or crumbly cornbread here.
- Flavor. While there were variations in the recipes we tested, they had some things in common that we had to compare. Ideally, we wanted the corn’s sweetness to come through regardless of whether the recipe leaned more sweet or savory. With savory varieties, we wanted a little spice from the jalapeños and saltiness from the cheddar. From the sweeter cornbreads, we wanted a recipe that would be just as delicious on the Thanksgiving table as it would be with coffee for breakfast.
- Is this a Thanksgiving second-helping recipe? This was a make-or-break question that’s key for Thanksgiving recipes: When there are so many options on the buffet for seconds, will I be adding this to my plate?
Keep scrolling to find out which recipe passed all three tests with flying colors!
This cornbread had a medley of ideas that in theory could have put it at the top. Between cream cheese chunks, whole corn kernels, jalapeños, and a purely cornmeal-based batter, this cornbread was texturally the most interesting. However, many tasters thought it was a little too crumbly in texture because of its entirely cornmeal batter. Plus, there was a little too much going on for it to be Thanksgiving-appropriate. We’ll be saving this one for chili nights instead.
Our taste-testing staff loved this cornbread by itself, however in comparison with a few of the others, it ranked decrease primarily based on texture. Flavor-wise, this cornbread is scrumptious. The further step of toasting the cornmeal and the balanced parts of jalapeños and sharp cheddar gave this cornbread a tasty, savory taste that was tremendous toasty. I might bake this one a little much less after I make it once more because it leaned simply barely on the drier aspect.
We’re large Smitten Kitchen followers right here and this cornbread bought some loud accolades. So you’re most likely questioning why this recipe ranked the place it did. Well, when our tasters have been evaluating this one to extra flavored varieties (i.e. people who contained jalapeños and different additions), this recipe fell within the center. If we have been evaluating this recipe to different traditional and plain cornbreads, it will actually be on the prime. The texture could be very moist and corn-forward because of the addition of entire kernels within the batter. It additionally has a good chunk from the cornmeal. We’d for certain return for seconds on this one.
This was certainly one of my private faves of the bunch. The most savory recipe of the group, this cornbread makes use of chopped inexperienced onions so as to add an additional layer of taste that many tasters loved. Others thought it was additionally zesty in taste because of the jalapeños. Ina Garten by no means leads us astray, and virtually everybody who loves savory cornbread stated they might return to the buffet for seconds on this one.
I know, another jalapeño cheddar cornbread recipe. But this was the BEST of the group of jalapeño-cheddar varieties. Adrianna has created a stunning recipe that everyone adored. It was savory and spicy in all the best ways, with a slightly nutty flavor, in addition to having a moist texture. Everyone was a fan and would absolutely go back for seconds on Thanksgiving. If you’re craving a cornbread recipe that melds tradition with a modern spin, include this one in your repertoire.
Consider this cornbread a everlasting addition to our Thanksgiving menu. Even my skeptic-self was so obsessive about this recipe that I needed to settle for some humble pie. I’ll admit, if all cornbread may very well be like this one, then sure, I get the hype. Jessie Sheehan’s recipe leans barely on the sweeter aspect of cornbread, however nonetheless suits the invoice for a dinner aspect. It’s further moist in texture because of the butter-honey glaze poured over prime when it comes out of the oven. This recipe is traditional cornbread, elevated and made much more scrumptious. Jessie, we’re becoming a member of for dinner.
Did we try your favorite cornbread recipe? Let us know in the comments.