What To Serve With Cornbread Recipes
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
COWBOY CASSEROLE WITH CORNBREAD AND CHICKEN
This Cowboy Casserole with Cornbread and Chicken is an easy dinner that bakes in one dish! Prep it ahead for an easy weeknight dinner or freezer meal!
Provided by Blair Lonergan
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Spray a 2-quart baking dish (about 8 or 9-inch square) with cooking spray and set aside.
- In a large bowl, combine cornbread, green bell pepper, onion, celery, and cheese.
- Place half of the cornbread mixture in the prepared baking dish.
- Spread chicken in an even layer over the cornbread mixture.
- Whisk together soup and broth until completely combined. Pour soup mixture over the chicken. Spread remaining cornbread mixture over the chicken and gently press down to form a top crust.
- Bake, uncovered, for about 30 minutes, or until hot, bubbly, and golden brown on top.
Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 355 kcal, Carbohydrate 35.7 g, Protein 22.8 g, Fat 11.6 g, SaturatedFat 5.8 g, Cholesterol 60.2 mg, Sodium 1078.5 mg, Fiber 1.1 g, Sugar 7.9 g, UnsaturatedFat 1.9 g
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- Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
- Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.
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- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
- Whisk together the milk and apple cider vinegar in a liquid measuring cup. Melt the butter, then pour both the milk and butter into the dry ingredients. Stir until just combined. Pour into the prepared pan.
- Bake about 30 minutes until the center has firmed up and a toothpick comes out clean. Allow to cool in the pan completely, about 30 minutes. Then run a knife around the edges and invert. Cut into 16 squares and serve. Store any leftovers at room temperature covered with a towel for about 3 days, or in a sealed container at room temperature for about 5 days.
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- Preheat the oven to 425ºF and coat the inside of a 9-inch pie plate, cast iron skillet, or 8x8 casserole dish with non-stick spray (or butter for more flavor).
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
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- Preheat oven to 375 degrees. Spray a glass 9x13 dish or large cast-iron skillet with nonstick cooking spray and set aside.
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- In a large bowl mix together butter and sugar with hand mixer until fluffy. Add in eggs, buttermilk, baking soda, salt, flour and cornmeal and continue mixing until well combined.
- Remove from oven and allow to cool for 15 minutes before cutting into slices. Serve with butter or honey on top.
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- Chili. Chili is one of the most popular dishes to eat with cornbread and with good reason. The acid / spicy combination of chili goes perfectly with the sweet taste of cornbread, mixing in a way that surely will delight you.
- Buttered Vegetables. Buttered and steamed veggies tend to go well with everything and the same applies with cornbread, though it goes best with cornbread that isn’t too sweet.
- BBQ. The cornbread purists of the world might say that cornbread only goes with with southern BBQ but cornbread actually goes well with most types of BBQ, even ones made in other parts of the world.
- Pork. Pulled pork, roasted pork, cochinita pibil and so on. It hardly matters how you’re cooking it, as pork always goes great with cornbread. We’re still using cornbread as a side dish here but if you want to get creative, you can use cornbread to cook delicious sliders, to make mouth-watering crusts and even create an entire casserole.
- Chicken. Chicken is rarely served with cornbread but that doesn’t mean both meals don’t go well together. There are two main ways you can eat cornbread and chicken;
- Ice Cream. In Mexico, cornbread is often served as a dessert, to the point that it is served almost exclusively as one. Serving cornbread with corn ice cream (yes, that is a thing) is the most popular combination but corn ice cream isn’t exactly easy to find.
- Butter and Jam. No matter how you spin it, cornbread is bread and, as long as you’re not eating a particularly salty one, bread always goes well with butter and jam.
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- Cornbread. If you want a delicious and filling meal, this southern classic is the way to go. My ideal cornbread is perfectly moist, a little sweet, and with some real corn kernel bits!
- Ham. When I serve brown beans with ham, I like to go all in by making it in a crock pot. This might be a heavy and hearty meal, but it’s surprisingly simple to make.
- Meatloaf. I absolutely love meatloaf, especially when it’s made properly… the southern way! Serve it with some pinto beans, and it’s sure to be a favorite on your dinner table.
- Fried Chicken. Fried chicken is a classic dish, and it’s also a guaranteed crowd-pleaser. Just ask the kids! Tender and juicy on the inside with the perfect crunch on the outside served with a side of pinto beans?
- Mashed Potatoes. Mashed potatoes and pinto beans are pretty simple dishes, and they definitely pair well together if you make them the right way! For this combo, I like to cook my pinto beans on a stove so they maintain their shape and don’t get too soft.
- Mac and Cheese. Mac and Cheese? Yes, please! I love mine extra cheesy and extra gooey with sharp cheddar, gruyere, mozzarella, and parmesan. Most recipes will call for a layer of breadcrumbs on top, but I also love to add in some bacon bits.
- Fried Okra. Any food is better when fried, it’s a fact of life! Okra might not be most people’s favorite veggie, but it’s certainly not exempt from this rule.
- Fried Apples. I don’t know about you, but I’m always up for a sweet and savory combo. Fried apples may not be the first thing that comes to mind when serving pinto beans, but trust me, they’re worth a try!
- Turnip Greens. Turnip greens are super rich in potassium and Vitamin C, so they’re healthy and delicious! Southern turnip greens take about 30 minutes to cook.
- Sweet Tea. What better way to wash down a classic southern dish than with a classic southern drink? There are many brands of sweet tea you can get at the store, but I prefer to make mine at home.
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From thekitchencommunity.org
Ratings 71Published 2021-07-21
- Cornbread. There’s often a lot of sauce and juice to mop up when eating a plate of ribs, but missing out on the flavors isn’t possible if you pair your ribs with some cornbread.
- Corn on the Cob. Corn on the cob is another classic side that works really well with finger foods such as ribs or wings because it’s also a rather messy finger food.
- Sweet Potato Fries. Sweet potato fries have surged in popularity over the last few years and it's no wonder, the beautiful sweet flavor and crispy skin make them a delicious alternative to standard french fries and are often much more flavorful and substantial.
- Baked Beans. This may seem like an odd choice, as ribs typically already have a lot of sauce and moisture, and adding more could be overwhelming. However, tomato flavors work amazingly well with the sweetness of ribs and BBQ sauce, cutting through as the beans add a totally different texture to the dish.
- Mac and Cheese. Mac and cheese can be easily eaten as a main dish, but the beauty of it is that it also works as a side. In fact it’s actually better as a side most of the time, because a smaller amount lets you enjoy the richness of the cheese and pasta without getting overwhelmed by its stodginess.
- Green Bean Salad. If you want something a little healthier and lighter to complement your ribs, a green bean salad is a great choice that can be packed with flavor especially if you use sauces or vinaigrette to add a little extra punch to the salad.
WHAT GOES WELL WITH CORNBREAD - 13 TASTY PAIRINGS
From janeskitchenmiracles.com
5/5 (1)Published 2020-02-17Estimated Reading Time 5 mins
- Honey and Cornbread are Simply Dreamy. Like I said, hot out of the oven, melting butter, gooey honey. It’s a dream. And the best part is that you can call it dessert, or call it a side.
- Hot Dogs: A Whole New Food with Cornbread. Do you have kids? Try these corn dog mini muffins. This is one winning combination that’s sure to be popular with the whole family.
- Pork. If you’re a vegetarian, ok, skip this part. (Cornbread pairs beautifully with so many veggies and hearty meatless dishes, so you will NOT be left out).
- Beans Call for Cornbread on the Side. Baked beans, bean chili, white bean chili sides, and black-eyed peas, oh my! We all know that a meal with beans in it will probably also be a meal that could benefit from a side of cornbread.
- Any Veggie Works with Cornbread. Greens especially. There is just something about greens (spinach, kale, collard greens, take your pick) sautéed or braised with minced garlic and a side of cornbread.
- Jalapeños. Can you hear the mariachi band? Yummmm. Tex-Mex. Spike your cornbread with jalapeños before baking. Spicy or mild. You pick. Dress it up a little more by mixing in some shredded pepper jack cheese and take it to that summer potluck.
- Cheese. Ok Vegans, sorry again! You can skip this part (unless you’d like to play with some dairy-free cheeses). But there are plenty of cornbread pairings to go around.
- Milk Cornbread? This one isn’t my first choice, BUT, there are a lot of people out there who love it. This is a thing! Since I can’t say it’s my thing, I’m going to direct you to Google.
- BBQ Loves Cornbread Pairing. Does it get much more southern than real, honest-to-goodness BBQ? Meaty ribs, cold and crisp coleslaw, baked beans, sweet and savory sauce with a kick.
- Rich, Hearty Soups, Stews, and Chilies. This is where cornbread steps in with a partner to make you feel better, cozier, more grounded, safer. More hygge.
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Add the lettuce to a large bowl, and top with the cornbread, pinto beans, green onion, cheese, tomato, bell pepper, and corn. In another bowl, add the mayonnaise, sour cream, and ranch mix. Stir to combine. Add enough milk to make a dressing that is pourable, but still on the thick side.
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