I like to eat John Hoppin’ over (cornbread) and taco soup with corn bread.
I am new to making cornbread, and do not have a “seasoned” cast iron skillet for it. I usually bake it in a baking pan.
I can’t wait to try those corn bread recipes you posted.

Eat it with chilli or make a stuffing with it, c’mon!!!!!

I love cornbread with chili or soup…well I guess I just love cornbread. Here is a recipe I like…I think it was from the February 2002 Bon Appetit. Enjoy!

Corn Bread with Jiffy Mix

2 8.5 oz. Pkg. corn bread mix
1-1/2c buttermilk
3 large eggs
1/4 cup (1/2 stick) melted butter

Heat oven 375. Butter 13×9x2 metal pan. Empty mixes into large bowl and add buttermilk and eggs and melted butter mix well with wooden spoon.

Pour into pan, bake, until tester comes out clean, about 25 minutes. Turn out on rack or put pan on rack to cool.

Cornbread and chili, of course. Specifically, this chili.

We eat cornbread with chili (four-bean veggie chili), black beans and rice, most tomato-based soups and stews, with turnip greens, and just stacked up in a glass and smothered with cold milk. :0)
The recipe I use for standard cornbread/muffins is the one on the back of the Kroger cornmeal container; it’s the best basic one. I also love making Paula Deen’s Layered Mexican Cornbread and Cook’s Country’s Skillet Jalapeno Cornbread when I have more time.

I’m a wimp - I adore the Marie Calendar cornbread mix from Costco. (So, I guess I like it sweet, huh?) Since it’s my favorite, I never bother to make it from scratch. (Could I really make it better? Why risk it!)

I love putting chili in a baking dish and topping it with cornbread batter. Bake it until the cornbread is cooked through. Absolutely DE-LISH! The sweet of the cornbread really adds to the slight bitter of the chili.

Oh, and my sweet Southern Grandma ADORES day-old cornbread in a bowl with buttermilk. It’s an acquired taste.

My grandfather used to break up leftover cornbread in buttermilk and eat/drink it as a dessert. I tried it once.

I’d say it’s an acquired taste.

I eat cornbread with chili (which is obvious) but, I also eat it with ribs. I make glazed ribs, and some sort of sauteed dark leafy green with a sweet cornbread. It looks beautiful on the plate and the flavors are very complimentary.

www.anticiplate.com

I like sweet cornbread with chili or barbeque, but my favorite way to have cornbread is super cheesy with some peppers with straight-up grilled chicken, steak or fish.

blackeyed peas. yum.

I use a recipe from Dorie Greenspan’s Baking book (it calls for stone ground corn meal & flour). Although, I like it sweet, so I bump up the sugar a bit and I use a 8 X 8 cake pan. It tastes like the Jiffy Mix my mom used to make, without the lard that Jiffy puts in! We definitely like it with chili, white chicken chili or any tex-mex dinners…..with butter. My girls call it Johnny Cake…..it was on the Jiffy box (that was before I read the ingredients label.) We just made a huge batch for my 1st graders class Thanksgiving feast. My future little bakers love to help!

chili, gumbo, jambalaya… My favorite recipe is for Savory Corn Muffins. Also, if your mix is more or less like Jiffy mix, I use a box of that (about 8 & 1/2 ounces or 240 grams), an egg, 1/2 cup butter, 8 ounces of sour cream, and a 15 ounce can of cream style corn. Mix it up and bake it at 350 for about 45 minutes. Quinn loves it!

Cornbread goes with a pot of pinto beans, sweet onion wedges and cole slaw in our house.

I was so glad to see someone else uses Jiffy Cornbread mix! My mom always used it, so I guess I’ve just followed suit without ever trying anything else (which is actually not at all like me—I guess it just brings back nice memories!)
Like everyone else, I do make cornbread when I make chili (and I usually throw in some cheddar cheese to the mix)—but I actually more frequently use the mix to make cornbread pancakes. My mother-in-law actually got me into these—and they are fantastic! So, I guess in this case, I eat my cornbread with maple syrup and bacon!!

In my house we did sweet cornbread from Alber’s cornmeal with syrup on top (that’s right, maple syryp). It was nearly always served with a big pot of pinto beans and ham hocs and fried potatoes. Still a favorite meal memory, though it’s been a long time since I’ve had any of it.

Hi, just discovered your wonderful site!

I’m a cornbread with chili sort of gal, all the way. But I also love my mom’s fresh corn bread with honey and butter. Mmmm!

Man, I haven’t eaten cornbread in a long time - but I love it with chili!! And I second the honey butter. YUM!

Yummy. When I was a kid and we would have it with beans or chili, we would always save a piece to eat with grape jelly smeared on top. It’s great on sweet cornbread, but it’s a great balance to spicy cornbread too.

Collard Greens, Blackeyed Peas and COLD (NON non-fat) Buttermilk

I am newly prego now and I can’t even think of eating. I have to close my eyes at some of your gorgeous food. But I hope to be done with this nausea thing soon and I will be back to this to make some delicious cornbread. I love cornbread with honey butter.

How about something different? Bacon, sausage, eggs, and maple syrup over hot cornbread? My mother used to do that for ‘quick’ suppers.

Wow! I wasn’t expecting this much of a response!! Thanks for sharing, everyone!

Christina C: Taco soup and corn bread sounds great!

Peter: This might sound crazy but I don’t usually eat cornbread with chili. And I don’t make cornbread stuffing, although I do like it!

Sweetielola: Thanks for the recipe!

bethanyactually: Thanks for the chili link! I’m sure I’ll be making some soon and I’m always on the lookout for new ideas!

Meg: Wow, all those things sound great! Never heard of putting it in a glass with milk, though!

Teah: I’m pretty sure that the mix in the cupboard is the Marie Callendars kind from Costco. I’ve never tried it…either from the mix or from the restaurant so I’m not sure how sweet it is. I guess I’ll be finding out soon! Hmmm…buttermilk and cornbread…might be good!

Matthew: I have never heard of the buttermilk/cornbread thing so it’s funny to hear the same thing from two people in a row! It actually sounds kind of good to me…I might give it a try!

Karl: I don’t think I’ve ever made cornbread with ribs but you’re right, that sounds like a great combination! Usually I make some garlic bread or something but next time I’ll try cornbread instead. I love eating coleslaw with barbecued ribs!

Rachel: Yum! The cheese and peppers sound great!

Laci: Yep, I haven’t had them in a long time but I love the way my mom used to make them!

Steph: Sounds great! I like using stone ground corn meal in mine, too. And I usually add extra sugar because my husband likes sweet cornbread.

Jennifer: Thanks for the recipe link, I just added it to the list! I’m not sure how this mix compares to the Jiffy mix. I think it’s Marie Callendar’s cornbread mix from Costco but I haven’t examined the bag yet.

Emily: Mmmmmm…cole slaw!

TheSecretIngredient: Cornbread pancakes sound great! I’ve never used the Jiffy mix but I know lots and lots of people who do!

Erica: Wow, I bet it’s great with maple syrup on top! That meal sounds really really good! Talk about comfort food!!

Larissa: Welcome! All this talk about chili is making me wish I had a bowl!

Sara: Maybe you should make some

Summer: Never tried it with grape jelly because we never had it in the house when I was a kid. But my sister has a jar of it in the fridge so maybe I’ll give it a try this week!

Kevin: I’m really thinking I should make some blackeyed peas! I’ve actually never cooked collard greens, maybe I should give it a try! I find myself using buttermilk in my baking more and more but I’m not quite to the point where I’m drinking it yet

Marie: Congratulations! Is there any particular food that doesn’t turn your stomach right now? Hope it doesn’t last too long!

Katie: I think that sounds absolutely wonderful! The more I think about it, the more I want to try some cornbread drizzled with maple syrup!

Baby back ribs and chili

Being from Ohio, we used to have sweet cornbread that we’d put sugar and milk on. It was really great as a breakfast or even late night snack. Now, I’m more likely to have it with a stew or chili.

I was glad to see you made it to CA safely.

I make a four-bean vegetarian chili, pour it into a pyrex, and bake the cornbread right on top — an easy one-pot meal!

I enjoy what was once a traditional Southern breakfast—warm corndread that has some cane syrup drizzled on it. If you’ve never tried cane syrup, try to buy a brand called Steen’s–it’s excellent.

My grandmother likes to serve cornbread with country ham and greens (turnip, collard, mustard, kale…). She mixes whole corn into the batter and cooks it in her cast iron skillet. She serves it sliced like a pie, edges crisp as if they were fried. Yum!

Ruby: Yum! Is that what we’re having next time I visit?

Curt: The more I hear you guys talking about cornbread with milk, the better it sounds. I’ll have to try it with some of the leftovers (if there are any)!

Rivka: Sounds great! Do you think it would be good with sweet cornbread on top? I think the mix we have is probably pretty sweet.

ChefJP: I haven’t tried cane syrup…I’ll look for it!

Laura: I’ve never put corn kernels into my cornbread but I think I’ll try it! I love the crisp edges that form in the skillet!

I love it with Chili. I actually like to crumble it up and put it on top as a kind of cornbread crust for the chili. That way I get a bit of cornbread in each bite. It actually would be pretty cool to make cornbread bowls and put chili it. Or even a smaller version of that as an appetizer. Other than that, its so good warmed with melted butter anytime. Thanks for stopping by the site Nicole!

I like cornbread with any soup - mostly tomato-based ones and chili. I also love it with white beans. I don’t like sweet cornbread - I’d rather have salty than sweet!

They have a new restaraunt here in the Fresno area called Famous Dave’s. They serve the best ribs with cole slaw and side of ranch style beans…mmmmmm!!!
Anyhow, they serve a large cornbread muffin with every bbq meal and I gotta say the muffin is my favorite part of the meal! Probaby cause it’s full of fat and sugar…haha

Amy: I’m thinking about trying some of the other suggestions and baking the chili with cornbread batter on top…maybe with some sharp cheddar stirred in. That’s a great idea for an appetizer! Maybe little cornbread muffins with the middle cut out, filled with thick chili. Hmmm…might have to try that sometime!

Jennie: I love white beans! Now I’m craving some navy bean soup!

Ruby: I’ll have to try it when I’m up there to visit!

Nicole, Ahead of the curve, as always, you bring in such great ideas. This time of year, I always make heavier dishes - chili, heavy bbq sauce, roast beef, etc. Those all go great with cornbread - and I have been known to fry corn bread in a skillet.

Chili. Chili isn’t chili without some cornbread. And not sweet cornbread (but sweet butter on it is okay). Other than that, cornbread with some bacon…a meal in itself!

Right now I’m cooking a big pot of pinto beans to go with cornbread for supper tonight. Another favorite cornbread combination is turnip greens or turnip greens and mustard greens cooked with a ham hock. My East Texas roots are showing! Like the Homesick Texan, I never put sugar in my cornbread. Also never thought about having chili with cornbead - we usually made Frito pie out of chili.

I can’t believe I left this out; maybe it’s because summer’s over, but whenever my grandmother has fresh butter beans (no, frozen or canned will not do!), they are served along with the cornbread, ham, and greens meal I mentioned earlier. Really, I don’t know whether the cornbread or the butter beans would be the star of the show. But it *is* the kind of meal where the meat would be a side dish.

Also, I looked at your cornbread links, and Elise’s looks the most like my grandmother’s. I think my grandmother makes it with butter these days, not bacon fat, and she’s never used cheese, onions, or garlic. If you ever try whole corn in sweet cornbread, I’d love to hear how it comes out!

Laura, I think we have the same grandmother–and she liked cornbread with milk, too, butter or sweet, didn’t matter. Definitely fresh butter beans with ham hocks and greens. I don’t like any except collards, but they’re very good right now.

The cornbread I make is just slightly sweet, 1/4 sugar, and I bake it in a cast iron skillet to get the best crust. Then serve it in split wedges, buttered, with aforementioned fresh beans. This is one of my top five comfort foods in the universe.

This is making me so hungry!

Steven: Yum! I love all of those things! Unfortunately (or fortunately) the weather in San Diego isn’t feeling very autumn-like! I’m in the mood for heavy meals but the weather is telling me it’s still salad time! I’m not paying attention to it, though

Mrs. L: Well, that’s what we’ve decided to do tonight! I might actually put the cornbread batter on top and bake it like several have talked about earlier. I think it sounds great! And maybe even throw some grated cheddar into the cornbread batter, too!

Susan B: Yum! I have a pot of beans on the stove, too. A combination of kidney beans, pinto beans and great northern beans (all from cans), I’m just going to turn them into some vegetarian chili.

Laura: Wow, that meal sounds fantastic! Actually my brother-in-law was talking about loving butter beans and cornbread…something his grandmother makes. I don’t know that I’ve even tried them before!

Barbara: It’s making me hungry, too! Luckily I have a pot of chili beans on the stove so I’ll be eating soon!

I loooove cornbread and baked beans. Especially my mom’s three bean molasses baked beans. Mmmmmmm.

[…] and baking it. I’ve never tried that before but several people mentioned it in during our cornbread discussion and I think it sounds really good! I think I might stir some grated sharp cheddar cheese into the […]

[…] the coincidence department, Nicole over at Pinch My Salt has stirred up a good discussion about corn bread. Be sure to check out her and her readers’ […]

My grandmother made a skillet of cornbread every day of her life. My favorite way of eating it is with white beans and cooked cabbage. I love it sweet, fixed in a good ol seasoned skillet. It is really good when it is warm,cut through the middle with creamy peanut butter smeared in it. It is also good when used to “sop up” the juice from fried apples.

Lia: Mmmmm…baked beans! I haven’t had that in so long! My grandmother makes some really good baked beans, I lost the recipe and keep meaning to get it from her again. Thanks for the reminder!

Julie: Wow, cornbread every day! I’ve never tried it with peanut butter, I’m sure it’s good! I really wish I had some of those fried apples right now!

That’s easy! I would have huevos rancheros made with my homemade salsa Jonathan style with my own homemade jelepeno cornbread. Of course some guacamole on the side. Sounds heavy? Who cares. I’m hungry now and the bowl of oatmeal I just had is extremely jealous. I better go do damage control.

Oh…and to Julie - I love skillet made cornbread!

I also call it Johnny cake and eat it with cane syrup. I’m from BC, Canada, and our local brand is Roger’s syrup - it’s wonderful! This is a great breakfast food all on its own.

Jonathan: Mmmm…huevos rancheros! Sounds great!

Alanna: I’ve never thought of eating cornbread for breakfast but you guys are convincing me to give it a try! Thanks for joining in the discussion!

Oh gosh we love to eat cornbread with the classics: black-eyed peas and sauteed greens of any sort, but preferably greens that can stand up to the meal, like collards, chard, kale, etc. You can find my recipe for this meal (which is my husband’s very favorite) here: http://denasrecipeexchange.blogspot.com/2007/11/hubbys-favorite-dinner.html

[…] and baking it. I’ve never done this before but several of you talked about it during our weekend cornbread discussion and it sounded like a pretty good idea to […]

I recently found this receipe shared on an internet forum and love it. We took it to our Thanksgiving potluck and the family loved it too. Personally, I cut the butter in half (and didn’t melt it, just let it mix with the egg and sour cream in the mixer). Mine came out more like a corn pudding — yummy!

1 package of Jiffy cornbread mix
1 egg
1 stick of melted butter
8 ounces of sour cream
1/3 cup of milk
1 can of corn drained
1 can of cream style corn

Combine all ingredients in a bowl and mix well. Add to a greased 2 quart pan or a 9 x 13 if you want it a little thinner.

Bake at 375 for approx. an hour. Or until the sides are browned and the middle starts to crack.

This is a cakey dish that is even better the next day reheated.

Opps — the name of the dish is Corn Dish Bliss.

I really like cornbread with Tortilla soup! yum

I also like to eat cornbread and buttermilk together. I guess it is a southern thing. I am from East Texas and my late grandmother introduced me to it when I was a kid.