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Cornbread—a delicious, baked combination of cornmeal and water developed by Native Americans long before any belt-buckle-shoe-wearing expat stumbled upon this continent—rocks. Great alongside salt-crusted meat (like this dry brined turkey), better as the vessel with which you shovel green beans face-wards, and best slathered in butter, toasted in a cast-iron, then, again, slathered in butter, cornbread belongs within any holiday spread. Especially if it’s moist, crisp, and packed with flavor—qualities present in all of these five cornbread recipes.
Rosti Margrethe Nested Mixing Bowls With Lids
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Staub Ceramic Rectangular Baking Dishes
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1. Cast-Iron Skillet Cornbread
After sampling this recipe from Community member Cratecooking, our former editors left the following review: “This cornbread has it all—it’s slightly tangy from buttermilk, gluten-free thanks to 100% cornmeal, sweet from maple syrup, and, of course, just-crispy-enough from its hot skillet (which also earns it major style points).”
