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.
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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).” Read More >>
