Name: Cornbread, Perfect as a Side Dish for Chili and BBQ Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 2 large eggs; 1/4 cup unsalted butter, melted; 1/4 cup vegetable oil

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If there’s one recipe that never fails to bring comfort to the table, it’s Cornbread, Perfect as a Side Dish for Chili and BBQ. Golden and slightly crumbly, with a whisper of sweetness and a warm, inviting aroma, this cornbread brings people together—whether you’re ladling out smoky chili or firing up the grill for barbecue. Its tender crumb and buttery flavor are guaranteed to please, and it’s as easy to make as it is to eat. This is the kind of classic side that turns any meal into a feast, and once you try it, you’ll see why it deserves a spot on every family menu!

Cornbread, Perfect as a Side Dish for Chili and BBQ Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the backbone of this dish! The ingredients for Cornbread, Perfect as a Side Dish for Chili and BBQ are delightfully simple, but each one has a job to do. From creating that sunny color to delivering just the right amount of crumble, every element matters for irresistible results.

Yellow cornmeal: Brings authentic grit and that gorgeous golden hue to your cornbread—don’t substitute it!
All-purpose flour: Lightens the texture so your bread is moist and tender, not dense.
Granulated sugar: Adds a touch of sweetness that beautifully balances savory sides, plus it helps create that tempting golden crust.
Baking powder: Gives the bread its lift, resulting in a light, fluffy crumb that’s anything but dry.
Salt: A flavor elevator, salt brings out the natural corn flavor and enhances the entire loaf.
Whole milk: Ensures a moist, rich batter—using whole milk is key for the best texture.
Large eggs: Binding the ingredients and adding richness, eggs are a must for structure and flavor.
Unsalted butter (melted): Infuses the bread with richness and that irresistible buttery taste—plus, it helps bring everything together.
Vegetable oil: Keeps the cornbread extra moist, even if you sneak a leftover piece the next day (if there’s any left!).

How to Make Cornbread, Perfect as a Side Dish for Chili and BBQ

Step 1: Preheat and Prepare Your Pan

The foundation for perfect cornbread starts with a hot oven and the right pan. Preheat your oven to 400°F (200°C) to ensure the bread bakes evenly with a beautifully crisp crust. Grease an 8×8-inch baking dish or, if you’re feeling a bit rustic, a cast iron skillet—the latter gives an extra edge of crispy goodness.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your cornmeal, flour, sugar, baking powder, and salt. Giving these dry ingredients a good mix guarantees each bite of your Cornbread, Perfect as a Side Dish for Chili and BBQ gets the signature flavor, color, and delicate crumb this classic deserves.

Step 3: Combine the Wet Ingredients

In a separate bowl, gently whisk whole milk, eggs, melted butter, and vegetable oil. This combo adds luscious moisture and richness, ensuring your cornbread stays tender, even on day two. Don’t skip the butter—it’s what puts the ‘comfort’ in comfort food!

Step 4: Bring It All Together (But Don’t Overmix!)

Pour the wet ingredients into your dry mixture and stir until everything is just combined. Here’s the secret scoop: overmixing is the enemy of lovely, tender cornbread. Stop stirring as soon as you don’t see streaks of flour—the batter should look a bit rustic.

Step 5: Bake to Golden Perfection

Pour the batter into your prepared pan or skillet, smoothing the top with a spatula. Bake for 20–25 minutes, or until the top is golden, your kitchen smells like pure heaven, and a toothpick inserted in the center comes out clean. Let it cool slightly—this helps it slice cleaner and allows the flavors to settle.

How to Serve Cornbread, Perfect as a Side Dish for Chili and BBQ

Garnishes

Take your fresh, warm Cornbread, Perfect as a Side Dish for Chili and BBQ and add the finishing touch with a pat of butter that melts instantly into the crumb, a drizzle of honey for sweetness, or even a scattering of chopped fresh herbs for color and flavor. Pair these with a sprinkling of flaky sea salt for extra magic.

Side Dishes

Cornbread practically begs to be served alongside hearty chili, smoky ribs, or tangy pulled pork barbecue. The way it soaks up saucy dishes is legendary, making every bite the best kind of comfort food—so don’t be surprised if it disappears faster than the main event!

Creative Ways to Present

For a showstopping twist, try baking the batter in muffin tins for perfect individual servings, or turn it into flavorful mini loaves. You can also cube leftover Cornbread, Perfect as a Side Dish for Chili and BBQ and toast it into croutons to top a spicy chili or hearty salad. The possibilities are as endless as your imagination!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cool the cornbread completely, then wrap it tightly in plastic wrap or pop it into an airtight container. It stays fresh at room temperature for up to two days, or in the fridge for up to four days—just long enough to enjoy as a snack, too.

Freezing

Cornbread, Perfect as a Side Dish for Chili and BBQ freezes like a dream. Once cooled, cut it into squares, wrap each one tightly in foil or plastic wrap, and stash them in a freezer bag. It’ll keep beautifully for up to three months, always ready for unexpected chili nights.

Reheating

To recapture that straight-from-the-oven magic, warm slices in a 300°F oven, wrapped loosely in foil, for about 10 minutes. You can also pop a square in the microwave for 15–20 seconds—just add a dab of butter for extra moisture before you enjoy!

FAQs

Can I make Cornbread, Perfect as a Side Dish for Chili and BBQ gluten free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend, and you’ll still get light, scrumptious cornbread with all the classic flavor and texture.

Is there a way to make it extra moist?

If you love a richer crumb, add an extra tablespoon of butter or throw in a handful of corn kernels to the batter. Either will boost the moistness and add extra flavor at the same time.

Can I use buttermilk instead of whole milk?

You sure can! Buttermilk adds a subtle tang that balances the sweetness, creating an even more Southern-style cornbread that’s still perfect as a side for chili and BBQ.

How do I add mix-ins like cheese or jalapeños?

Simply fold in about 1/2 cup shredded cheddar, diced jalapeños, or even cooked bacon right before baking. These additions take Cornbread, Perfect as a Side Dish for Chili and BBQ to the next level with bursts of flavor in every bite.

Should I use a baking dish or a cast iron skillet?

Either works, but a cast iron skillet creates a crispier edge that many cornbread fans swear by. No skillet? No problem—a baking dish delivers deliciously tender results, too!

Final Thoughts

Whether you’re prepping a big pot of chili or firing up the grill for barbecue, don’t skip this Cornbread, Perfect as a Side Dish for Chili and BBQ. Its irresistible crumb, sweet-savory flavor, and warm, golden bite will steal the show every time. Grab your ingredients, invite some friends over, and get ready to enjoy a taste of pure comfort!

Cornbread, Perfect as a Side Dish for Chili and BBQ Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 9 squares 1x
Diet: Vegetarian

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Description

This cornbread recipe is the perfect side dish to accompany chili or BBQ. With a golden crust and moist interior, it’s a crowd-pleaser for any occasion.

Ingredients

Scale

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup vegetable oil

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C) and grease an 8×8-inch baking dish or a cast iron skillet.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and oil until well combined.
Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until mixed—do not overmix.
Bake: Pour the batter into the prepared pan, smooth the top, and bake for 20–25 minutes until golden and a toothpick comes out clean.
Serve: Let cool slightly before slicing and serving.