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34 Comments
Kim A.
November 30, 2019
Sorry, but this was just not good. It did not have a good cornbread taste and I had to add extra buttermilk because the dough was so dry.
Terry J.
May 1, 2015
absolutely delicious,great texture, etc. Cooked in a 10" cast-iron, it takes 55 minutes... not 25. I can't imagine it being done in anything but a cookie sheet in 25 minutes!
Maria
February 14, 2015
Can this be made without a food processor; like maybe with a Kitchenaid mixer? Thanks!
mungo
February 14, 2015
This reminds me a bit of Dorie Greenspan's maple and cornmeal drop biscuit recipe. Can't wait to try out this one!
Alice G.
January 3, 2015
I'm a midwesterner, so I like both yankee and southern cornbread. That being said, I reduced the sugar to 1/4 cup because it was just too much sugar to add to cheesy/savory bread. I do like the idea I saw below about omitting the cheese and pepper and adding nutmeg. I think I'll try that next time and cut it into scones.
Caitlin
November 24, 2014
This looks amazing! Can you make it in advance at all?
Kristen M.
November 24, 2014
Yes, you can definitely make it early in the day -- or the day before and plan on warming it in the oven to freshen it up. It's a great one!
Nicole O.
September 30, 2014
I cannot even explain how amazing this stuff is! I am a cornbread freak and this one is the best I've ever had/made. Such a keeper!
DAVILCHICK
June 1, 2014
Yesterday, a dinner party was cancelled on us so we decided to get together anyway and cook for ourselves. My friend made ribs, my hubby made his slaw so I tried this cornbread recipe. As I posted on Facebook, it barely made it into the oven because I tasted the dough and could have finished the entire bowl off right then and there. For those expecting 'traditional' cornbread, this is not for you but for those with an open mind about cornbread..do not miss. As suggested my hubby and I are enjoying it again this morning for breakfast with coffee. I highly recommend.
Cilantro &.
May 17, 2014
I made this last night and it was fantastic! I broke up the butter cubes myself because my food processor is too small, and it turned out beautifully. It's very dense and savory-sweet.
Laura415
May 16, 2014
I'm neither Southerner or Northerner but a Westerner, which I guess means I can love any cornbread recipes as well as mess with them.
Ideas for changes:
Savory: no cheese and pepper/ take sugar down to 1/4 Cup with no change in the tenderness. Also added 1 Cup corn meal flour in place of 1 of the cups of regular flour for more corn taste.
Sweet no cheese: Take out cheese and pepper add nutmeg or cardamom if you like.
Again add some cornmeal flour to replace some of the regular flour.
When corn season arrives will make a savory bread with fresh corn kernels as well.
Ideas for changes:
Savory: no cheese and pepper/ take sugar down to 1/4 Cup with no change in the tenderness. Also added 1 Cup corn meal flour in place of 1 of the cups of regular flour for more corn taste.
Sweet no cheese: Take out cheese and pepper add nutmeg or cardamom if you like.
Again add some cornmeal flour to replace some of the regular flour.
When corn season arrives will make a savory bread with fresh corn kernels as well.
alia
May 15, 2014
If anyone has a way to make this cornbread without the cheese, would appreciate the tips.
DYL
May 14, 2014
I'm going to try this without any sugar, and adjusting the flour/cornmeal ratio. I think it will be great. Who puts sugar in their biscuits anyway?
Nora
May 14, 2014
I can make and love this, but let's not call it cornbread. My very southern female ancestors would refute me.
eniacpx
May 14, 2014
I am usually on board with the various "genius" recipes, but this just doesn't qualify. Genius recipes are about simplicity and elevating natural flavors. "Genius" cornbread has 6 ingredients: Cornmeal, Butter, Milk, Baking Powder, Egg, and Salt. Cornbread exists to highlight the natural buttery flavor of corn, this recipe is something else altogether. And as Zim pointed out, what is with all the flour??
Zim
May 14, 2014
the fact that the ratio of flour to corn meal (3:1 really?) makes me question the corniness of this cornbread. Real honest to goodness cornbread has no flour. zip. zero. nada. 100% corn meal. My hillbilly great-grandma (born during reconstruction in the hill o' Tennessee) always looked down her nose at any cornbread recipe that contained flour.
biscuit
May 14, 2014
Can you cut back on the sugar and make a more savory version? Sounds like a great idea, but can't bring myself to put that much sugar in cornbread!
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