I have consumed a lot of cornbread in my lifetime—sweet, savory, spicy, muffin-style, cornstick-shaped, buttered, in a skillet, honey-drizzled…you get the idea. I come by this mass consumption honestly: I grew up in Tennessee and now live in Alabama, and in these parts, cornbread is the culinary equivalent of kudzu—as in, it’s everywhere.
I’m also the editor of Country Living, and comfort food—cornbread included—is kind of our thing. This is also why I have strong opinions on the subject. After decades of taste-testing various recipes to come out of cookbooks, restaurants, home kitchens, and magazine test kitchens, this cheddar cornbread has become a Barrett family go-to.
Here’s why: For one, it’s easy. Because cornbread is usually a complement to the main dish, I don’t want a lot of fuss, and the fact that it calls for self-rising cornmeal is a plus. I prefer my cornbread savory, and this recipe delivers on that front. (Purists may point out that it calls for a smidge of sugar, which can send some people with too much time on their hands into a tizzy, but just trust me.) I’m also weird about having a consistent texture—I don’t like most mix-ins. However, the cheddar, which gets both stirred into the batter and sprinkled on top, adds just enough interest without hijacking the experience. Go with the freshly grated stuff—you’re not a monster.
I should also probably point out that this particular recipe was developed and perfected by a cook named Lyda, and I’ve learned you can trust most Southern recipes developed by a Lyda.
Give it a whirl this Thanksgiving. If you have leftovers (unlikely), I recommend toasting up a few slices for turkey or ham sandwiches before settling in for a viewing of The Family Stone. The salt from your tears will only enhance the flavor.
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