What Goes With Cornbread in 2025? Let’s Find Out!

The crumbly texture and sweet flavor of cornbread goes way back and was first developed by Native Americans. Nowadays, it’s particularly popular in the South as a soul-food staple. 

While there are several versions of cornbread, all the recipes are easy to make. Still, cornbread is relatively high in carbs and sodium (a warning from our nutritionist), so it’s best consumed in moderation. If you’re on a low-carb diet, I recommend looking for culinary inspiration among our best low-carb meal delivery services.

Overall, cornbread is versatile and goes well next to hearty dishes like chili and barbecue, but you can also enjoy it with a pat of butter, a drizzle of honey, or a dollop of jam. If you’re curious about what other recipes go well with cornbread, keep reading!

All the recipes on this page are carefully crafted by our team, including our in-house nutritionist, who also calculates the nutritional information provided. While we strive for accuracy, please note that actual values may vary based on ingredient brands, portion sizes, and preparation methods.

1. Easy Homemade Chili

Ingredients

• 1 lb ground beef

• 1 (15 oz) can tomato sauce

• 1 (15 oz) can kidney beans

• 1 (14.5 oz) can of stewed tomatoes

• 1 onion (chopped)

• 1 tsp chili powder

• 1 pinch garlic powder

• Water as needed

• Salt and pepper to taste

Method 

1. Place a large saucepan over medium heat. Add the chopped onion and ground beef and cook, stirring, until the beef is browned and the onion is soft (about 5 to 7 minutes).

2. Add tomato sauce, kidney beans, and stewed tomatoes with their juice to the pot. If the chili is too thick, mix in some water. 

3. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes.

4. Serve in bowls next to freshly baked cornbread. Enjoy!

Overview 

There’s nothing quite like a warm bowl of homemade chili on a chilly evening. It’s like a cozy hug in a bowl! This recipe has been my go-to for years because it’s rich, hearty, and ridiculously simple to make. 

Packed with ground beef, beans, tomatoes, and just the right kick of spices, it’s a one-pot wonder that fills the house with the most incredible aroma. Bonus: it tastes even better the next day!

Of course, cornbread must be a part of the mix. There’s nothing better than scooping up a bite of chili with a warm, buttery piece of cornbread. Trust me, once you try this duo, you’ll never look back! 

2. Garlic Roasted Tomato Soup

Ingredients

• 3 lbs Roma tomatoes (halved or quartered)

• 8 cloves garlic (halved)

• 28 oz crushed tomatoes

• 32 oz chicken broth

• 1 yellow onion (chopped)

• ½ cup fresh basil leaves (chopped)

• ⅓ cup olive oil

• 3 tbsp butter

• 2 tbsp granulated sugar

• 1 tsp dried oregano

• Salt and pepper to taste

• ¼ cup shaved parmesan cheese (for topping)

Method 

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper and arrange the tomatoes, cut side up, on the tray. 

2. Arrange garlic pieces amongst the tomatoes and drizzle everything with olive oil. Sprinkle with salt and pepper.

3. Place the baking sheet in the oven for 25 minutes or until crisp around the edges.

4. Remove the tray from the oven and let the tomatoes cool down. Peel and discard the skins from the larger tomato pieces.

5. Place a Dutch oven or large skillet over medium heat and melt the butter. Add the onions, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally. When the onion gets soft and fragrant, stir in crushed tomatoes, chicken broth, basil, oregano, sugar, and the cooled roasted tomatoes.

6. Bring to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered for 45 minutes and stir often. 

7. Serve in bowls, topped with Parmesan and basil, next to freshly baked cornbread.

Overview 

Once you enjoy the taste of this rich and velvety tomato soup, you can’t forget it. Pair it with a crunchy, freshly baked cornbread, and you’re in culinary heaven! 

This recipe is simple, but it bursts with the deep, caramelized flavors of roasted tomatoes and garlic. This makes the soup feel way fancier than it actually is – it’s unbelievably easy to make, yet it tastes like something you’d get at a cozy little café. 

Whether you need a quick weeknight dinner or a comforting bowl of warmth on a rainy day, this recipe is a keeper. Plus, leftovers (if there are any!) taste even better the next day.

3. Southern-Style Collard Greens

Ingredients

• 1 large ham hock (800 g / 28 oz)

• 1 large bunch of collard greens

• 8 cups of chicken stock

• 4 cups of water

• 3 tbsp butter

• 1 tbsp salt

• 1 tsp cracked black pepper

• 1 tsp onion powder

• 1 tsp bacon grease

• 1 pinch of red pepper flakes

• ½ tbsp apple cider vinegar

Method 

1. Wash the collard greens and remove the leaves from the stalks. Roll the leaves and slice them into strips.

2. Place a large stockpot over medium heat and melt the bacon fat and butter. Add the ham, followed by the collard greens.

3. Pour in the stock, water, and apple cider vinegar, then season to taste.

4. Simmer for at least two hours until the greens turn tender, and the meat starts coming off the bone.

5. Serve on plates, next to enough cornbread to soak up all the potlikker. Enjoy!

Overview 

Collard greens recipes are slow-simmered, deeply flavorful, and downright comforting all characteristics of soul food. These greens soak up all the rich, savory goodness of ham hock, so every bite tastes like pure Southern tradition.

Add a few pieces of fresh cornbread next to your bowl, and you won’t want to eat anything else for the day. The slightly sweet, buttery crumb of cornbread balances the smoky, savory greens beautifully. Plus, it’s the perfect way to soak up that potlikker! 

Whether you’re gathering around the table for Sunday dinner or just craving some good, old-fashioned comfort food, this dish hits the spot. It’s warm, it’s hearty, and it tastes like home.

4. Buttery Halibut with Crispy Skin

Ingredients

• 2 halibut fillets (6 oz each)

• 2 tbsp vegetable oil (for cooking)

• 1 tbsp chopped parsley

• 2 lemon wedges

• 1 tbsp butter

• 1 tsp sea salt

• Black pepper to taste

Method 

• Pat both sides of the fillets dry with a paper towel. Season with sea salt and black pepper, gently pressing the seasoning into the fish.

• Place a large skillet over medium-high heat and add cooking oil. Once hot, place the fish skin-side down. Press down gently with a spatula for 10 to 20 seconds to prevent curling. Let the fish cook for 3 to 4 minutes. 

• Carefully turn over the fish with a spatula. Reduce heat to medium and cook for another 3 to 4 minutes until it’s caramelized around the edges. Add butter and baste the fillets with it.

• Plate the fish immediately and garnish with chopped parsley and lemon wedges. Serve next to delicious and fluffy cornbread. Bonne Appetit!

Overview 

If you’re looking for a dish that feels restaurant-worthy but is surprisingly easy to make, look no further than this simple but perfect fish dish. Pan-frying halibut gives it that irresistible golden, crackly skin while keeping the inside perfectly tender and flaky. 

A touch of butter and simple seasoning let the delicate, slightly sweet flavor of the fish shine. Serve it with a few lemon wedges for extra brightness, and you will have an ideal fancy dinner without a big time and effort commitment. 

Does cornbread fit the narrative here? It does! Its subtle sweetness balances the rich, buttery fish, while its hearty texture makes the meal feel satisfying without being too heavy. Plus, there’s something about the contrast of crisp fish skin and soft, crumbly cornbread that just works. 

5. New Orleans-Style Gumbo

Ingredients

• 12 oz package of Andouille sausages (sliced into rounds)

• Meat from 1 medium-sized rotisserie chicken

• 2 cups pre-cooked shrimp

• 1 bunch celery stalks and leaves (diced)

• 1 green bell pepper (diced)

• 1 large yellow onion (diced)

• 1 bunch green onions (finely chopped)

• 1 bunch fresh chopped parsley (finely chopped)

• 7 cups chicken broth

• 1 cup all-purpose flour

• ⅔ cup vegetable oil

• 3 cloves garlic

• 2 tbsp Cajun seasoning

• Salt and pepper to taste

Method 

1. Place a large, heavy-bottomed stock pot over medium-low heat. Add flour and oil and stir constantly for 30 to 45 minutes until the mixture is dark brown, like chocolate. You’re looking for a soft, cookie dough-like consistency, so adjust it with more flour or oil if needed. Be careful not to burn it.

2. Place a separate skillet over medium-high heat and arrange sausage slices in a single layer. Brown for 2 to 3 minutes on one side, then flip and brown on the other side. Transfer to a plate.

3. Pour ½ cup of chicken broth into the hot skillet to deglaze, scraping up any browned bits. Add this broth and drippings to the large stockpot. Pour in the remaining cups of chicken broth, then add vegetables, parsley, garlic, and cookie-dough-like roux. Stir well.

4. Bring to a boil over medium heat and cook for 5 to 7 minutes until the vegetables are slightly tender. Skim off any foam that rises to the top. Stir in Cajun seasoning to taste. 

5. Add in the chicken, sausage, and shrimp. 

6. Adjust the seasoning as needed with salt and pepper. Serve warm over rice and next to cornbread. Bonne Appetit!

Overview 🔍

New Orleans-style gumbo isn’t just a meal; it’s a whole experience. This rich, flavorful stew is the heart and soul of Southern cuisine, bringing together smoky andouille sausage, tender chicken, and succulent shrimp in a deep, savory roux-based broth. 

Every spoonful is packed with bold Creole spices, the “holy trinity” of onions, bell peppers, and celery, and that signature slow-simmered goodness that makes gumbo so unforgettable.

The only thing that could add to this meal is cornbread. Its texture and taste beautifully balance the spice and depth of the gumbo. Plus, there’s no better way to soak up every last drop of that incredible broth than with a warm, golden slice.

FAQ

Is cornbread sweet or savory?

It depends on the recipe and your region. For instance, southern-style cornbread is typically more savory, while northern-style cornbread tends to be sweeter. Overall, the cornbread recipe is versatile enough so you can have new flavors with each try.

Is cornbread gluten-free?

Traditional cornbread recipes often contain wheat flour, making them not gluten-free. However, you can make gluten-free cornbread using only cornmeal or gluten-free flour substitutes. Also, make sure to pair it with a gluten-free meal, like a bowl of hot Garlic Roasted Tomato Soup.

Can you serve cornbread with seafood?

Yes! Cornbread goes well with shrimp and grits, seafood chowder, or Cajun-style dishes like gumbo and jambalaya. You can also serve it next to a fancier pescatarian dinner, like this light and delicious Buttery Halibut with Crispy Skin.

Can cornbread be used in stuffing?

Yes, cornbread stuffing (or dressing) is a popular dish, especially in Southern and Thanksgiving meals. The best part is that you can use it to stuff the turkey or serve it as a separate side dish. Whichever way you choose, it will be delicious!

What meats and soups go well with cornbread?

Cornbread pairs well with a wide range of meats and soups. This is why it’s perfect next to homemade chili, tomato soup, or vegetable soup. It’s also a great side for barbecues (ribs, pulled pork, brisket), fried chicken, roasted turkey, or grilled sausages. But don’t limit yourself to these options; try cornbread with anything you have on hand and see how it goes!