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This quick and simple cornbread recipe is a longtime family favorite! Growing up, we pretty much only ate it with chili—it’s a perfect match. But over the years, we’ve discovered how versatile it really is. This cornbread pairs beautifully with so many meals: grilled chicken and corn on the cob in the summer, roast and mashed potatoes on cozy Sundays, or crispy fried chicken any time of year. Whether you’re making a big family dinner or a quick weeknight meal, this easy homemade cornbread is the perfect side dish.

There’s something magical about eating homemade cornbread in my mom’s Iowa country kitchen. The smell—warm, buttery, slightly sweet—filled the air with comfort and nostalgia. In our small farmhouse, surrounded by cornfields and big skies, cornbread wasn’t just food—it was part of our family tradition.

Mom always made her cornbread from scratch. It came out golden, soft, and perfectly moist, a staple at nearly every meal. Whether served with a hearty bowl of chili or on its own, cornbread had a special way of bringing us together around the kitchen table.

Our Iowa country kitchen was the heart of the home—a place where simple ingredients became something special. The kitchen windows overlooked the fields, and the sound of laughter and conversation was as common as the aroma of dinner on the stove.

Even today, when I make cornbread in my own kitchen, I’m instantly taken back to those cozy, slow-paced days. Homemade cornbread reminds me of family, tradition, and the warmth of country living.

If you’re craving real comfort food with a touch of Midwest charm, nothing compares to the taste and memory of cornbread made in a true Iowa country kitchen.

How do I brown butter?

To brown butter, I start by cutting unsalted butter into small pieces and placing them in a light-colored pan over medium heat. As the butter melts, it begins to foam and sizzle, so I stir it frequently to ensure it cooks evenly. After a few minutes, the crackling sound quiets down, and I begin to notice a rich, nutty aroma — that’s when I watch closely for the milk solids at the bottom of the pan to turn golden brown. Once they reach a deep amber color, I immediately remove the pan from the heat and pour the browned butter into a heatproof bowl to prevent it from burning. It’s a quick process, but keeping a close eye makes all the difference.

Bekah’s Tips:

• Browning the butter isn’t necessary, but it’s really good! It takes just a few extra minutes since the butter needs to be melted anyway. 
• This is good served with butter and honey, but it’s even better with our favorite, Copycat Texas Roadhouse Butter found here. Tastes just like the real thing!

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