There are just some dishes that scream “holiday season” louder than others, aren’t there? For me, cornbread holds that cherished spot. It’s more than a side it’s comfort on a plate, the kind of dish that brings people together.
And when it comes to elevating a classic, who better than two icons of home cooking? Enter Ina Garten and Dolly Parton both with famously easy, beloved cornbread recipes. This wasn’t just a taste test; this was a search for the cornbread recipe worthy of your holiday table year after year.
Let’s dive into this warm, buttery, golden showdown and find out whether it’s Ina’s signature finesse or Dolly’s Southern charm that truly wins the day!
1. The Celebrity Cooking Showdown: Setting the Stage
When the holidays roll around, I always crave something hearty and nostalgic and cornbread is at the top of that list. It’s not just a dish; it’s a feeling. So the idea of trying Ina Garten and Dolly Parton’s recipes side by side felt like the perfect way to indulge that craving.
These two culinary legends bring such different vibes to the table, and I was excited to see how their unique approaches would influence a humble classic. Ina, the elegant hostess with a knack for refinement, versus Dolly, the queen of warmth and ease. It promised to be a delicious experiment.
This wasn’t just a comparison it was a celebration of how different methods can breathe new life into an old favourite.
2. Ina Garten’s Brown-Butter Skillet Cornbread: Rich, Golden, and Refined
Ina’s version had a name that stopped me in my tracks: brown-butter skillet cornbread. Already, you know it’s going to be good. As a long-time fan of her comforting, foolproof holiday dishes, I had high expectations.
Ina’s recipes are known for being both accessible and elevated, and this cornbread promised that same balance. With rich ingredients and a thoughtful technique, this wasn’t going to be just another loaf it was set to be a centrepiece.
Brown butter alone is a showstopper ingredient, and the fact that it’s all made in a skillet only added to the appeal.
3. What You’ll Need for Ina’s Cornbread
Ina’s ingredient list is refreshingly straightforward. To make enough for a generous holiday crowd (10–12 servings), you’ll need:
- 3 cups all-purpose flour
- 1 cup fine cornmeal (key to its moisture, according to Ina)
- 2 cups whole milk
- 1 cup sugar
- ½ pound unsalted butter (for browning)
- 2 extra-large eggs
- 2 tablespoons baking powder
- A pinch of kosher salt
This combo creates a batter that’s rich but balanced sweet, soft, and just savoury enough.
4. Prepping and Mixing Garten-Style
The first key step is browning that butter and it’s not one to rush. Two sticks melt in a 10-inch cast-iron skillet, slowly transforming into a nutty, golden elixir. Ina warns to keep a close eye, and she’s right: there’s a fine line between brown and burnt.
Once browned, the butter is combined with milk, then whisked with the eggs. Meanwhile, the dry ingredients are blended in a large bowl. Wet meets dry, and you stir gently until just combined a few lumps are perfectly fine.
It’s the kind of process that feels calm and intentional, with just enough attention required to make it special.
5. Resting and Baking Ina’s Cornbread
One of the most underrated steps in Ina’s recipe is the 15-minute rest before baking. It allows the ingredients to fully hydrate, leading to a more tender texture. Trust me, it’s worth the wait.
You pour the rested batter into the same skillet used for browning the butter (without wiping it that’s flavor gold!), smooth the top, and sprinkle with sea salt. The skillet heads into a preheated 350°F oven for 35–40 minutes.
This part is low-effort, high-reward the perfect holiday baking vibe.
6. The Result: Ina’s Golden Masterpiece
After 35 minutes, I pulled the skillet from the oven and couldn’t believe how gorgeous it looked deeply golden, crisp at the edges, and fluffy in the middle.
But it’s the taste that really blew me away. That subtle sweetness from the sugar, the crunch from the crust, and the rich depth from the brown butter came together like a dream.
It was the perfect harmony of savoury and sweet, indulgent yet balanced the kind of dish people would ask for again and again.
7. Why Ina’s Cornbread Deserves the Spotlight
I first made this for a Friendsgiving, and it was an instant hit. Everyone went back for seconds, and even the pickiest eaters asked for the recipe.
But the real clincher? It stayed moist for days. Reheated or cold, it was still absolutely delicious a rare quality in cornbread, which tends to dry out quickly.
It’s elegant, easy, and utterly reliable everything you want in a holiday staple.
8. Dolly Parton’s Cornbread: Simple, Southern, and Savoury
Now, over to Dolly! Her version brings an entirely different energy: quick, minimal ingredients, and full of down-home flavour.
Dolly’s recipe is perfect when you’re short on time but still want something warm, hearty, and comforting. It’s also a reminder that incredible flavour doesn’t have to be complicated.
Her history with home-style cooking shines through in this unfussy, joyfully simple approach.
9. What You’ll Need for Dolly’s Cornbread
Dolly’s ingredient list is beautifully short:
- 2 cups self-rising cornmeal (she suggests Martha White or White Lily)
- 1 to 1½ cups buttermilk
- 2 teaspoons bacon drippings (plus more for the skillet)
- 1 teaspoon salt
Just four ingredients, yet they create a flavour that’s rich, rustic, and undeniably satisfying.
10. Cooking with Bacon Drippings: Dolly’s Signature Twist
Dolly’s recipe starts with a clever move making bacon drippings. I fried up some chopped bacon in a skillet until crispy, then set the pieces aside for garnish. The rendered fat stayed behind, ready to work its magic.
Into a bowl went the cornmeal, salt, and drippings. I added the buttermilk slowly, mixing until I had a thick but smooth batter.
Accidentally adding a bit more bacon fat than called for actually made it richer and I didn’t regret it one bit.
11. Baking Dolly’s Cornbread
With the skillet hot and greased from the bacon drippings, I poured the batter in and let it sizzle as it hit the surface a sound that promised a great crust.
It baked at 425°F for just 25 minutes, making it a fantastic last-minute option. A tap on the top confirmed it was done springy and golden.
This quick bake makes it an ideal pick for busy nights or last-minute get-togethers.
