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  Learn how to make the BEST cornbread from scratch! With a lightly sweet corn flavor and tender crumb, it's delicious alongside a hot bowl of soup. FALL  /  BAKING  —  JUMP TO RECIPE If my Midwestern upbringing taught me one thing, it’s that there’s nothing better than a slice of cornbread and a bowl of  chili  on a cold fall night. But I’m not talking about just any cornbread. I’m talking about  good  cornbread, the kind that’s slightly crumbly, perfectly golden, and right on the line between savory and sweet. If you dunk it into the smoky, spicy chili, it’ll taste delicious, but it’s also tasty on its own, with or without a pat of butter on top. This homemade cornbread recipe checks every box. Even Jack, who generally swears off cornbread, is happy eating slice after slice. I’ll always vote for pairing it with chili, but really, it’s fantastic with any soup or stew. Serve it for dinner, alongside piping hot bowls of whatever soup you like ...