Cornbread doesn’t need much to make a meal feel complete, but pair it with the right Southern sides, and you’ve got a table full of soul, history, and downright deliciousness.
It doesn’t matter if you bake yours with a crispy golden edge in a cast-iron skillet or prefer it cake-like with a hint of sweetness, cornbread has always been more than just a side. It’s a Southern staple – practical, nostalgic, and rooted in tradition.
Let’s talk about eight standout dishes that don’t just go well with cornbread, they elevate the whole experience.
These sides are hearty, bold, and packed with flavor. Some bring a smoky kick, others a touch of sweetness, and together, they tell a story that goes deeper than the plate.
1. Collard Greens
If you’re serving cornbread, collard greens should be nearby. These dark leafy greens are a fixture in Southern kitchens, especially during holidays and Sunday dinners. They’re typically slow-cooked with ham hocks, smoked turkey, or bacon until meltingly tender.
What seals the deal is the potlikker—the flavorful broth left behind in the pot. It’s rich with minerals and seasoned meat flavor, and it’s made for dipping cornbread.
Quick Prep Tip
- Wash greens thoroughly, cut out the stems, and slice into ribbons.
- Sauté onions and garlic in bacon fat.
- Add greens, broth, and a smoked meat piece. Simmer low and slow.
- Finish with vinegar for a sharp note.
Why It Works
Cornbread’s sweetness mellows the slight bitterness of the greens, and its crumbly texture soaks up that potlikker like a sponge.
2. Pinto Beans
View this post on Instagram
Pinto beans and cornbread are a budget-friendly classic, but don’t let the simplicity fool you. Slow-simmered with onions, garlic, and smoked meat, pinto beans become a creamy, stick-to-your-ribs dish that’s pure comfort.
How to Serve
- Soak dried beans overnight.
- Sauté aromatics in bacon fat.
- Simmer with broth and ham hock until creamy.
- Season with salt and pepper, maybe a touch of hot sauce.
Tip
Use a wedge of skillet cornbread (the kind with a crusty bottom) to scoop up that last spoonful.
3. Fried Okra
Fried okra is the crispy wildcard at the table. It adds texture, a mild vegetal flavor, and just enough indulgence to round things out.
And when okra’s sliced thin, dusted in cornmeal, and fried to golden perfection? It’s hard to stop popping them in your mouth.
Fast Frying Basics
- Slice okra into coins.
- Toss with cornmeal, flour, salt, and black pepper.
- Fry in hot oil until golden. Serve right away.
Pairing Vibe
Cornbread and fried okra work best at barbecues, cookouts, or casual fish fries. That crunch cuts through any richness, keeping things balanced.
4. Black-Eyed Peas
Black-eyed peas are a Southern classic with a reputation for prosperity, especially when eaten on New Year’s Day alongside greens and cornbread.
Simmered slowly with onions, celery, pork, and a touch of spice, these little beans develop a deep, savory taste and a silky broth.
Cooking Pointers
- Rinse beans and soak if needed.
- Cook down aromatics, add peas and broth.
- Toss in smoked meat. Let it simmer until tender.
Best Bite
Break up your cornbread right into the bowl and mix it in—no spoon required.
5. Turnip Greens
Turnip greens are close cousins to collards but come with a sharper, peppery bite. Cooked Southern-style—with pork, onion, garlic, and maybe a little vinegar—they bring contrast and complexity to the plate. They also leave behind a flavorful potlikker, ready for that trusty cornbread.
Serving Suggestions
- Cook low and slow for depth of flavor.
- Add a splash of vinegar at the end to bring brightness.
When to Serve
Perfect during the colder months when you need something warming, especially paired with sweet or neutral cornbread.
6. Hush Puppies
Hush puppies are like cornbread’s fun cousin—deep-fried and bite-sized. Their crispy outer shell and soft, fluffy interior bring a playful touch to any Southern spread.
How to Make
- Whisk cornmeal, flour, baking powder, eggs, and buttermilk into a thick batter.
- Fry spoonfuls in hot oil until golden.
- Serve fresh and hot.
Pro Tip
Mix chopped onions or jalapeños into the batter for a bit of kick.
7. Fried Apples
Fried apples are soft, syrupy, and spiced with cinnamon. They walk the line between side dish and dessert, and they’re just plain lovely next to a slab of cornbread, especially if you like a little sweetness in your meal.
Quick Prep
- Peel, core, and slice apples.
- Sauté in butter with brown sugar and cinnamon.
- Cook until golden and tender.
Why It Works
Cornbread, especially the sweet kind, pairs perfectly with warm fried apples. It’s a nostalgic combo, often seen at holiday meals and fall dinners.
8. Mac and Cheese
Mac and cheese is a Southern table mainstay. It’s not just for kids—it’s a rich, indulgent dish that plays well with cornbread’s lighter texture. Together, they’re pure Southern comfort.
How to Do It Right
- Make a roux with butter and flour, add milk, then stir in cheddar or a cheese blend.
- Combine with cooked pasta, top with breadcrumbs, and bake until bubbly and golden.
Pairing Note
Sweet cornbread works well here, balancing the salty, cheesy richness of the mac.
Side-by-Side Flavor Guide
| Side Dish | Key Ingredients | Flavor Profile | Cornbread Pairing |
| Collard Greens | Greens, ham hock, bacon, onion | Smoky, savory, bitter | Savory cornbread |
| Pinto Beans | Beans, pork, onion, garlic | Creamy, savory | Savory cornbread |
| Fried Okra | Okra, cornmeal, flour, seasoning | Crispy, mild | Either |
| Black-Eyed Peas | Peas, pork, aromatics | Earthy, rich | Savory cornbread |
| Turnip Greens | Greens, pork, vinegar | Peppery, hearty | Savory cornbread |
| Hush Puppies | Cornmeal, flour, egg, buttermilk | Sweet, crispy | Sweet cornbread |
| Fried Apples | Apples, butter, sugar, cinnamon | Sweet, caramelized | Sweet cornbread |
| Mac and Cheese | Pasta, cheese, butter, milk | Creamy, cheesy | Sweet cornbread |
Serving Tips to Pull It All Together
Keep cornbread warm: Wrap it in a clean towel or napkin after baking to hold in the heat and moisture.
Make it your own: Add jalapeños or cheese to the batter for savory meals, or drizzle honey on top when serving with sweet sides.
Plan a full spread: For a classic Southern dinner, try:
-
- Main: Barbecue ribs or fried chicken
- Sides: Collard greens, mac and cheese, fried okra
- Bread: Skillet cornbread, warm with butter
Healthier Tweaks (If You Want Them)
If you’re watching your sodium or saturated fat:
- Use smoked turkey instead of ham hocks.
- Try baking instead of frying where it fits.
- Cut back on added sugar in cornbread and fried apples.
Cornbread itself is pretty straightforward—cornmeal, buttermilk, eggs—but it can get heavy depending on what goes in or on it. Stick to simple ingredients, and you’re golden.
Cornbread and Its Southern Roots
Let’s take a second to appreciate the star of the show. Cornbread came into Southern cooking through Native American traditions, where ground cornmeal was a dietary mainstay long before settlers arrived.
The recipe evolved, shaped by available ingredients and regional flair. Over time, African American cooks perfected slow-simmered greens, beans, and all the rich accompaniments that made cornbread the go-to side.
Whether it’s served with a slab of butter, crumbled into broth, or eaten on its own, cornbread adapts to the meal. And when it meets the right side dishes, something just clicks.
A Dish With Meaning
More than just a side, cornbread is part of the South’s cultural DNA. It carries influences from Native American, African, and European traditions, passed down in family kitchens and shared at every kind of gathering. Whether eaten with hands or crumbled into a bowl of beans, it brings people together—and it’s always better when served with love.
I’m Leo McIntyre, and my love for cooking was born in my grandmother’s kitchen, where I discovered the magic of traditional Southern recipes. Inspired by her passion and the flavors of my childhood, I started SouthernParm to share these treasured family dishes and keep the rich culinary traditions of the South alive for everyone to enjoy.