Category: Soups, Sides, & Breads

The perfect little morsels of Copycat Sonny's BBQ cornbread, taken by Allspice Photography, LLC. The perfect little morsels of Copycat Sonny's BBQ cornbread, taken by Allspice Photography, LLC.

Copycat Sonny’s BBQ Cornbread

Recipe Background:

My most popular recipe on the blog, this Copycat Sonny’s BBQ cornbread recipe is a crowd favorite! Went to Sonny’s BBQ* years ago and fell in love with their cornbread, and this is my homemade spin on their classic taste. We also recipe-tested multiple gluten-free cornbread mixes over the holidays to see which ones would work best with our existing recipe. These substitutions are below for making this Gluten-free as well! Check out another blog here for more kid-friendly and easy-to-make recipes at home with your family.

Recipe Notes:

  • You can substitute almond milk or oat milk here if you have other allergens.
  • For the Gluten-free recipe, use Bob’s Red Mill or King Arthur’s 1-to-1 conversion flour for the flour step below. You may need upwards of 1/4 of extra flour if the batter is looking too wet (this is a tip for both the GF and regular versions).
  • **For GF Cornbread mixes – We amended the ingredients on the GF side of this recipe based on what was needed for the most readily available box mixes we could test for us here in South Carolina. If you’re using a different box mix, use the recommended added ingredients they need to make the original recipe, then add the extra ingredients for our recipe, and follow the temperature they require on the box.
  • Doubling the original recipe is great for parties, it serves twice the amount of people and comes out amazing in a cast-iron skillet too! My pictures above show me making a double batch of the original, here are those quantities:
    • 2 boxes Jiffy Cornbread Mix
    • 2 Eggs
    • 2/3 cup Soy milk (unsweetened original)
    • 2 (8 oz.) cans of Creamed Corn
    • 1/2 cup Sugar
    • 2 heaping tbsp. Flour
    • The instructions below remain the same. You may need to bake the doubled batch 10-15 mins longer depending on the pan or oven you use. We have not attempted to double the GF version yet, however, if you’d like us to add those instructions as well, let us know in the comments below!

*Please note: My interpretation of this recipe or the opinions on this recipe is in no way sponsored, endorsed, or the thoughts of Sonny’s BBQ Restaurant or its affiliates.

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The finished Green beans Pecan-dine, taken by Allspice Photography, LLC. The finished Green beans Pecan-dine, taken by Allspice Photography, LLC.

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Recipe Notes:

  • If green beans aren’t in season when you make this recipe, feel free to sub in 1 (9 oz) package of frozen French-cut green beans instead!
  • This is a play on the original Green Beans Almondine recipe, which I kept about the same, except subbing in the pecans. Feel free to make it with the almonds if you’d like!
  • I’ve also seen versions where they added up to a 1/2 cup of Asiago, Parm, or some other sharp-aged cheese to this and it turned out delicious. I would use VioLife’s Just Like Parm parm if making it vegan or a Manchego cheese if wanting to go the non-dairy sheep’s cheese route.
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