There is something about a pan of warm, golden cornbread fresh from the oven that makes any meal feel like a proper occasion. Whether you are pairing it with a steaming bowl of chili, setting it beside a rack of smoky ribs, or simply pulling off a wedge and eating it with butter and honey over the kitchen sink, cornbread is one of those recipes that never asks much of you but always gives a lot back. Here are 9 easy cornbread recipes that cover everything from the classic Southern skillet version to creative, flavor-packed twists that will keep your bread basket interesting all year long.
1. Classic Southern Buttermilk Cornbread
This is the cornbread that sits at the very center of Southern cooking made the old-fashioned way with real buttermilk for a gentle tang, no more sugar than a pinch if any at all, and baked in a screaming-hot, preheated cast iron skillet so the bottom and sides develop that dark, crackling crust that is the whole point and the whole reward of doing it this way. It is savory rather than sweet, slightly crumbly in that satisfying way that good cornbread always is, and the flavor is purely, deeply corny in a way that store-bought mixes simply cannot replicate no matter how much butter you add on top afterward. The cast iron skillet is not optional here; the dry, preheated pan is what creates the signature crust, and without it, you are making a different (lesser) cornbread. Once you have the technique down, this becomes one of those recipes you make from memory without even thinking, the kind of thing your hands know how to do.
Ingredients
- 1 cup yellow cornmeal (stone-ground preferred)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted (plus more for the skillet)
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C). Let the skillet heat for at least 10 minutes. It should be very hot.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined and stop as soon as no dry streaks remain. Do not overmix.
- Carefully remove the hot skillet from the oven using heavy oven mitts. Add a tablespoon of butter and swirl it quickly to coat the bottom and sides. It should sizzle loudly.
- Pour the batter into the hot skillet immediately. It should sizzle on contact, which is exactly what you want.
- Bake for 20–24 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool in the skillet for 5 minutes before slicing into wedges and serving.
How to Serve It
Slice into wedges while still warm and place a thick pat of salted butter on each piece so it melts slowly into the crumb. A drizzle of raw wildflower honey or sorghum syrup is a classic Southern finishing touch and works beautifully against the savory, slightly tangy flavor of the bread. Serve alongside a pot of slow-simmered pinto beans, collard greens, or a bowl of chicken and dumplings for a full Southern supper that needs nothing else. In fall and winter, it is perfect beside a bowl of butternut squash or sweet potato soup. Leftover cornbread crumbled into a glass of cold whole milk is a genuine Southern tradition worth trying at least once in your life.
2. Honey Butter Skillet Cornbread
If classic cornbread is the reliable everyday version, honey butter cornbread is what happens when you want the same comforting base but with a layer of pure indulgence added the batter gets a swirl of real honey mixed right in, giving the whole loaf a gentle floral sweetness from the inside out, and then a honey butter glaze gets brushed on twice once the bread comes out of the oven, first when it is scorching hot so it soaks in deep, and again after a few minutes so a second coat builds up on the surface and creates something almost caramel-like on the crust. The contrast between that slightly sticky, sweet exterior and the tender, buttery interior is what makes people reach for a second wedge before they have even finished the first. This is a cornbread that works at dinner, at brunch, or eaten standing over the skillet at midnight, and it is equally good with savory dishes and sweet ones.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup honey (divided)
- 1/4 cup unsalted butter, melted (for the batter)
- 2 tablespoons salted butter (for the glaze)
- 2 tablespoons honey (for the glaze)
Instructions
- Preheat the oven to 400°F (205°C) with a 10-inch cast iron skillet inside, heating for at least 10 minutes.
- Whisk together cornmeal, flour, baking powder, and salt in a large bowl.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and 2 tablespoons of the honey until smooth.
- Fold wet into dry until just combined and do not overmix.
- Remove the hot skillet carefully, coat the bottom and sides with a little butter, and pour in the batter. It should sizzle.
- Bake 20–22 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, melt 2 tablespoons of salted butter with 2 tablespoons honey in a small saucepan over low heat, stirring until combined.
- As soon as the cornbread comes out of the oven, brush the glaze generously over the entire surface. Let it rest for 5 minutes, then brush again with any remaining glaze.
How to Serve It
Serve warm wedges with extra honey butter in a small ramekin on the side for people who want more and they will want more. This cornbread is a spectacular pairing with anything spicy, since the sweetness cools and complements heat beautifully; try it beside jalapeño chili, pulled pork, or spicy dry-rubbed chicken wings. For brunch, arrange warm wedges on a board alongside fresh fruit, whipped ricotta, and a small pot of jam for a spread that feels genuinely special without much effort. During the holidays, this cornbread earns a place on the Thanksgiving table right beside the turkey, where its honey sweetness ties together the whole spread in the best way.
3. Jalapeño Cheddar Cornbread
This is the cornbread for anyone who wants their comfort food to come with a little fire sharp cheddar grated fresh from the block and sliced jalapeños folded directly into a savory, buttery batter so that every single bite delivers a pocket of melted cheese and a flash of green pepper heat that builds warmly on the palate and makes the whole loaf impossible to stop eating. You can dial the heat up or down depending on your preference: remove the jalapeño seeds entirely for a mild, mostly sweet pepper flavor that even heat-sensitive eaters will enjoy, or leave some or all of the seeds in if you want something that genuinely bites back. It bakes beautifully in either a cast iron skillet or a standard square baking pan, and the cheese scattered over the top browns and crisps slightly during baking, creating a golden, bubbling crust that is arguably the best part of the entire pan.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/2 cups sharp cheddar cheese, freshly grated (divided)
- 2 large jalapeños, thinly sliced (seeds removed for less heat)
Instructions
- Preheat the oven to 400°F (205°C). Grease a 9×9-inch baking pan or 10-inch cast iron skillet well.
- Whisk together cornmeal, flour, baking powder, baking soda, salt, and garlic powder in a large bowl.
- In a separate bowl, whisk buttermilk, eggs, and oil until smooth and fully combined.
- Fold wet ingredients into dry until just combined a few small lumps are fine.
- Fold in 1 cup of the shredded cheddar and most of the jalapeño slices, reserving a small handful of each for topping.
- Pour batter into the prepared pan and spread evenly.
- Scatter the remaining cheddar and jalapeño slices over the top.
- Bake for 22–26 minutes until golden on top, set in the center, and a toothpick comes out clean.
- Cool 10 minutes before cutting into squares or wedges.
How to Serve It
This cornbread is made for smoky, slow-cooked meats pulled pork, brisket, smoked chicken thighs where the sharp cheesy heat of the bread cuts right through the richness of the meat and creates a combination that feels deeply satisfying. Serve alongside a creamy white bean soup or a pot of spiced black-eyed peas for a comforting Southern dinner that hits every flavor note. For parties and gatherings, cut into small squares and serve as a finger food alongside bowls of sour cream and salsa verde for dipping. Leftovers are excellent reheated in a dry skillet over medium heat for a few minutes per side, which crisps the outside and warms the cheese all over again.
4. Sweet Honey Cornbread Muffins
Cornbread muffins solve every serving problem that a full skillet cornbread creates they are individually portioned, they bake faster, they travel easily, they look charming in a bread basket, and most importantly, nobody has to negotiate over the corner pieces because every single muffin is its own little golden individual with its own perfectly browned top and slightly crispy edge. These lean sweet, with a generous amount of honey in the batter and a quick honey-butter glaze brushed on while the muffins are still hot from the oven, giving each top a shiny, lacquered finish that looks like they came from a proper bakery case. They are soft and moist with just enough crumble in the texture to remind you they are cornbread, not cake, and because the recipe uses both whole milk and buttermilk together, the flavor is slightly richer and more complex than a single-dairy version.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup buttermilk
- 2 large eggs
- 1/3 cup honey
- 1/3 cup unsalted butter, melted
For the glaze:
- 1 tablespoon honey
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease each cup thoroughly.
- Whisk cornmeal, flour, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk together whole milk, buttermilk, eggs, honey, and melted butter until fully combined.
- Fold wet ingredients into dry until just combined lumps in the batter are completely fine and actually preferable.
- Divide batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 16–18 minutes until the tops are golden and a toothpick inserted in the center comes out clean.
- While muffins are still hot, stir together the tablespoon each of honey and melted butter, then brush over each muffin top.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
How to Serve It
Arrange warm muffins in a cloth-lined basket for a cozy, rustic presentation that works beautifully at any dinner table. They pair wonderfully alongside a big pot of tomato soup, chicken tortilla soup, or any creamy chowder, where the sweet, buttery muffin is the perfect thing to tear apart and dunk into the bowl. Serve with softened honey butter and a sprinkle of flaky sea salt on the side for a sweet-salty contrast that always gets comments. During the holidays, tuck them into a bread basket alongside dinner rolls for a spread that has something for everyone. Leftovers stay moist for up to two days in an airtight container at room temperature and are excellently packed into lunchboxes the next day.
5. Creamy Green Chile Cornbread
Green chile cornbread is a Southwestern classic that takes everything comfortable about homemade cornbread and layers in a whole new dimension of flavor roasted green chiles folded through a batter that is enriched with sour cream, giving the finished loaf a creamy, almost custard-like tenderness in the center that is nothing like dry, crumbly cornbread and everything like something you want to eat in large quantities. Hatch green chiles are the gold standard here if you can get them, with their distinctive mild heat and roasted sweetness, though a well-drained can of Anaheim chiles works beautifully year-round and requires zero extra effort. Monterey Jack melted throughout the batter adds a creamy, slightly buttery note that holds the whole thing together, and the combination of sour cream and cheese makes this one of the most reliably moist cornbread recipes in the entire collection; it practically cannot come out dry.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 large eggs
- 1 cup sour cream
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 can (4 oz) diced green chiles, well drained
- 1 1/2 cups Monterey Jack cheese, shredded (divided)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or 10-inch cast iron skillet generously.
- Whisk cornmeal, flour, baking powder, salt, and cumin together in a large bowl.
- In a separate bowl, whisk eggs, sour cream, milk, and oil until very smooth.
- Stir wet into dry until just combined and the batter will be thick.
- Fold in the drained green chiles and 1 cup of the shredded Monterey Jack.
- Pour batter into the prepared pan and spread evenly.
- Scatter the remaining 1/2 cup of cheese evenly over the top.
- Bake for 28–32 minutes until the top is golden, the cheese is bubbling and lightly browned, and a toothpick inserted in the center comes out clean.
- Rest for 10 minutes before slicing it firms up slightly as it cools.
How to Serve It
Serve warm squares topped with a generous spoonful of sour cream, a scatter of fresh cilantro, and a few thinly sliced green onions for a presentation that looks as good as it tastes. This cornbread is a natural companion for chicken enchiladas, slow-cooked beef tacos, or a big pot of posole, where the creamy, mildly spiced bread rounds out every bowl. For a simple weeknight meal that comes together fast, cut into large squares and top each piece with a fried egg and a drizzle of green salsa. It freezes exceptionally well, wrap individual slices tightly in plastic wrap and then foil, and reheat straight from frozen in a 300°F oven for about 15 minutes when you need a quick side in a hurry.
6. Skillet Cornbread with Bacon and Scallions
Bacon and cornbread have such an obvious, natural affinity for each other that it genuinely feels like an oversight every time you make cornbread without bacon in it the smokiness and deep saltiness of rendered, crispy thick-cut bacon running through every bite of a tender, golden cornbread is profoundly satisfying, and the fresh green scallions add a bright, subtle onion note that cuts through the richness and keeps each wedge from feeling too heavy. The technique here is what sets this recipe apart: you cook the bacon in the cast iron skillet first, then use the reserved drippings to grease the pan before the batter goes in, meaning the very bottom and sides of the cornbread cook in bacon fat and develop a crust that is smoky, dark, and genuinely one of the most delicious things a piece of cornbread can be. It is a side dish that frequently upstages whatever else is on the table.
Ingredients
- 6 strips thick-cut bacon, cut into small pieces
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 4 scallions, thinly sliced (both whites and greens, divided)
Instructions
- In a 10-inch cast iron skillet over medium heat, cook the bacon pieces until crispy and golden, stirring occasionally, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve exactly 2 tablespoons of bacon drippings in the skillet and pour off the rest.
- Place the skillet (with the reserved drippings) in the oven and preheat to 425°F (220°C).
- Whisk cornmeal, flour, baking powder, baking soda, and salt together in a large bowl.
- In a separate bowl, whisk buttermilk, eggs, and melted butter until combined.
- Fold wet into dry until just mixed, then stir in the crispy bacon and most of the sliced scallions, reserving a small handful for the top.
- Carefully pour batter into the screaming hot skillet it should sizzle loudly on contact.
- Scatter the remaining scallions over the top of the batter.
- Bake 20–24 minutes until deep golden brown and a toothpick comes out clean.
How to Serve It
Wedges of this cornbread are a dream alongside a big pot of navy bean soup, split pea soup, or a creamy potato and leek chowder, where the bacon flavor in the bread mirrors what is happening in the bowl and makes the whole meal feel cohesive and warming. Serve at brunch with scrambled eggs and a bottle of hot sauce, or alongside a weekend breakfast spread where the savory, smoky bread stands beautifully for toast. For summer cookouts, this cornbread is the ideal companion to slow-smoked ribs and pulled pork; the smokiness of the bacon echoes the grill and ties the whole spread together. Cut into small squares for game day and serve as finger food alongside cold beer and dipping sauces.
7. Pumpkin Spice Cornbread
Pumpkin puree and stone-ground cornmeal are two ingredients that share the same earthy, golden, deeply American soul, and when you bring them together with warm spices cinnamon, ginger, nutmeg, a touch of allspice you get a cornbread that smells like the entire autumn season concentrated into one baking pan and tastes like the coziest afternoon of the year sitting still inside a square of bread. The pumpkin does something useful beyond just adding flavor: it holds moisture through the bake and keeps the crumb tender and soft for longer than standard cornbread, which means this recipe actually gets slightly better on day two after the spices have had time to settle and deepen and all the flavors have had a chance to get acquainted. It is the recipe for the entire stretch from September through Thanksgiving and honestly into December too.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/3 cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons honey
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking pan thoroughly.
- Whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.
- In a separate bowl, whisk together the brown sugar, eggs, pumpkin puree, milk, melted butter, and honey until very smooth and fully combined the pumpkin should be completely incorporated with no lumps.
- Fold the wet mixture into the dry ingredients until just combined. The batter will be thick and slightly sticky.
- Pour into the prepared pan and spread evenly with a spatula.
- Bake for 26–30 minutes until the top springs back when pressed gently in the center and a toothpick comes out clean.
- Cool 10 minutes before cutting into squares.
How to Serve It
Serve warm squares with a generous swipe of maple butter made by stirring 2 tablespoons of pure maple syrup into 4 tablespoons of softened salted butter which melts into the spiced crumb and amplifies every warm autumn flavor already in the bread. This cornbread fits naturally on a Thanksgiving appetizer spread before the main meal, or served alongside a bowl of butternut squash soup or a hearty lentil stew for a cozy weeknight dinner. For dessert, top a warm square with a scoop of vanilla bean ice cream and a slow drizzle of salted caramel sauce. Cubed and dried the day before the holiday, it also makes a spectacular base for a savory pumpkin-spiced stuffing that will convert anyone who thought they had stuffing figured out.
8. Three-Cheese Pull-Apart Cornbread Rolls
Pull-apart rolls made from a cornbread base are one of those ideas that sounds ambitious but is actually one of the simplest things you can make you drop mounds of a thick, cheese-laden batter close together in a baking dish, they puff up and press against one another in the oven, and they emerge as a connected pan of golden rolls with crispy individual tops and pillowy, pull-apart edges that are deeply dramatic and satisfying to tear at the dinner table. Three cheeses sharp cheddar for bold flavor, mozzarella for that essential melty stretch, and parmesan for a salty, nutty crust on top each play a specific and non-negotiable role in making these rolls far more interesting than any single-cheese version, and the whole thing comes together from mixing bowl to table in under 40 minutes, which is the kind of timeline that makes an impressive bread feel entirely achievable on a weeknight.
Ingredients
- 1 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 3/4 cup sharp cheddar, freshly shredded
- 3/4 cup low-moisture mozzarella, shredded
- 1/4 cup parmesan, finely grated
- 2 tablespoons melted butter (for brushing after baking)
- 1 tablespoon fresh chives or flat-leaf parsley, finely chopped
Instructions
- Preheat the oven to 400°F (205°C). Grease a 9×13-inch baking dish generously.
- Whisk cornmeal, flour, baking powder, salt, and garlic powder together in a large bowl.
- In a separate bowl, whisk buttermilk, eggs, and melted butter until combined.
- Fold wet into dry until just mixed do not overwork the batter.
- Fold in the cheddar and mozzarella until evenly distributed.
- Using a large cookie scoop or two large spoons, drop 12 even mounds of batter into the baking dish, arranging them close together so they will touch as they rise.
- Sprinkle the grated parmesan evenly over the top of each roll.
- Bake for 22–26 minutes until all the rolls are golden brown and puffed, and the parmesan on top is deeply golden and lacy.
- Remove from the oven and immediately brush the tops with the 2 tablespoons of melted butter.
- Scatter fresh chives or parsley over the top and serve directly from the baking dish.
How to Serve It
Bring the whole baking dish to the table and let people pull their own rolls. The communal, hands-on quality of this always creates a moment of genuine excitement at dinner, especially when the mozzarella stretches. These rolls are spectacular alongside tomato-based pasta dishes, minestrone, Italian wedding soup, or a pot of marinara-braised meatballs, where the cheese flavors echo the dish on the table. For a party, serve the pan straight from the oven with a bowl of warm marinara or roasted garlic dipping sauce alongside. These are best eaten the day they are made while the cheese is still soft and the tops still have a little crunch, though a few minutes in a hot oven the next day brings them most of the way back to their original glory.
9. Cornbread Stuffing with Sage and Sausage
This is not just a side dish it is the side dish that gets requested by name and that people quietly hope there will be enough of for seconds, because cubes of day-old cornbread toasted until dry and golden, tossed with browned Italian sausage, sautéed sweet onion and celery, fragrant fresh sage and thyme, and just enough chicken broth to make the whole pan moist and custardy without going soggy and then baked until the top is a deeply golden crust over an interior that is soft, rich, and full of the most comforting flavors imaginable is the kind of thing that makes people look up from their plate and say something. The cornbread base gives the stuffing a slightly sweet, crumbly character that works as a perfect counterpoint to the savory sausage and herby warmth of the sage, and because it bakes in a dish rather than inside a bird, the entire top gets that coveted golden, slightly crispy crust all the way across.
Ingredients
- 8 cups day-old cornbread, cut into 3/4-inch cubes
- 1 lb Italian sausage, casings removed
- 1 large yellow onion, finely diced
- 4 celery stalks, sliced 1/4 inch thick
- 4 garlic cloves, minced
- 3 tablespoons unsalted butter
- 2 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 1/2 cups low-sodium chicken broth (add a little more if the mixture seems dry)
- 2 large eggs, beaten
- Salt and freshly cracked black pepper to taste
- 2 tablespoons cold butter, cut into small cubes (for dotting the top)
Instructions
- Spread the cornbread cubes in a single layer on two large baking sheets and dry them out in a 300°F (150°C) oven for 20–25 minutes, tossing once halfway through. Transfer to a very large mixing bowl.
- Increase the oven temperature to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, cook the sausage, breaking it into crumbles, until browned all over, about 8 minutes. Add the sausage to the bowl with the cornbread, leaving any fat in the skillet.
- Add 3 tablespoons butter to the same skillet over medium heat. Sauté the onion and celery for 8–10 minutes, stirring frequently, until softened and lightly golden. Add the garlic, sage, and thyme and cook for 1 more minute until fragrant.
- Scrape the vegetable mixture into the cornbread bowl and toss everything gently to combine.
- Whisk together the chicken broth and beaten eggs, then pour over the cornbread mixture. Toss gently until everything is evenly moistened. Season with salt and pepper.
- Transfer to the prepared baking dish and spread evenly. Dot the surface with the small cubes of cold butter.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 20–25 minutes until the top is deeply golden and crispy.
- Rest for 5 minutes before serving.
How to Serve It
Serve this stuffing directly from the baking dish at Thanksgiving, Christmas, or any holiday dinner where the golden, herb-flecked top will immediately draw everyone’s attention before anything else on the table does. Spoon generous portions alongside roasted turkey, cranberry relish, and rich pan gravy the sausage and sage flavors tie everything on the plate together in a way that feels complete and harmonious. The day after the holiday, press leftover stuffing into a buttered skillet and fry until crispy on both sides for a golden stuffing cake that is legitimately better than the original. Reheat a bowl of stuffing with a ladle of warm gravy poured over the top for one of the simplest and most satisfying leftover meals of the entire year.
A Few Final Thoughts
From a simple, butter-soaked cast iron classic to a pan of sausage-and-sage stuffing that makes the whole house smell like the holidays, these 9 cornbread recipes give you something wonderful to bake for every season and every occasion. The best part about cornbread is how forgiving and adaptable it is once you understand the basic ratio of cornmeal to flour to liquid, you can take it in almost any direction you like. Save this collection somewhere you can find it again, try whichever recipe speaks to you first, and share the results with the people around you. Good cornbread, like most good things, is always better when there is someone to enjoy it with.
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