16 Crave-Worthy Cornbread Recipes

Our Test Kitchen granted the "perfect" moniker to Ben's recipe, thanks to the extra flavor and superior texture his browned butter affords.

Cindy Daniel of Healdsburg Shed in Northern California learned how to make this moist cornbread from her mom while she was growing up in Louisiana.

Start your new year right with black-eyed peas for good luck, as well as collards for a dose of good health, with this 1998 National Cornbread Cook-off first-place winner from Karen Shankles of Knoxville, Tennessee.

Put a little something extra in that cornbread with this pumpkin spice variation that celebrates autumn's most famous flavor. Less than ten ingredients are all you need for this easy and classic cornbread recipe that includes seasonal ingredients like pumpkin puree and pumpkin pie spice. If you want an added dose of sweetness, simply top with fresh honey butter.

This hearty bread captures the essence of classic cornbread stuffing but is quicker and easier to make.

Serve this Southern staple with soups, stews, or salads. Plan to make this just before guests arrive so they can enjoy it hot.

An homage to her Aunt T, This Ain't No Yankee Cornbread was contributed by Tamie Cook, culinary director of Alton Brown's Good Eats program on the Food Network.

Quickly incorporate the hot bacon drippings into the batter with a fork. When you pour it back into the hot skillet, listen for the sizzle. That sound means your crust will be dark golden and crisp.

This classic cracklin' cornbread is a traditional Southern cornbread and calls for just six ingredients.

Sandwich your favorite barbecue between slices of Sweet Potato Cornbread for a change of pace, or serve along side your favorite meal as you would regular cornbread. The sweet potatoes add a touch of sweetness to this favorite bread of the South.

Five ingredients are all you need to make a delicious cornbread recipe. Serve this tasty side with barbecue in the summer or with the turkey at Thanksgiving; it's delicious any time of year!

Add your own signature spin with a few teaspoons of your favorite herb, such as thyme or rosemary.

For this moist, fragrant cornbread, based on a recipe in her classic Vegetarian Cooking for Everyone (1997), author Deborah Madison searches farmers' markets for interesting cornmeal, such as Floriani Red Flint (used here), Roy's Calais, or blue corn. For a denser bread, you can use all cornmeal instead of mixing it with flour.

Serve these moist muffins warm and with plenty of butter. They bake best in heavy-duty (heavier weight) muffin pans. Leftovers freeze well when sealed tightly in a zip-top plastic freezer bag.

This delicate Southern twist on the traditional French sponge cake is one of our favorite hostess gifts. Light and airy, and not too sweet, they'd have Proust swooning "Lawdamercy."

Cornbread rounds out your favorite stew, chili or soup. With this simple cornbread recipe, you can't go wrong.