Whichever cornbread recipe you go with, I have a marvy way to jazz it up. Add 6 oz. small cubed jalapeno or habanero cheddar or jack cheese, and 4 green onions (thinly sliced) to the cornbread batter.

... And remember- don't overmix your cornbread batter (unless you're making buttermilk cornbread- recipe below!) This is my Gram's all purpose cornbread recipe. Nice and not-sweet, just as Southern as my Mee Maw. This is also good for making cornbread stuffing from the leftovers. As my Dad says, "It's enough to make your tongue slap your brain silly."

Buttermilk Cornbread

1/2 cup flour
1 1/2 cups yellow cornmeal (NOT self-rising)
3/4 tsp soda
2 tsp baking powder
1 1/2 TB sugar
1 tsp salt
2 eggs beaten
3 TB melted butter
1 1/4 c. buttermilk

Preheat oven to 425F with a cast iron skillet (with 3 TB butter) in it.

Mix dry ingredients in one bowl. Mix wet ingredients in another larger bowl and then add the dry ingredientes into the wet ones. Whisk the mixture. (Here's where the add-ins are great!)

Remove hot pan from oven and carefully swirl to coat with butter. Pour batter into the hot pan quickly and replace pan in oven. Bake for 30 minutes.

Alternately- you can use greased muffin tins filled 1/2 full or pour into a well greased 8 x 10 pan. If you do that, you'll want to cook for about 25 minutes for the muffin tins or 30 for the pan.