Though it's a common and inexpensive ingredient, cornmeal can take many forms -- bread, muffins, puddings, spoon breads, and more. Whether it's salty or sweet, crumbly or creamy, cornbread can be a perfect accompaniment to all types of meals.

Make cornbread the old-fashioned way with a cast-iron skillet.

The batter for these savory scallion cornbread muffins is mixed all in one bowl, so it's quick and easy to whip up a batch of muffins for dinner. Serve these muffins with chili, soup, or a main-course salad.

This honey-sweetened buttermilk cornbread from Chef Emeril Lagasse is made with all cornmeal -- no flour -- giving it a crumbly texture and rich, toasty flavor. The cornbread is baked in a cast iron skillet and can be prepared in the oven or directly over an outdoor grill.

One batch of batter is divided into three bowls to stir in three irresistible ingredient combinations: Orange-Rosemary, Jalapeno-Cheddar, and Caramelized Onion-Bacon. These mini muffins are perfect appetizers for serving at a buffet or a barbecue.

Spoon bread, a classic Southern side dish, is actually more like a pudding than a bread. It's so soft, it can be served -- and eaten -- with a spoon.

Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.

In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.

Cornmeal gives biscuits a slight crunchiness and a golden hue.

Cheddar cheese adds a savory dimension to this buttermilk cornbread. Pouring the batter into a preheated cast iron skillet gives the cornbread a wonderfully crisp crust.

Give your muffins a kick with the addition of spicy jalapeno peppers.

Cornbread with rosemary and olive oil is just barely sweet.

We called these cornbread puddings -- not muffins -- because they're far moister and more tender than what you might expect, thanks to sour cream in the batter.

This recipe comes from Monica Chong-Hunter in Arvada, Colorado.

The surprising additions of goat's milk and lemon zest lend a bright flavor to this honey-glazed cornbread. If goat's milk is not readily available, you may use cow's milk instead.

Not your average cornbread, these rolls are given a lift with yeast.

Cayenne pepper adds a slight bite to this buttermilk cornbread. Give it a crisp exterior by baking it in traditional cast iron corn-shaped molds or a cast iron skillet.

These sweet treats are a delicious departure from ordinary corn muffins.

A thick layer of warm, creamy custard is hidden between layers of this salty-sweet cornbread.

This cornbread is made slightly sweet with the addition of dark-brown sugar.

This cornbread dish is sweet enough to be served as dessert, but it can also be a satisfying complement to saltier meals.

Made with equal parts cornmeal and flour, this slightly sweet cornbread has a light, cakelike texture. The combination of butter and buttermilk make this cornbread extra moist -- the perfect base for the ultimate Thanksgiving turkey dressing.

This moist cornbread dish is flavored with leeks, fresh corn, and cayenne pepper.

Lemon, pine nuts, thyme, and cornmeal are blended in the bowl of an electric mixer. The finished quick bread is crumbly and savory-sweet.

This lusciously savory cornbread is studded with corn kernels, minced jalapeno, shallots, and cheddar cheese. Bake it in a turkey-shaped pan for a fun Thanksgiving presentation or a standard Bundt pan for any other dinner occasion.

These homemade biscuits are easy to make and even easier on the tastebuds.