Cornbread and Muffins

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.

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.

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.

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.