Cornbread Recipes

F&W's Justin Chapple keeps his corn muffins light and moist by using buttermilk in the batter.

These muffins are great for any meal of the day and make for an especially high-protein breakfast muffin.

John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread.

After cooking in Europe and writing and editing in New York, Paula Disbrowe packed her high heels and moved to Texas, where she spent three years as chef at Hart & Hind, a fitness retreat and cattle ranch. One result: Cowgirl Cuisine, with updated chuckwagon recipes like this tender, lightly sweet corn bread.

These especially moist cornbread muffins are sweetened mildly with honey, molasses and dried apricots.

Corn relish provides all the seasoning required for this slightly sweet corn bread. The relish also adds heft, making the corn bread substantial enough to serve as a vegetarian lunch with a green salad and some sliced tomatoes.

This southern take on a Yankee classic is the ultimate comfort food. 

Marcia Kiesel studs corn bread with sweet, chewy figs and salty feta. Baking it in a cast-iron skillet gives it a delicious crusty bottom.