A moist, crackly-topped cornbread recipe that calls for ingredients you probably already have lying around in the fridge and pantry. It’s lightly sweetened, but you can reduce the sugar if you like, or mix in some corn kernels or jalapeños to change it up. Try it in our Cornbread, Sausage, and Apple Stuffing or next to a big bowl of Jerk Turkey Chili. This recipe can also be made as muffins. Coat a 12-well muffin pan with butter and divide the batter among the wells. Bake until a toothpick inserted into the centers comes out clean, about 12 minutes.