There’s something about the texture of cornbread that I just love, and my love goes way back. When I was little, my mom used to take me to this place in the mall called Mmmmarvellous Mmmmuffins and I always opted for the cornmeal muffin. The cornmeal adds a unique chewiness that makes muffins and breads taste extra special.

Whether you’re making it in muffin or bread form, cornbread makes a delicious snack or side dish. It’s hugely popular in southern cooking, often served alongside other classic comfort food in the same category like fried chicken, collard greens, and mashed potatoes.

Recently, my obsession with cornbread was renewed when I came across a delicious recipe from The Kitchn for Jalapeno Cheddar Cornbread Muffins. It was so simple to make, and even simpler to tweak. I’ve probably made variations of the recipe no less than 10 times over the past few months, each time adding my own little flavorful twists. I share them with friends (if I can stop myself from eating all of them straight out of the oven!) and they get gobbled up in no time. And the smell that fills my house when I bake them is just as mouthwatering.

So what have I learned from these cornbread experimentations? Here are my tips for making your best cornbread ever.

Use yellow, stoneground cornmeal

The cornbread that originated in the southern United States long ago was made with coarse, stoneground yellow cornmeal. This type of cornmeal, as opposed to white, blue and more finely milled varieties, is said to impart a better texture and more real corn flavor.

Make it spicy

With the cornbread muffin recipe I shared above, it’s easy to substitute the jalapenos for other savory flavorings of your choosing. The jalapenos I had on hand weren’t as spicy as I would have liked, and I happened to have some leftover chipotle peppers in adobo sauce. I chopped up a few of those and mixed them into the batter instead of the jalapenos. The spicy, smoky flavor of the chipotles was a really nice addition to the cornbread. You could also use the chilies of your choice, depending on how much heat you like.

Make it cheesy

The Kitchn recipe above calls for sharp cheddar, which isn’t common among all cornbread recipes but it does add another pleasant flavor dimension to the cornbread. Feel free to experiment with other types of cheese, but I would recommend equally strong varieties, and stay away from the milder ones like mozzarella. Gouda, for example, would add a nice smoky flavor.

Make it in a cast iron skillet

 We’ve already covered how cooking in cast iron makes everything taste better, and cornbread is one of the classic cast iron-friendly recipes. By baking the batter in a cast iron skillet in the oven, a wonderful crispy crust forms on the bottom of the cornbread. Martha Stewart has a recipe for Skillet Cornbread you might like to try.

Add a touch of sweetness 

While this is a bit of a controversial issue among aficionados of classic southern cooking, I enjoy a little sweetness in my cornbread. You’ll find many cornbread recipes that call for a little bit of sugar (and some a lot, but those are more cake-like), which enhances the real corn flavor. Apparently these recipes aren’t considered ‘real’ southern recipes, though, and are often placed in northern or other regional categories. 

Serve it right

Cornbread always tastes better either fresh out of the oven or warmed up with a bit of butter and honey if you feel like some sweetness.

Do you have any cornbread secrets? Are you a southern cornbread purist? Share your thoughts in the comments or over on Twitter at @luvoinc.