This is an easy and classic recipe for cornbread that you can mix whatever flavors and fixin’s you like into it! I’ve made it 3 ways with options of jalapeño, sun-dried tomato and basil, and maple pecan. If you want to get extra yummy try adding in vegan cheddar cheese into the jalapeño version. Also I may or may not have devoured the whole pan of maple pecan to myself!
To bake the cornbread you can use an 8-inch x 8-inch or 9-inch x 9-inch square baking pan or a 8-inch or 9-inch cast iron skillet if you prefer.