This simple Southern-style cornbread harkens to cookbook author Lee Bailey’s Louisiana upbringing and highlights his simple entertaining and cooking style. Get the recipe for <a href=”https://www.saveur.com/lee-bailey-sour-cream-cornbread-recipe”>Sour Cream Corn Bread</a> (Matt Taylor-Gross/)
Corn is prevalent in Gascony, France, where it’s used to feed the region’s famous foie gras ducks. It’s also the star of this pain de méture, a Gascon cornbread made with sourdough and baked in a cast iron pan. This cabbage-leaf-lined version from New York-based baker Kamel Saci was tested by Saveur contributor Kate Hill, a cook and cooking instructor in the region, who loves the crispy bits of cabbage that sear around the bread’s edges. Get the recipe for <a href=”https://www.saveur.com/gascon-cornbread-recipe”>Gascon Sourdough Cornbread (Pain de Méture)</a> (Anna Williams/)
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Brigtsens-Jalapeno-Shrimp-Cornbread”>Brigtsen’s Jalapeño Shrimp Cornbread</a> (Todd Coleman/)
Cornbread the old-old-fashioned way, without any sweetener, dairy, or eggs. Get the recipe for <a href=”https://www.saveur.com/skylight-inn-cornbread-recipe/”>Skylight Inn’s Old School Cornbread</a> (Matt Taylor-Gross/)
The typical cornbread fritter done better: now full of zesty pimento cheese. Get the recipe for <a href=”https://www.saveur.com/pimento-cheese-hushpuppies-recipe/”>Pimento Cheese Hushpuppies</a>
Chef Justin Devillier’s financiers are larger than their French counterparts, making them perfect for breaking apart and dunking in <a href=”https://www.saveur.com/sea-salt-ice-cream-recipe”>Sea Salt Ice Cream</a>. Get the recipe for <a href=”https://www.saveur.com/cornbread-financiers-recipe”>Cornbread Financiers</a> (Christina Holmes/)
Jalapeños and cilantro punch up classic cornbread. Get the recipe for <a href=”https://www.saveur.com/article/Recipes/Piquant-Corn-Bread”>Piquant Corn Bread</a> (Todd Coleman/)
