It seems that I collect cornbread recipes. I didn't mean to, because I've always loved my plain old Whole-Kernel Cornbread, but it's just seemed to have happened. And then I bought the antique cornbread pan...
My most recent variation is Fennel and Honey Cornbread. It's sweet enough to be a dessert, or you can cut back a bit on the sugar and serve it along with poultry or pork.
Here are links to the other cornbreads that we most love:
Cornbread with Figs and Feta
Fennel and Honey Cornbread
1 1/4 c coarse yellow cornmeal
3/4 c all-purpose flour
1/4 c sugar
1 T fennel seeds, lightly ground
1 t salt
2 t baking powder
1/2 t baking soda
1 stick plus extra for skillet
1/4 c milk
1 c buttermilk
2 large eggs
1/4 c honey
Preheat oven to 375 degrees. Heat a 10-inch cast-iron skillet in oven for about 10 minutes while you mix the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, fennel, salt, baking powder, and baking soda. In a large glass measuring cup, melt 1 stick butter in the microwave. Add the honey to the hot butter, and stir till dissolved. Stir in the milk, buttermilk, and eggs. Stir milk mixture into cornmeal mixture until just combined.
Remove skillet from oven and add butter, swirling to coat. Pour in batter, and bake until cornbread is golden, 20 to 22 minutes. Let cool at least 30 minutes before cutting into wedges. Serve warm or at room temperature.
If baking batter as muffins in either muffin cups or cornbread pan, it will take about 18 minutes and make approximately 20 muffins.