For a sweeter cornbread, increase the sugar to 1/2 cup. If you prefer a spicier kick, consider adding a finely chopped jalapeño or a pinch of cayenne pepper to the batter. For a more moist and tender crumb, substitute half of the buttermilk with creamed corn. And don’t forget, if you want that extra crispy edge, bake your cornbread in a preheated cast-iron skillet—just like Nana always did.
