Cornbread is one of those comfort foods I turn to often, particularly on those blustery winter days when there's a pot of venison stew or chili simmering on the stove. The sweet, crumbly bread is perfect for sopping up the last of supper and serves as a dessert when slathered with plenty of butter and honey, maple syrup, or molasses. Cornbread is also incredibly versatile, serving as base batter that accepts all sorts of mix-ins--from green chilies to corn to whatever type of cheese is in the fridge. I typically make Mexican, or as I call is, "Southwestern Cornbread," with fresh jalapeños and shredded cheese stirred in. Here's a recipe if you want to make it from scratch, but there's no shame in reaching for a box of Jiffy Cornbread mix. I know plenty of real Southern cooks who consider Jiffy their secret to the perfect cornbread.