Cornbread isn't just a side dish to mop up gravy or chili anymore. With the multitude of creative toppings, fillings, and forms, it can be the main event at your next feast, barbecue, or holiday gathering. From a tender loaf to sweet or savory muffins, cornbread comes in many delectable avatars. Here are a few cornbread recipes straight from kitchens of some of our most beloved chefs.

For those from the South where cornbread is a passionate affair, you'd be pleased with Edna Lewis and Scott Peacock's harmonious blend of simplicity and savoury-ness. This skillet-baked recipe is complemented with a chunk of butter and buttermilk. Days old cornbread never tasted better.

Coming from the heart of Chicago's Virtue, Chef Erick Williams melds his roots into a concoction of slightly sweet, buttery cornbread. This is a testament to the culinary paths paved by the Great Migration.

Chef Tiffany Derry from Roots Southern Table in Dallas gives cornbread another twist. Her batter embraces thawed frozen corn kernels, coupled with cheddar and fresh-chopped jalapeno for a fiery touch.

Pausing for a cornbread appetizer, Chef Alexander Smalls serves up minced crab with tenderly baked muffins, sweetened with brown sugar. His creation is a balance of creamy, mild spiciness.

Then there is the cornbread and ground beef chili skillet creation, serving up a hearty one-dish meal. A homemade cornbread batter is the crowning glory of this comforting dish.

In honor of family tradition, former F&W editor Josh Miller's cornbread stands strong on its own. His unique recipe maintains its integrity even when paired with your favorite Thanksgiving dressing.

Looking at the sweeter side, Chef Zoe Nathan's honey enhanced corn muffins stand out for their delightful corn flavor. Further accentuated with fresh corn kernels, they're a treat drizzled with additional honey.

Another interesting variant hails from Orlando, Florida, where Chef Tim Keating infuses his cornbread with chopped jalapeño, red pepper, and corn kernels for a hearty loaf, preferably baked in a cast-iron skillet for a golden-edged delight.

Adding a touch of delicious decadence, Chef Erick Williams' blueberry-battered cornbread French toast makes a perfect brunch. Topped with whipped cream and served with a side of blueberry sauce, it straddles the line between breakfast and dessert elegantly.

Concluding with dessert, the 2021 F&W Best New Chef Paola Velez came up with a unique take on the traditional tres leches cake. In this version, labneh cornbread soaked in dairy sans sweetened condensed milk stands tall, finishing it off with whipped cream and fresh seasonal fruit of your choice.

These are just a selection of ways the humble cornbread steals the show. So invite your guests and delight them with cornbread creations they won't forget.