This is my take on that southern American standard, but gluten free and in muffin form (although instead of 12 muffins, you could make this in a standard 9″x12″ traybake pan, too). They are unbelievably light, and not too sweet. Delicious savoury options are in the Tips.
You can add 1 tablespoon dried thyme, 1/2 tablespoon crushed fennel seeds, or 1 teaspoon chilli flakes – or all three. If making a savoury version, reduce the sugar to 50g. Made this way, the cornbread is really enhanced by grating mature cheddar cheese over the top halfway through baking.