I make cornbread on a regular basis. One of my favorite methods is to sweat some diced onions and diced jalapeno peppers in a little olive oil. I then add them to my cornbread batter, along with red pepper flakes, cayenne pepper to taste, and cumin powder. Mix well and then cook as normal. About 5 minutes before the cornbread is done, I will brush melted butter over the top and give a light shaking of cumin on the top for color.
It goes well with pintos, or chili.