My daughter was craving cornbread the other day.
She and her friend were having lunch here at home because it was a half day at school before the Thanksgiving break, so I thought I’d surprise her by making a batch.
The problem was, I’d never found a really good recipe which was to my liking.
I made it without sugar once, and hated it; I made a recipe with too much sugar once, and hated it; once it turned out so crumbly I couldn’t even cut a piece without it falling apart!
However, serendipity stepped in the other day when I stumbled upon a fellow food blogger, Lynne’s cornbread recipe on Cook and Be Merry. Can I tell you that it was absolutely delicious? It had the perfect amount of sweetness, and as you can see from the photo above, it held together beautifully. This is the only cornbread recipe I will be using for the rest of my life!
NB: I made it as the directions specified, except the only change I made is that I omitted the 1/4 cup of butter for the cast iron skillet before pouring in the batter; instead I take about 1 1/2 tbsp of butter from the half cup which goes into the batter, and use it for the cast iron pan. Yes, it’s perfect as is, but I think my arteries could use a bit less butter (unfortunately.)
Needless to say, this cornbread disappeared as quickly as I had made it (quick and easy recipe.) My parents’ honey (from their own bees) was the perfect accompaniment to this treat.
Here is Lynne’s amazing cornbread recipe and a couple of my own photos (hers put mine to shame) of the before and after, in the cast iron pan.
Click below for the recipe…
GLUTEN FREE DIRECTIONS: simply substitute gluten-free all purpose flour instead of wheat flour
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