Appears in Cook's Country October/November 2006
Cornbread should be tender and sweet, yet dark and crunchy. It should also burst with corn flavor.
WHY THIS RECIPE WORKS
In the North, cornbread is cakey and sweet, while Southerners demand theirs thin, crusty, and utterly savory. For us, cornbread should offer the best of both worlds—neither too muffin-like nor too austere. It should be tender and sweet, yet...