Double-Corn Cornbread
31 comments
Appears in Cook's Country October/November 2006, America's Test Kitchen TV
has video
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...