Our best cornbread and other recipes our team is cooking this week.
Actual footage of me when I get home from work.But enough with the photos. Let’s go home and cook dinner!would inspire a spirited debate in the American south. With flour, sugar, and eggs, it takes cues from northern-style cornbread—but it borrows a few tricks from the south, too.
You fully heat a cast-iron skillet before pouring in the batter , to create an extra-crusty crust . And for the liquid, instead of whole milk, you use buttermilk, which lends a sourdough-esque tang to the loaf. It is fluffy, just sweet enough, and exceedingly corny. I wish I had an oversized slice next to an oversized bowl of
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