Cornbread
Bread
American cuisine
This is my go-to cornbread recipe. It's very close to the recipe in the Joy of Cooking, except that I add extra milk and I melt plenty of butter in the skillet to ensure a crispy crust. The technique I use is slightly different from what's in the book, too. It's important that the batter be pourable, if it's not the bread will be dry. Also be sure to mix quickly and minimally or the bread will be flat.
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