Vera obias' cheddar & black pepper cornbread
Bread
American cuisine
How to make even better cornbread? Treat it more like a biscuit (or scone, or pie crust). The same cold pockets of butter that make a scone crunch outside and billow through the middle do good things for cornbread too. You can bake them into miniature loaves or free-form like scones, with a shorter baking time. Adapted from Vera Obias and <a href="http://dujourbakery.com/"><strong>Du Jour Bakery</strong></a> in Park Slope, Brooklyn.
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