- For stand out corn bread use fresh local cornmeal if you can get your hands on it, quality product will have a sweeter smell.
- Mix the batter by hand, it should never be over mixed, lumps are good.
- Heavy dark pans and cast iron skillets make crustier cornbread.
- You can make it ahead of time, it will freeze well for up to six weeks.
More great breads:
Photo Credits: Julie Cecchini