As a gal raised in the south (GRITS), I appreciate good cornbread, emphasis on the word good. While the definition of good cornbread varies, most folks agree it should be modestly moist on the inside with a thin crust on the outside. Eating dry cornbread is equivalent to gargling sawdust. The use of buttermilk, sugar, or a pinch of flour as ingredients can become a major debate. But surely none of us deny a cast iron skillet is the only way to bake it.
How do you make cornbread?