Cornbread speckled with sweet kernels of corn and the sharp bite of cheddar cheese. The middle is soft and moist like corn pudding with a crusted, cheesy top that is altogether unforgiving.
For those crusty outer edges everyone is crazy about cook your cornbread in a cast-iron skillet. The key is to heat the skillet beforehand so it’s piping hot. You want to hear the batter sear as it hits the pan. That revealing sizzle is what sets lip-smacking-good corn bread apart from mediocre corn bread.
Whether you smear this with butter hot from the oven or gently plop a piece down in the middle of a spicy bowl of chili there’s no doubt you’re in for a real treat.