Made a couple of batches of corn bread last Sunday in the Dutch Ovens.
One batch had diced jalapeno peppers and cheese and the other just cheese. Ma Dutch thought it was a bit much but then there where plenty of leftover cornbread for bread pudding for breakfast for a couple of days!
One of my daughters thinks I'm anal when it comes to making cornbread. (okay, she called me an as*
I have 3 criteria when it comes to cornbread at my house-
1-It's made from scratch; the ingredients are not that to find or mix together. The recipe is on the container. No need for it to come from a premixed box.
2-Corn bread is savory, not sweet; that is what the Karo syrup is for. If I want sweet, I'll eat cake.
3-Corn bread is made in a cast iron pan- a HOT cast iron pan PERIOD
. That is the way MY Grandma taught me to make it. IF you use anything else your just wasting you time cuz I ain't going to eat it!