So for years all I knew of cornbread was the kind from the box. You know the Jiffy kind with one egg, some milk, stir, bake, finished. I always liked this cornbread, so I’m not sure why I’m messing with it. Well I do know. One day about two years ago I was happily eating my left over Jiffy cornbread during my lunch break. One of my co-workers came in and asked me what kind of cornbread I was eating and proceeded to tell me how I should really make my own because it is super easy and better than the box. Well I took this as a challenge…perhaps I should have remembered that I am not a good baker. Or iced drink maker. That’s a story for a different time though. Anyway, I have tried several cornbread recipes over the past few years, but have never found one I liked. Plus the fact I always run in to the same problem…you have to melt butter and add it to eggs. Sounds easy enough. Not so, for me. I always end up scrambling the eggs no matter how long I think I have let the butter cool.
Anyway. I have tried several recipes including the Neely’s honey cornbread, and Ina Garten’s Cheddar Dill Cornbread, and Rachel Ray’s Cracked Corn and Cheddar Cheese Squares, but I have yet to find one that I like as well as the box. So as I have my new cookbook (as previously mentioned) I was excited to try Katie Lee Joel’s cornbread recipe. While it was different than the others (I got to use my cast iron skillet), it wasn’t quite sweet enough for my liking. Although my husband and little cupcake ate it up! So my quest continues.