There are probably a dozen ways to make cornbread. Southern cornbread tends to be savory and is often served with barbeque or chili. Northern cornbread tends to be sweeter and cakelike. I’m a New York City woman with a sweet tooth, so I lean toward the sweeter version but I still want it to have… Continue reading Lee’s Sweet Cornbread

Eaten warm or cold, as is, or served with a pat of butter and a dollop of jam, cornbread is great any way you slice it! (Pun intended. 😄) Because I use kosher salt for absolutely everything, my version comes out faintly flecked with it, which adds a deliciously subtle hint of salt to this… Continue reading Hayley’s Sweet Cornbread