I have never liked sweet cornbread. I can't remember ever, until now, having eaten a sweet cornbread that tasted good enough for me to want another piece. This morning I finished the BBA Challenge assignment for Peter Reinhart's cornbread as published in "The Bread Bakers Apprentice". It's incredible, in spite of the fact that it calls for granulated sugar, brown sugar and honey.
The full recipe was far too large for our needs so I reduced it by half. That was fairly easy, until I came to dividing 3 eggs, but using one whole egg and one egg yolk solved that problem. Baked in an 8 inch (rim to rim measurement) cast iron pan.
Click on thumbnails for larger view