Brown butter, maple syrup and crispy crust make this cornbread packed with flavor.If you have whole milk that is slightly aged, use it to give your cornbread some real depth of flavor.

make sure if you use this recipe add salt if box mix do not add salt

My Mom Babe taught me how to make cornbread. We closely followed the Alber's Cornmeal cornbread recipe adding more sugar, melting Crisco shortening instead of using cooking oil, and adjusting the flour and cornmeal measurements. I use more flour and less cormeal instead of 50/50 so the cornbread does not crumble apart as bad. This is a sweeter cornbread with a cake like texture. So good!

This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

I made this again with 1% milk instead of buttermilk..1,000 times better!

I've never seen this kind of bread in Japan, so I decided to make it myself.Gently fold in the ingredients for a fluffy crumb. Recipe by Miniature basil

This is something me and my mom created and everyone loves it, there are NEVER any leftovers!

Easy delicious side for almost any dish!

love them, my family can't get enough of them.. :flower

Sage and Pork is always gone together. I served this with beans and burger with onions.