Perfect Cornbread

Cornbread is a southern staple. I'm not sure my stomach would know what to do with BBQ without some cornbread to go with it. As with all things there is good and bad cornbread. Too mealy or too cakey just won't do. I went though a lot of recipes looking for just the right balance. Equal cornmeal the flour was the right amount I found. This gives you a very soft and moist cornbread will tons of flavor but not too cakey or sweet. The canned cream corn is really important to give you are really sweet and moist corn flavor. I love to use honey in mine but you can substitute granulated sugar if you are out or just lazy. There is ZERO place for vanilla in cornbread! Also, please leave out the cinnamon or nutmeg. That ain't cornbread, its dessert! The other thing to know is you really should do this in a cast iron skillet 9" to 10" or so. Preheat your well seasoned pan in the oven before adding the batter. It will give you that lovely crust on the bottom and sides. So, how do you know when its done? That's the magic. I can tell you that it will look done before it really is. An under cooked cornbread is a sin against god so don't pull it too soon. This recipe is so moist it can take an additional couple of minutes of cooking before you go into the danger zone so error on the side of extra time until you get to know how your cornbread should look when its done. The clean knife or toothpick method can be used but it will only tell you it its WAY under cooked.