Triple-threat southern cornbread
Bread
American cuisine
Having been raised in the South, I am quite familiar with all-cornmeal recipes for cornbread. To me, cornbread is always baked in a cast-iron skillet so it gets a nice crisp edge, usually has whole kernels of corn tucked away inside, and never, ever, has sugar in the ingredient list. <br /> <br />Southern-style cornbread can tend to the dry side, so in this version, I've included polenta to help bind the bread and keep it moist, as well as strained corn juice to add another layer of corn flavor. Make sure you use freshly cooked polenta, and not the prepared stuff (it needs to be warm and soft). I also use salted butter to give the cornbread that elusive soul food flavor, but you can certainly use unsalted if that's what you've got in your kitchen. <br /> <br />This recipe is scaled to be served, potluck-style, to all of your aunts, uncles, and cousins.
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