Made using Bloody Butcher cornmeal from Castle Valley Mill, and a previously-posted cornbread recipe.
This batch was particularly soft and moist! It might not be repeatable, but I’ll list the modifications I made:
- Instead of 2/3 cup each milk and buttermilk, I used 1 cup yoghurt and 1/3 cup milk.
- 2 tsp sugar instead of 4 tsp sugar.
- I think this particular cornmeal is more finely ground than normal.