Really good cornbread

Made using Bloody Butcher cornmeal from Castle Valley Mill, and a previously-posted cornbread recipe.

Thought it would be pink 🙁

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.

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